Introduction: Autumn, the favorite to eat this vegetarian bun, the filling recipe tells you, high nutrition and easy to digest, too fragrant!
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Autumn is the time to eat cabbage, cabbage is also called chicken feathers, greens, oil cabbage, etc., its nutrients are very rich, is a vegetable rich in minerals and vitamins. Chinese cabbage and Chinese cabbage are different, from the appearance point of view, the leaves of Chinese cabbage are wide, the color is yellow-green or light green, and grow more closely; while the cabbage color is dark green, the leaves are relatively sparse and loose, and they are narrower than Chinese cabbage; the content of calcium and vitamin C in Chinese cabbage is 2 to 3 times higher than that of Chinese cabbage, and it is more nutritious.
Cabbage can be eaten fried or stewed with noodles, all of which are particularly delicious! Today I want to share another delicious recipe for small cabbage, add tofu to make vegetarian stuffed buns, fragrant and delicious, big and small children like it!
First of all, we have to choose the tender cabbage, do not choose the cabbage that grows particularly large; to pick the small cabbage with shiny leaves, the leaves are soft or have yellow leaves, which are generally stored for a long time, not fresh, and such cabbage has a bad taste.
Hair noodles: first take 500 grams of flour, add 5 grams of yeast, 10 grams of sugar and stir evenly, and then pour in a small amount of warm water of about 250 grams to 270 grams (according to the water absorption of the flour to increase or decrease), stir into a flocculent and then knead into a smooth dough, cover with plastic wrap and put on a warm balcony and other places to ferment to twice as large, the current temperature, generally about an hour to make it good. White sugar can promote the fermentation of yeast, thereby shortening the noodle time, the water temperature should not be too high, so as not to be hot.
Filling: After cleaning the cabbage, cut it finely, the root of the cabbage is more sedimenty, to break open one by one and clean thoroughly, so as not to bite the sand when eating the bun and affect the taste; a piece of old tofu is soaked in light salt water for 10 minutes, then taken out and put on the board, crushed with a knife, into tofu residue, tofu soaked in light salt water can remove the bean smell; then take a green onion cut green onion for later.
Then put the cabbage, tofu and green onion together, add the right amount of oil first, stir well, then add salt, peppercorns, a little soy sauce and sesame oil to taste, stir again. When filling, the first oil can lock in the nutrition and moisture of the cabbage without loss, and the water does not come out when the bun is wrapped, and the steamed bun juice is more delicious.
Bun buns: dough with a knife cut or tear by hand, you can see a lot of honeycombs on the hair, take out the dough and knead for a while, knead from different directions, so that you can make the bun skin more fluffy, the taste is more delicate, strong.
After kneading for about 10 to 15 minutes, divide the dough into small potions of equal size, and then roll out into a slightly thicker round skin in the middle, wrap the mixed cabbage filling, and pinch the flower pleats in a circle along the edges, if the buns want to be beautiful and beautiful, the flower pleats should be pinched tightly, and the buns with 15 to 18 pleats are the best to look at.
Steamed buns: Wrap the buns on corn leaves, and then put them in a steamer with enough water, don't rush to steam first, cover the pot and let it rise for 15 minutes. If the bun is to be soft and delicious, it is very important to wake up twice, and this step should not be saved. After fifteen minutes, you can see that the size of the bun has obviously become larger, and it feels very light in your hand, and then you can open the fire and steam.
After the high heat is boiled, continue to steam for 15 minutes, turn off the heat when the time comes, do not open the pot, continue to simmer for 3 to 5 minutes after opening the pot, and the fragrant bun will be steamed. Do not open the lid immediately after the bun is steamed, which can easily cause the bun skin to collapse.
In autumn, I love to eat this cabbage vegetarian stuffed bun, which is highly nutritious and easy to digest, delicious and juicy and delicious, like you can also try it. I am Xiaofeng, like Xiaofeng's sharing, please help forward + like + favorite to support Xiaofeng, we will see you in the next issue! Thanks for the support! Thanksgiving to meet!
This article is original by the foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome will have my teacher ~