The rolls are both rice and vegetables, steamed from a thin roll of dough rolls and stuffed with fillings, but the meat can be high-grade and homely, and its shadow can be seen on its own dining table and hotel menu. This kind of food with dough and filling, its essence is the same as buns, dumplings, pies and other stuffed foods, because of its simple and peculiar shape, it is particularly delicious, naturally very popular.
by Liaoning crab
Flour 400 g
Boiling water 150 g
Water 130 g
Carrot one
Fans
4 eggs
Onion ginger to taste
Bamboo shoots
Haimi a handful
5 shiitake mushrooms
Salt 4 g
Sesame oil 15 g
Soy sauce 15 g
Oyster sauce 15 g
1: Knead the dough first, put 400 grams of flour in the basin, add 150 grams of boiling water and mix well, and then add 130 grams of cold water to mix well. Use the cooker to knead the dough and set aside. The dough in the picture is the same as when it was just formed, and it will be smooth after a while and then manually kneaded a few.
2: Prepare the ingredients for the filling, soak the dried shiitake mushrooms in advance, soak the vermicelli in boiling water for a few minutes, beat the eggs and fry them for later.
3: Cut the soaked vermicelli into a few knives, cut the carrots into pieces, cut the shiitake mushrooms into pieces, and cut the bamboo shoots into pieces.
4: Put the vermicelli, carrots and shiitake mushrooms together in the blender and beat into chopped vegetables for later.
5: Next, put these chopped vegetables together with the scrambled eggs in a large basin, add a spoonful of oyster sauce, a spoonful of soy sauce, 4 grams of salt, a spoonful of sesame oil, and mix well to make a filling. You can also add a little cucumber shredded and chopped shallots.
6, next roll out the dough, before the kneaded dough again kneaded smooth, put on the kneading pad, rolled into a large dough, as thin as possible, 400 grams of dough can roll out a large piece of dough, large enough to exceed the size of the kneading pad, ready to work. The shape of the dough is close to a circle. Under normal circumstances, 200 grams of flour or 300 grams of flour are enough, and 400 grams of flour itself is an oversized roll.
7: Spread the filling evenly on top of the rolled dough, and leave white on all four sides for easy closing.
8, dig a hole in the middle of the dough, roll up the dough from the inside to the outside from the mouth of the hole, when rolling, you need to cooperate with both hands, one hand to roll outward, the other hand to send the dough inside.
9. Finally, the dough is rolled into a circular vegetable roll, and some folds are naturally formed on the surface of the vegetable roll. Put the vegetable rolls into the steamer basket, time the water after boiling, steam for 15 minutes,
10, after steaming, take out the knife and cut into small pieces, with garlic juice or chili oil can be eaten, very delicious.
Round noodles to make vegetable rolls, from the middle roll to dig a hole to roll up, simple and convenient, can naturally form folds, good looking and delicious, you can also use long strips of noodles to roll vegetable rolls, when rolling manually squeeze out the folds is also OK. The dough of the steamed vegetable roll is better with semi-hot noodles, when kneading the dough, use part of the boiling water to blanch the noodles first, and then add cold water to knead the dough, so that the steamed rolls taste better.
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