[leek vermicelli bag] family's favorite vegetarian stuffing

[leek vermicelli bag] family's favorite vegetarian stuffing

Introduction:

"The combination of leek, egg and vermicelli has always been a classic. It's my family's favorite vegetarian stuffing. In fact, there are eggs in it, so let's call it plain stuffing. My family often use this combination to make dumplings and spring rolls. My mother, husband, sister-in-law and daughter all like it. My husband doesn't like to eat meat. If he is beaten with meat dumplings, he will be very happy

Production steps:

Step 1: dissolve the yeast in warm water and slowly pour it into the flour.

Step 2: stir into snowflakes.

Step 3: knead into dough (master the three light principles of surface light, basin light and hand light).

Step 4: ferment in a warm place to 2-2.5 times the size.

Step 5: wash the leeks, drain the water and cut them into pieces; soak the vermicelli in warm water and cut them into pieces; stir the eggs and pour them into the frying pan, fry them into pieces and set aside.

Step 6: heat the oil in the frying pan, add the dried red pepper and saute until fragrant, pour the leeks, eggs and vermicelli into the pan, stir over low heat for 1 or 2 minutes, then turn off the heat, mix the stuffing evenly, add salt and chicken essence to taste, and let cool.

Step 7: exhaust the fermented dough, knead it well and cut it into small pieces.

Step 8: roll the dough into thin pieces around and thick pieces in the middle, and add the filling.

Step 9: pinch the fold and wrap it into a bun. (my baozi technology has never improved, please ignore)

Step 10: brush oil on the steamer or spread wet gauze, put on the steamed stuffed buns, cover the pot and wake up for 20-30 minutes.

Step 11: after waking up, the embryo of steamed stuffed bun becomes bigger obviously.

Step 12: steam with cold water in a wok. Bring to a boil. Steam with medium high heat for about 13 minutes. Turn off the heat and keep simmering for 3 minutes without uncovering the lid.

Materials required:

Flour: 500g

Water: 270 G

Leeks: a handful

Fans: one

Eggs: 3-5

Yeast: 4 g

Dry red pepper: 3

Salad oil: 2 tbsp

Salt: 1 tsp

Chicken essence: a little

Note: low temperature in winter makes fermentation difficult. The method of ash is to take a large steamer, pour warm water into it, then put the basin in the steamer, use the temperature of warm water to ferment the dough, and keep the temperature at 30-40 ℃. It will be ready in about an hour. It should be noted that the water should not be too hot, and the basin should not be in direct contact with the water. If the water is cool in the middle, the water can be heated appropriately.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh