Jinan vegetarian bags mainly have two kinds of Changqing large vegetarian bags and assorted vegetarian bags. Changqing Large Vegetarian Bun is famous for its large size, which is made by steaming steamed buns made by wrapping a fermented dough agent into a vegetarian filling. It is characterized by a large uniformity, a white and soft skin, and a large tender filling. Assorted vegetarian buns are traditional snacks in Jinan, with a variety of fillings, fresh and slightly spicy.
The image comes from the Internet
Changqing large vegetarian bun
raw material:
350 grams of flour, 150 grams of yeast noodles, 200 grams of noodles, 200 grams of cabbage, 100 grams of green onions, 15 grams of soy sauce, 4 grams of refined salt, 1 each of monosodium glutamate and pepper. 5 g, minced ginger 5 g, peanut oil 30 g, edible alkali 2 g.
Preparation Method:
1: Spread the leaven dough in warm water, pour it into the flour and form a dough, let it ferment. Bring the noodles to a boiling pot of boiling water, bring to the cold, chop and mix well with peanut oil and 3 grams of salt. Finely chop the cabbage and mix well with 1 gram of salt. Cut the onion knife into round thin slices.
2: Add the edible alkali to the dough, knead well and serve slightly.
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, the dough is kneaded into strips, pulled into 10 agents, one by one flat, rolled into a round crust, wrapped into the filling, the proportion of noodles and filling should be consistent, folded, wrapped into buns, placed in a steamer, steamed over high heat.
Notes:
The finer the green onion, the better, and the noodles should be soft and hard.
Assorted vegetarian bags
Fine powder 500 g, yeast 5 g, shuifa sea rice 25 g, shui fa fungus 25 g, fine vermicelli 100 g, zi bai 100 g, egg 250 g, pepper powder 3 g, bamboo shoot tip 25 g, ginger 12 g, water hair shiitake mushroom 25 g, rape heart 50 g, refined salt 15 g, water hair yellow flower lai 15 g, monosodium glutamate 5 g, green onion 20 g, sesame oil 50 g.
1: Cut the sea rice, bamboo shoot tips, fungus, shiitake mushrooms, yellow flowers, russet, rape hearts, green onion and ginger into small pieces. Scramble eggs and chop them into small pieces. Fine vermicelli boiled in hot water and chopped. Combine the ingredients together, add sesame oil, salt, pepper noodles, and MSG to form a vegetarian filling.
2, put the flour into the basin, add warm water to mix evenly, the yeast is added with warm water to knead into a dough fermented to 100% open and then kneaded repeatedly, pinched into 20 dough blanks, rolled into a round skin one by one, put the filling into the dough, wrapped into a chrysanthemum shape, and let it sit for 15 minutes.
3: Add water to the pot and bring to a boil, steam for 20 minutes.