Light and delicious pasta in spring

Light and delicious pasta in spring

Introduction:

"The climate is dry in spring, so the human body should supplement water and vitamins in time. Eat more vegetables and fruits is the best choice, especially green leafy vegetables should eat more. For example, spinach, rape, leek and celery are good sources of vitamins, water and minerals. It's monotonous to eat green leafy vegetables. We should constantly change the pattern to adjust the cooking method of making such vegetables. Such as fried, mixed, fried or soup, if you can often make different flavors of stuffing is better. Make it into steamed buns, dumplings, pies, etc., which can lock up the water and keep the nutrition from losing easily. Today, we introduce a delicious food which can be made from the filling of rape heart. It is called "fried dumpling with fresh shrimp and vegetable heart". It tastes scorched, light and delicious! In the past, several fried buns made of meat were introduced. This time, they are mainly made of green vegetables and some fresh shrimps. They are light and not easy to burn in spring

Production steps:

Step 1: flour, dry yeast, baking powder, sugar, warm water, rape heart, fresh shrimp, salt, chicken essence, yellow rice wine, white pepper, sesame oil, cooking oil, scallion, cooked black sesame.

Step 2: put dry yeast, baking powder and sugar into the flour.

Step 3: mix with warm water to make a dough.

Step 4: let the dough stand for 30 minutes.

Step 5: cut up the rape heart, put the right amount of salt into the chopped rape heart, mix well, marinate for 10 minutes, then dry the water and set aside.

Step 6: dice the shrimp, sprinkle with salt and a little pepper.

Step 7: put a little yellow rice wine into the shrimps, mix well and marinate for 10 minutes.

Step 8: pour the shrimps into the watered vegetables, add a little chicken essence and pepper.

Step 9: pour proper amount of sesame oil and olive oil into the chopped shrimps and vegetables. Mix well and set aside.

Step 10: take out the dough and knead it well, then relax for another 10 minutes, then divide the dough into strips.

Step 11: turn the round dough into the same size dough by hand.

Step 12: roll the dough into a round dough, and wrap the stuffing with the dough.

Step 13: make small steamed buns with pleats and put them into the oil coated cake.

Step 14: cover the pan and fry over low heat for 3-5 minutes.

Step 15: when the bottom of the bun turns yellow, cook it with a little water.

Step 16: cover tightly and simmer for 2-3 minutes, then add a little water again and simmer for 2-3 minutes.

Step 17: turn the pan several times to make it heated evenly. When the water in the pan is about to dry, open the lid and sprinkle chopped chives and cooked sesame seeds with water vapor on the bun. This will make chives and sesame seeds firmly stick to the bun and will not fall off. Fry for another minute after the water vapor is completely consumed.

Step 18: make the bottom of the steamed stuffed bun thoroughly dry and become crispy. With this method, the bottom of the steamed bun is crisp and the skin is white, soft and delicious. At this point, all operations are completed.

Step 19: This is the effect of the bottom of the steamed stuffed bun, which is very crispy.

Step 20: the skin of steamed stuffed bun is white and the taste is very soft.

Step 21: the filling is fragrant and delicious.

Materials required:

Flour: 300g

Dry yeast: 3 G

Baking powder: 2G

Warm water: 200ml

Rape heart: 600g

Fresh shrimp: 150g

Cooked black sesame: right amount

Sugar: 10g

Salt: 3 G

Chicken essence: 2G

Yellow rice wine: 10g

White pepper: a little

Sesame oil: 3 G

Cooking oil: proper amount

Chives: right amount

Note: this bun features white skin, golden bottom, soft and fluffy skin, crispy bottom, delicious filling, excellent taste, light ingredients and balanced nutrition. Warm tips: 1. When dough ferments, you don't need to inflate it too much, just a little. Because a little baking powder is used in the dough, during the frying process, when the baking powder meets the temperature of 40-80 ℃, it will rapidly expand and produce a lot of carbon dioxide gas, which makes the dough puffy and puffy. It can keep the steamed stuffed bun white and delicious, which is also a slow and fast fermentation It's a kind of production method combining rapid expansion. The surface of the pastry made in this way will be white and glossy, and the bottom will be transparent, crisp and delicious. It's beautiful and has a good effect. 2. As long as you use vegetables that don't have too much smell, you don't need to blanch them. Blanching will cause a lot of water-soluble vitamins to lose their proper nutritional value. Therefore, you only need to use salt to brake off the excess water, which can keep the fragrance and crispness of vegetables. Adding shrimp meat will make the stuffing taste delicious, and also can fully keep the nutrition from losing. 3. In the process of frying, the bottom of the bun should be slightly colored first, and then the water should be boiled. The water content should not be too much. The water depth should be 0.3cm, and the water consumption should be the best within 3 minutes, which will make the bun thoroughly cooked. During this period, the cake pan should be rotated several times. The method is to move the cake pan in a crisscross way, that is, to move the cake pan back and forth to make it heated evenly.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh