Spring is the season when everything comes to a revival. In our diet, we should eat more leafy greens. Of course, no matter which season leafy greens are essential to our physical needs, but being able to eat seasonal and delicious green leafy vegetables is the most important, and spring spinach is in season, spinach's nutritional value is also very high, rich in dietary fiber, carotene and so on. Today we will take spinach with three eggs to share a simple and delicious vegetarian bun recipe for everyone, delicious and not fat people, nutrition and health!
1, first take the appropriate amount of flour in the basin plus a little salt to increase the gluten of the flour, stir it, with warm water and noodles, due to the different water absorption of different flours, we add water in small quantities many times, while adding while stirring, the ratio of noodles and water is generally 2:1 on it, and then according to the actual situation, you can add or subtract as appropriate.
2: Stir all the dough into a flocculent form and give it into a dough
Kneaded dough, soft and hard, cover with a lid or cover with a damp cloth, you can also cover with plastic wrap, keep the surface of the dough moisture to reduce the loss, put aside and wake up for 10 to 15 minutes
3: Then boil the water, add a little cooking oil after the water is boiled. Blanching spinach for a minute not only removes the oxalic acid of spinach, but also makes the color of spinach more emerald green and more beautiful
Blanch the spinach in water and let it cool and squeeze out the water. If you think the time is slow, you can directly pass through the cold water
3: Then put a handful of vermicelli in a bowl and add warm water to the soft
4: Prepare two or three eggs and pound them into a bowl. Add a little salt to the egg to increase the bottom flavor, and it will be more fragrant to eat. After the eggs are fully beaten and the pan is boiled with oil and oil, pour in the egg liquid, and when the eggs begin to solidify, we use chopsticks to stir-fry and crush them, all solidify, turn off the heat and let it cool
5: Squeeze the spinach dry with a knife and chop it, and chop the vermicelli with water control
6, the processed vermicelli, spinach, eggs in the basin, and then use the wiper to rub a little carrot shredded, not only good color, but also more nutritious
7, start the seasoning, add a little green onion, can be a good taste, and then add a little salt. Appropriate amount of peppercorn powder. A little chicken essence. Appropriate amount of oyster sauce. Finally, drizzle with a little sesame oil and stir well, and the filling will be adjusted
7, sprinkle some dry flour on the panel, take out the good dough and knead it, the dough will wake up softer, better handling, the kneaded noodles will be directly kneaded into long strips, cut into equal size agents, sprinkle some dry flour to prevent finger adhesion, and then flatten the agent into a dough piece, preferably thinner edges, thicker in the middle, whether it is to make bun dumplings, it is not easy to break the skin
8, take the top skin wrapped, we adjusted the filling as much as possible, and then kneaded into a bun. After the steamer is deflated, add the buns and steam on high heat for 10 minutes
The spinach vegetarian bun that comes out of this way, the skin is thin and stuffed, the filling is tender and juicy, the nutrition is also very rich, delicious and not fat, a large pot on the full table, the whole family is suitable for eating
Interested friends hurry up and try it out and taste the taste of spring