Vegetable bag

How to make a vegetable bag:

Raw materials for cooking bag:

1250 grams of green vegetables, 25 grams of day lily, 25 grams of bamboo shoots, salt, monosodium glutamate, sugar, ginger, raw oil, sesame oil, fresh yeast half, 1000 grams of flour.

The process of making vegetable bag is as follows:

1. Wash the vegetables, blanch them in boiling water, remove them, soak them in cold water, squeeze out the water, and chop them into small pieces for use. Soak and wash the Flammulina velutipes, bamboo shoots and mushrooms in warm water. Also cut into fine end;

2. Heat up the frying pan, add oil and heat it to 70%. Add Flammulina velutipes, bamboo shoots and mushrooms, add refined salt, sugar, monosodium glutamate and a small amount of fresh soup. Stir thoroughly and then come out of the pan. Mix with chopped green vegetables and ginger and pour a little sesame oil to make vegetable stuffing;

3. Mix the fresh yeast with warm water to make a paste, pour in flour, mix with wet water, knead thoroughly, and let stand for about 2 hours;

4. Rub the dough into strips, pick about 8 grams of blanks, and press them into a round skin which is thick in the middle and thin around, then wrap the vegetable stuffing in the skin;

5. Put the steamed buns on the cage for 2-3 minutes, and steam them with boiling water for about 15 minutes.

Vegetable bag

Vegetable bag, traditional folk festival food. It is made of glutinous rice flour and cooked and rotten rat curd, punt pole, etc., which are mixed to make a half moon shape. It is wrapped with bamboo shoots, dried beans, preserved vegetables, etc. it is a sacrifice for winter since ancient times. The ancients called it huanbing (called Hanju in Jin Dynasty).

In the early morning of the winter solstice festival, housewives must get up early to "fuyuanzi" (boiled dumplings with sugar water), "chucaibao" (steamed dumplings) and prepare to worship the gods and ancestors, and enjoy the "winter solstice round". Eating the "winter solstice round" symbolizes reunion and adding new year's age. In the past, after the sacrifice, the "winter solstice round" was stuck on the door and utensils, which is called "payment".

brief introduction

[Characteristics] flavor food in Fujian Cuisine

[raw materials] 1250 grams of green vegetables, 25 grams of day lily, 25 grams of bamboo shoots, salt, monosodium glutamate, sugar, ginger, raw oil, sesame oil, fresh yeast half, 1000 grams of flour.

Production process

1. Wash the vegetables, blanch them in boiling water, remove them, soak them in cold water, squeeze out the water, and chop them into small pieces for use. Soak in warm water, wash and cut into fine powder;

2. Heat up the frying pan, add the oil and heat it to 70%. Add the Flammulina velutipes, bamboo shoots and mushrooms, add the refined salt, sugar, monosodium glutamate and a small amount of fresh soup. After frying thoroughly, take out the pan, add the end of green vegetables and ginger, and pour a little sesame oil to make the vegetable stuffing

3. Mix the fresh yeast with warm water to make a paste, pour in flour, mix with wet water, knead thoroughly, and let stand for about 2 hours;

4. Rub the dough into strips, pick about 8 grams of blanks, then press them into a round skin with thick middle and thin turnover, and wrap the vegetable stuffing in the skin;

5. Put the steamed buns on the cage for 2-3 minutes, and steam them with boiling water for about 15 minutes.

Culture

In the early morning of the winter solstice, housewives must get up early to "float round" (cook dumplings with sugar water), "cook vegetable bags" (steam vegetable bags) and prepare to worship gods and ancestors, and enjoy the "winter solstice round". Eating the "winter solstice round" symbolizes reunion and adding new year. In the past, after worship, the "winter solstice round" was stuck on the door and utensils, which is called "pay".

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