On the fifteenth day of the first month, according to the tradition of Xuzhou, you have to eat a large bun stuffed with vegetables, which corresponds to the vegetarian dumplings eaten at the beginning of the New Year, which is a perfect New Year.
It means that in the new year, the whole family can be pure and peaceful, and life will be prosperous.
On the fifteenth day of the first month of the memory, every household has to steam buns, that opens the lid of the pot, the steaming bun out of the pot scene, white and fat, and the aroma of various vegetable fillings wafting in the air, which is the unique festive atmosphere when living in the row house.
On the fifteenth of this year, I steamed a large bun stuffed with spinach shrimp and egg fungus, which is fresh and not greasy, and I can't get fat enough to eat two more.
【Spinach shrimp buns】
Bun leather: 300 g of flour, 160 g of water, 3 g of yeast powder
First, with the dough, put the yeast powder in a bowl, add warm water, stir well until the yeast is all melted to no particles, then add the flour and form the dough.
Then cover the bowl with plastic wrap and let the dough ferment for the first time, growing to twice as large.
Bun filling:
250 g spinach (after blanching), 150 g shrimp, 3 eggs (170 g after sautéing), 60 g of soaked fungus, 180 g of vermicelli (sautéed), 30 g of steamed buns.
Prepare the filling
1. Eggs, add oil to the pot, minced green onion and ginger to simmer out the aroma, pour in the beaten egg liquid, use chopsticks to scatter and fry to cool.
2. Vermicelli, add oil in the pot, minced green onion and ginger to brew out the aroma, pour in the softly chopped noodles, stir-fry a few times, add a spoonful of old soy sauce, mix well and stir-fry to turn off the heat.
3. Spinach, boil the water in the pot, put it in, blanch until all the slightly discolored can be fished out, then quickly rinse in cold water, and then drain and set aside.
4. The fillings are ready and the noodles have been fermented.
Use a blender to crush the spinach, fungus and steamed buns, beat the shrimp into shrimp paste, and then put them into the basin with other fillings, add the seasonings, and mix well to form the bun filling.
Seasoning: Salt 8 g, allspice powder 1 g, oyster sauce 10 g, sesame oil 10 g.
Take out the waking dough, knead and roll into thin strips, and then cut out the small dough mixture evenly.
Flatten the small dough and roll it out in a circle into a thick-edged bun skin with a thick edge in the middle, filled with filling.
Pressed firm, there is a sticky shrimp puree so the filling is not scattered at all, easy to form a ball, put more, in order to wrap into a thin skin and large filling of buns.
Then hold it up in your hand, fold the edge of the dough one by one in turn, and fold it tightly to form a bun blank.
After wrapping up, placed on the steaming drawer one by one, waiting for the second fermentation, until the bun skin is slightly swollen and full and light, and the skin can quickly rebound by pressing the skin, and the steamed bun skin is white, fat and soft.
Put the fermented bun blank into the electric steaming box, steam can be produced in 10 seconds, and the upper and lower layers can be steamed together for 15 minutes.
Do not open the lid immediately after turning off the heat, simmer for three minutes and then lift the lid to prevent it from collapsing and retracting due to excessive temperature difference.
Tips:
Spinach, blanched and then mixed with filling, both to go to oxalic acid can always maintain the emerald green color, but blanching can not be too long, change color can be, so that the taste is tender with crisp.
Adding vermicelli to the bun filling not only increases the tender taste, but also helps to absorb moisture, even if the vegetables are not afraid of soup. It is necessary to add old soy sauce to fry first, so that it is not only red and bright color, but also can not dye the color of other side dishes, so that the selling appearance and taste are the best.
Scrambled eggs, when beating the egg liquid can add 2 spoons of water, after mixing well, the scrambled eggs will be more tender and soft, but also easy to fry loosely.
Shrimp is the secret of the delicious buns, and after being beaten into shrimp puree, it also plays a role in bonding the filling. Adding less steamed buns is also a good bun ingredient for adding flavor to the soup.
The salting method of the filling, 100:1, is that the sum of all the fillings is about 800 grams, add 8 grams of salt, even if you add some oyster sauce raw soy sauce, it will not be salty to where it goes.