Chinese Food
Plain packing with willow leaves
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Plain stuffed bun is my favorite, especially zucchini egg. It's not greasy to eat. Ha ha ha ~ ~ we have learned the method. What kind of stuffing do you want.
Cooking ingredients
Cooking Steps
Step1:Pour all the dough materials into the basin. Stir with chopsticks to form floccules first. Then use hands to make smooth dough. Cover with plastic wrap to wake up.
Step2:Filling begins during dough fermentation. Break up the eggs. Add enough salt. That is, add all the salt in the stuffing to the eggs. Fry the eggs into pieces.
Step3:Wash the zucchini, wipe it into silk, chop it up and squeeze out the water.
Step4:Soak the fungus, wash it and chop it.
Step5:Chopped green onion and ginger.
Step6:Pour the squash with water into the egg. Add the agaric chips. Stir the chopped green onion and ginger evenly.
Step7:Add chicken powder and stir well. The stuffing is ready.
Step8:The dough is twice as big. Take it out. Sprinkle proper amount of hand powder on the chopping board. Exhaust the air and knead it evenly. Divide it into 15 small dosage forms.
Step9:Take a small dosage, roll it into a circle and put in the fillin
Step10:Push in a little fold with your right hand.
Step11:Then pinch a fold on the left and a fold on the right. Turn left and right to finish.
Step12:Done.
Step13:The beautiful little willow leaf bag is finished. Others shall be done in turn.
Step14:Put it in the drawer. Wake up for 20 minutes.
Step15:Cold water on the pot. It'll take 15 minutes to stir up the heat. Turn off the fire and wait 35 minutes before opening the lid.
Step16:Come out of the pot.
Step17:Light up the finished product.
Step18:I steamed two drawers in total. I rearranged them for the sake of beautiful photos.
Step19:The plain stuffing is delicious.
Step20:Look at the stuffing. It's also attractive.
Cooking tips:1. Don't overdo the dough. Double the size. The dough with hair is not smooth. The dough with hair should be well kneaded as much as possible. The steamed bun will be smooth and mellow. 2. Novice can put less stuffing. Easy to pack. 3. At the beginning, I'm not proficient. Maybe I can't pack it well. Just practice a few more times. What I've just started to pack is ugly. 4. The wake-up time of the wrapped bun is not fixed. Look at the status of the bun. The bun looks full and round. You can fire. 5. Cool water on the pot... Turn off the heat for 35 minutes and then open the lid. Prevent moisture dripping on the bun from affecting the color value.. 6. Fillings are free. You can make whatever fillings you like. (because I'm a vegetarian, so I make vegetable stuffing) I have skills in making delicious dishes.
