Chinese Food
Spring of spinach roll
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Spinach roll, with the local flavor of my hometown, is so fragrant and kind. In my heart. That is also a business card of Shanxi Wanrong. Today, with a homesick feeling, I will share the spinach roll with you. At the same time, I will improve it a little. I will bring her to the spring. I will give her a colorful world -
Cooking ingredients
Cooking Steps
Step1:Make natural fruit and vegetable juice - blue purple cabbage, red dragon fruit, yellow carrot, orange pumpkin, green spinach. Wash and cut the ingredients into small pieces. Beat them into juice with a juicer.
Step2:Beaten fruit and vegetable juic
Step3:Color dough ratio - flour - fruit and vegetable juice = 100-5
Step4:The proportion of white dough - flour - water = 100-50 dough's refreshing - cover with plastic film. Refreshing for half an hour.
Step5:Stuffing - clean spinach and dry it or use kitchen paper towel to dry the water. Cut it into pieces. Soak the noodles in boiling water. Drain the water with cold water. Cut them into small pieces. Fry the eggs until they are cooked. The oil temperature should not be too high. Fry them into floccules. Put spinach and vermicelli in the basin in turn. Add a spoonful of old soy sauce and vermicelli on the noodles. Mix well with the fried egg flocs. Add salt and thirteen spices. Wait until the dough is rolled out and then mix the stuffing.
Step6:Method of colored dough - roll dough of various colors into about 3mm dough, and stack them orderly according to the preferred color. The dough can be properly moistened with water to form a perfect color layer.
Step7:It's the same as the normal section. Cut the noodles into half centimeter wide strips in one direction. Lay the noodles on the chopping board at 90 ° and make them into a round shape or a rectangle. Roll them up and down in the direction of the strips (be careful to roll them left and right. The texture is easy to fluctuate). Roll them into the shape you want.
Step8:It's an oval face.
Step9:Mix the filling. Sprinkle it on the dough and distribute evenly. Leave 1cm around the dough without filling.
Step10:The pastry is wrapped in stuffing and rolled up slowly.
Step11:The volume is more compact.
Step12:Brush some oil on the grate. The dish is on it.
Step13:This is a rectangle.
Step14:Sprinkle with stuffing. The same way.
Step15:Roll up.
Step16:Cut it into pieces. Put it on the oiled grate.
Step17:Look. There's plenty of stuffing.
Step18:Roll the white dough into thin circles, sprinkle with stuffing, poke a little bit from the middle, roll it slowly from the middle to the surrounding with hands, and roll it into one A kind of A round dish.
Step19:Cut it with a knife. Put it on the oiled grate. Boil the water, steam for 15 minutes, turn off the heat and simmer for 3 or 5 minutes before leaving the pot.
Step20:Rainbow Volume 1 A kind of
Step21:Rainbow Volume 2 A kind of
Step22:This is the spinach of our hometow
Cooking tips:The thinner the dough is rolled, the better it tastes. The color of natural fruit and vegetable juice will be lighter after steaming. You can try to use different ingredients. There are skills in making delicious dishes.
