Text/Tian Yancheng, Editor-in-Chief of Xinghuo Jimin (WeChat 2436 570686)
peculiarity:
Changqing Dasu Bao is a flavored noodle dish from the Changqing region of Jinan, Shandong, which is famous for its large size, and is made of steamed buns made by fermenting noodles wrapped in vegetarian filling. It is characterized by a large uniformity, a white and soft skin, and a large tender filling.
raw material:
350 g flour, 150 g leavened noodles, 200 g vermicelli, 200 g cabbage, 100 g green onion,
15 g soy sauce, 4 g salt, 1 msg and 1 pepper each. 5 g, minced ginger 5 g, peanut oil
30 g, edible base 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 and 3 grams of salt. Finely chop the cabbage and mix well with 1 g of 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 a filling.
(4) Roll the dough into strips, roll it into 10 agents, press flat one by one, roll out into a round crust, wrap the filling one by one, the proportion of noodles and filling should be consistent, fold it, wrap it into a bun, put it into a steamer, and steam it over high heat.
prompt:
The thinner the onion should be cut, the better, and the noodles should be soft and hard.
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