Steamed stuffed bun with spinach and shrimp

Steamed stuffed bun with spinach and shrimp

Introduction:

"Spinach is soft, smooth and easy to digest, especially suitable for the old, young, sick and weak. Computer workers and people who love beauty should also eat spinach regularly; patients with diabetes (especially type II diabetes) often eat spinach to keep blood sugar stable; at the same time, spinach is also suitable for patients with hypertension, constipation, scurvy, rough skin and allergy. The carotene contained in spinach is converted into vitamin A in the human body, which can maintain the health of normal vision and epithelial cells, increase the ability to prevent infectious diseases, and promote the growth and development of children. "

Production steps:

Step 1: flour, yeast, water and dough, 20 minutes.

Step 2: put it on the panel and knead it well.

Step 3: rub long strips and cut them into evenly sized tablets.

Step 4: wash the shrimp.

Step 5: wash the spinach, blanch it in hot water, cool it in the air and cut it up. Stir fry the eggs and cut it up. Cut up the vermicelli and add salt, pepper, onion and ginger powder, sesame oil and monosodium glutamate to the spinach.

Step 6: flatten the preparation and roll it into thin skin.

Step 7: put in the stuffing first and put the shrimp on top.

Step 8: start at one end and make even folds on both sides.

Step 9: put cold water into the pot, steam for 20 minutes, turn off the heat, and simmer for 3 minutes.

Step 10: open a steamed stuffed bun with spinach and shrimp in the air. Come and have a taste.

Materials required:

Flour: 400g

Whole wheat flour: 200g

Yeast: 6 g

Spinach: 500g

Shrimp: 200g

Eggs: 3

Fans: 50g

Scallion: right amount

Ginger: right amount

Peanut oil: right amount

Sesame oil: appropriate amount

Salt: right amount

Pepper: right amount

MSG: right amount

Note: when making spinach, blanch spinach with boiling water to remove 80% oxalic acid, then stir fry, mix or make soup.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh