Chinese Food
Chinese toon pie
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A visit of spring rain. The sky is smiling again. The trees on both sides of the street are green. The breath of spring is coming. Even at this time, the Toon trees at the gate of Tao's hometown have sprouted. When I was a child, at this time of the year, my grandma would pick up the Toon buds, raise the home-made eggs, and make the toon egg cake for a Tao. That taste was based on the mantra of Li Jiaqi, a lipstick expert. It's delicious. It is rich in calcium, vitamins and protein. It can effectively prevent chronic diseases and exogenous cold. When a Tao was making this Chinese toon pie, the whole office was filled with fragrance. Before he was out of the pot, he had been stared at by a group of foodies. Did the helpers fall across the screen.
Cooking ingredients
Cooking Steps
Step1:Wash spinach leaves. Blanch for 1 minute and drain. Because 160g of spinach puree is to be extracted, about 200g of spinach leaves need to be prepared.
Step2:Mash the spinach leaves with a blender.
Step3:After the spinach puree cools slightly, take 160g spinach puree and 270g medium gluten flour and 3G yeast to mix evenly.
Step4:Knead it into a smooth dough. Wrap it in plastic wrap. Relax for 30 minutes.
Step5:Wash and drain 150g Chinese toon. Chop.
Step6:Add 3G salt, mix well and marinate for 15 minutes. After the water of Chinese Toon Leaves, squeeze out the excess water.
Step7:The mushroom bubbles up in advance. Then squeeze out the water, cut it up and add it to the Chinese toon.
Step8:Add 3G sugar and 10g raw soy sauce. Stir and stir to give the fragrance.
Step9:The dough is rubbed into long strips. It is divided into 6 dosage forms on average.
Step10:Flatten the preparation and pack it with Chinese toon stuffing.
Step11:Close up, squeeze and flatten. Then cover the plastic film and relax for 15 minutes.
Step12:Put a little oil in the pan. Fry the pie over medium and low heat until both sides are slightly yellow. Then you can get out of the pan.
Step13:Don't eat when it's hot.
Cooking tips:1. Blanch spinach and mash it. The temperature is relatively high. In order to avoid scalding yeast, cool it a little. 2. Dough does not need to be kneaded out of the film. Just knead to the three light state of face light, hand light and basin light. 3. Because the water absorption of flour and the consistency of spinach puree are both variable. If the kneading is too hard, spinach puree can be added flexibly for adjustment. 4. The frying power should not be too large. Otherwise, it is not only easy to scorch the surface, but also not cooked. There are skills in making delicious dishes.
