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Buns, as the staple food of our northern daily life, really solve a lot of breakfast problems, steam a pot at night, the next day a heat can eat, the key is to be full and nutritious. However, it is now a three-volt day, and it is easy for people to have no interest in meat buns in hot weather, so today I will bring you a vegetarian bun with thin skin and large filling.
The whole process does not need to be made noodles, and the buns are transparent, fragrant and delicious to the meat.
【Thin Leather Vegetarian Bag】
1. First of all, we prepare 200 grams of flour, add 3 grams of salt to increase the glutenity, use warm water and noodles, add a small amount of times, warm water and noodles are relatively soft, have strong plasticity.
2. Stir into dough and knead into a smooth dough, which takes about 5 minutes to smooth. After kneading, cover with plastic wrap and seal the noodles for 20 minutes, the noodles will be softer and more ductile.
3. Beat three eggs into the bowl, stir and beat into egg liquid, after the electric cake bell is heated, evenly drizzle with vegetable oil, pour the egg liquid into the pot, gently flip to make it evenly heated, the egg liquid is all set after the filling, cut into eggs and set aside.
4. Prepare 200 grams of chopped vermicelli; wash a handful of leeks, cut into small particles; a carrot, cut into small cubes, and leeks together, and then pour in the egg crushed and vermicelli, add 10 grams of vegetable oil, first wrap the leeks evenly with vegetable oil to prevent water.
Add 2 grams of salt, 2 grams of chicken powder, 1 gram of thirteen spices, 5 grams of oyster sauce, 2 grams of sugar to freshen, stir well and set aside.
5. At this time, the noodles are also well fed, the bottom noodles are sprinkled on the board, the dough is taken out, without kneading, directly kneading long strips, under the uniform size of the dough, here kneading the dough is easy to rib, destroy the ductility.
6. Sprinkle dry flour on the dough to prevent sticking during rolling, flatten the dough and roll it into a slightly thicker middle and thinner edge, so that the bottom of the steamed bun is not easy to break.
7. After all rolled out, we began to wrap, put an appropriate amount of filling on the dough, keep the thumb position still, and knead the edge while turning, so that the bun folds are more even and beautiful. Tighten the opening and the bun is ready.
8. Place the raw blank evenly in the steamer basket, and the steamer basket should be covered with a moist steaming cloth to prevent sticking after steaming. After the water in the pot is boiled, put it in the steamer basket, and steam it for about 8 minutes after steaming, because the skin of this bun is very thin, and it is easy to steam.
After 9.8 minutes we open the lid of the pot, the skin of the bun is as thin as paper, you can clearly see the filling inside, after a little cooling, take out the bun and place it on the plate. Crystal clear buns, made with flour, thin skin and large filling, bite full of vegetables.
Well, this thin-skinned and stuffed flake vegetarian bun is ready, like friends quickly try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!