Changqing Large Vegetarian Bun, a famous han ethnic spot in Shandong Province, is stuffed with fried brine tofu, vermicelli, spinach, pepper noodles, sesame oil and other fillings, and steamed as a bun. The skin is thin and filling, and the spicy taste is mellow. According to legend, during the Guangxu period of the Qing Dynasty, there was an unknown farmer who operated vegetarian bags at the intersection of Guanximenli Road in Changqing City, and Zhao Junxiang, a nearby stall craftsman, often bought vegetarian bags to eat, the taste of food was different, and saw that the sales were very good, so he began to pay attention to the production method of vegetarian bags and changed the stall to operate vegetarian bags. In the process of production and operation, Zhao Junxiang gradually improved the selection of fillings, the types and quantities of ingredients of vegetarian buns, so that the taste and quality of vegetarian buns have been greatly improved, and it has become a well-known snack, which is known as Changqing Dasu Bao. Delicious and nutritious.
raw material:
Flour 350 g, yeast noodles 150 g, vermicelli 200 g, cabbage 200 g, green onion 100 g, soy sauce 15 g, salt 4 g, monosodium glutamate and pepper 1. 5 g, minced ginger 5 g, peanut oil 30 g, edible alkali 2 g.
Preparation Method:
(1) Spread the yeast dough in warm water, pour it into the flour and form a dough, and let it ferment. Bring the noodles to a soft boiling pot in boiling water, cool, chop and mix well with peanut oil, 3 grams of salt. Finely chop the cabbage and mix well with 1 gram of fine salt. Cut the onion knife into round thin slices.
(2) Add the edible alkali to the dough, knead well and slightly feast.
(3) Squeeze out the water from the cabbage, put it together with slices of green onion and vermicelli, add soy sauce, monosodium glutamate, pepper and ginger and mix well to form the filling.
(4) Roll the dough into strips, pull it into 10 agents, press flat one by one, roll it into a round crust, wrap the filling one by one, the proportion of noodles and filling should be consistent, fold it in the mouth, wrap it into a bun, put it into a steamer, and steam it over high heat.
Tips:
The thinner the onion should be cut, the better, and the noodles should be soft and hard.