Buns are one of the noodles that northerners like to eat. Traditionally, buns are noodles, soft skins, and a variety of fillings. But recently in the food circle has set off a "dead noodles" bun boom, "dead noodles", that is, do not send noodles, with no noodles wrapped into a variety of fillings, steamed on the pot, out of the pot skin as thin as paper, a look can see the bun stuffing.
In fact, this kind of dead bread in the folk is also like the hair bread, has been circulated for a long time, its exact name should be called "steamed dumplings", that is, the use of steaming rather than boiling method to cook dumplings, dumplings or traditional dumpling shape. However, the only difference between dead bread that is currently popular in the food circle is the shape of a bun instead of the shape of a dumpling.
Now it's cold, I often steam a big pot of steamed dumplings for my family, mostly with carrot eggs fungus tofu noodles as filling, the filling is very vegetarian, but the price of diet is very high. Carrot sweet and blind vitamin supplement, fungus rich in gum can clean the intestines, eggs and tofu are high-protein ingredients, plus pure handmade potato noodles, this stuffing, simply invincible, children especially love to eat, although there is no meat, used as breakfast is also very good.
Every three to five years to come to such a pot of vegetarian and nutritious steamed dumplings, healthy and natural.
【Ingredients】: 1 carrot, 1 handful of fungus (dried), 200 grams of northern tofu, 1 handful of potatoes or sweet potato noodles, 4 eggs, 1 tablespoon of oyster sauce, 2 tablespoons of cooked peanut oil, salt, flour and water.
【Specific production steps】:
1, make this pasta, just like dumplings, first reconcile the noodles, the dough should be soft and hard, cover with plastic wrap and put aside to relax.
2, the vermicelli should be soaked in warm water in advance, the same is true for the fungus, the carrots are washed and peeled, and the eggs are beaten and fried in hot oil into small pieces to cool and set aside.
3: Cut the carrot into small pieces, throw it into the electric stuffing machine, let it turn for a few seconds, and beat the carrot into larger particles. Put the fungus noodles in, start the machine again, continue for a few seconds, not too long, do not beat the filling into a powder, it is best to keep the granular shape.
4: Pour all the mixed fillings into a large bowl, add the eggs that have been cooled, add salt and cooked oil and oyster sauce.
5: Stir a few times before crushing the northern tofu by hand and put it into a large bowl.
6: Stir well and the stuffing of this steamed dumpling will be adjusted.
7: Take the dough to the board, roll it into long strips, and cut it into small dough, which is larger than the dumplings.
8, with a rolling pin one by one rolling thin, if the noodles are loose, this piece of noodles can be rolled into a transparent shape, of course, thick as you like.
9, pick up a large dumpling skin, put on the filling, the filling should be put more.
10, the same method as the bun, wrap them one by one.
11, after wrapping, all cold water on the pot, water boiled steamed about 12 minutes. A thin-skinned big filling, the filling is sweet and delicious, rich in content, more delicious than the outside sale. A few bites of one, can not stop at all, eat 5 at a time will not grow meat.
If you don't have a blender, rub the carrots into strips and chop them up. Moreover, I use very few seasonings for filling, belonging to the light type, I feel that in this way I can eat the umami taste of the ingredients themselves, only cooked oil oyster sauce and salt are used in the seasoning, and even sesame oil is not used, so the filling is indeed delicious, it is a natural fragrance, and the taste of the spices is very different.
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