Chinese Food
Leek, egg and vermicelli
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It's a very traditional and classic steamed stuffed bun with leek and vermicelli and egg stuffing. I think many people have eaten the steamed bun with leek and mother's stuffing when they were little, right? While you can't go out now, you can try to make dumplings at home. It's not difficult to make dumplings. It's mainly in kneading and making noodles. As long as you pay attention to these two places, the dumplings made are 100% successful. In order to save the time of making dumplings, the chefs in the hotel usually use the method of one-time fermentation. Today, I use the method of two-time fermentation. The dumplings made by two-time fermentation will be more noisy. This is the point Time is worth it. Let's make a hot and fragrant steamed bun for my family.
Cooking ingredients
Cooking Steps
Step1:The yeast powder is boiled in clear water for two minutes. This can make the yeast fully active. Warm water can be used when it is cold in winter and cold water can be used when it is high in summer.
Step2:Add flour, white sugar, baking powder. Flour is ordinary medium gluten flour.
Step3:Knead the dough into a smooth and delicate dough. If there are too many dough, you can knead it with the chef's machine. If you are not tired, you can knead it with your hands. But the dough must be kneaded to a very delicate state. There should be no pimples on the surface. There should be no broken gluten. After kneading, cover it with a fresh-keeping film and ferment it in a warm place for about an hour.
Step4:When fermenting the dough, we prepare the stuffing. The sweet potato vermicelli are cooked in the pot. When they are cooked, they are fished out. They are chopped for use. Some friends use mung bean vermicelli. But I think they are not as delicious as sweet potato vermicelli.
Step5:Clean the leek. Cut off the root of leek. That section is the place where pesticide residues are most likely. Cut off the leek cleanly. After washing, dry the water and cut it with a knife.
Step6:I can prepare more eggs at home. I used six. I didn't make many eggs.
Step7:Fry the eggs in an oil pan. When they are done, take them out. Pour them on the cutting board. Cut them with a knife.
Step8:Put leek, vermicelli and eggs in a large pot. Add sesame oil, salt, chicken essence and thirteen spices to taste and make the stuffing.
Step9:When the dough is fermented, it will be twice as big as before. When the dough is opened, dense small holes can be seen inside. It smells like a light wine fragrance.
Step10:Sprinkle some flour on the chopping board in advance. Take out the fermented dough. Knead it smooth again. Discharge a lot of gas produced by fermentation.
Step11:Knead the dough into long strips. Cut out the evenly sized dough with a knife. Spread a layer of dry flour on the surface to prevent the dough from adhering to each other.
Step12:Press the preparation with the palm of your hand, and then roll it into a circle with a rolling pin. The middle is slightly thick, and the four sides are slightly thin. Pack in a tablespoon of leek egg filling.
Step13:It's my biggest achievement to make a bun with my hands. I can't make it with my hands. Cover the embryo with a layer of plastic wrap and wake up for 15 minutes.
Step14:Steamed steamed steamed bun in cold water. Steam it for 10 minutes after boiling. The time of steaming depends on the size of the bun. Usually more than ten time
Cooking tips:Steamed bun flour. We use ordinary medium gluten flour. The toughness and fluffy degree of medium gluten flour are suitable. If you want to make the steamed bun white and soft, you can add a spoon of solid lard to the flour. Foam powder is a very safe additive. Common supermarkets sell it. Unsafe additives refer to the foam powder containing aluminum. When you buy it, you can choose the aluminum free foam powder with obvious logo. Big brands are more reliable. If you want to keep the bun from collapsing and the wrinkles are clear, you must knead the dough until it is smooth and delicate. The time to wake up cannot be too long or too short. It is too short and the fermentation is not successful. The steamed bun is easy to become dead face. The dough is hard, absorbent and the time to wake up is too long. Usually the steamed bun will not see wrinkles or wrinkles are not obvious. There are skills in making delicious dishes.
