Chinese Food
Egg, leek, vermicelli and steamed bun with vegetables (Zhumadian characteristics)
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In the urban and rural areas of Zhumadian City, Henan Province, collapse vegetable bun is a traditional delicacy enjoyed by every family. According to the change of seasons, hardworking people can use different vegetables (such as spinach, amaranth, leek, egg, pumpkin shred, tofu, letinous edodes, various small wild vegetables, shrimp skin, noodles, etc.) to match collapse vegetable bun according to their personal preferences. Today, I use the egg and leek filling. With our unique agastache. Ten coriander is fragrant. The method of egg and leek and vermicelli bun - leek, cilantro, agastache, onion and ginger are washed and chopped into water and put into the basin. Pour the sesame oil and mix well. The soaked vermicelli are chopped and put into the basin. Add salt and thirteen spices and mix well for seasoning. Mix flour 100 water 50 and make into dough (put a little salt). Roll out the mixture separately and pat it on the open pan. Pour the stuffing and level it. Shake the egg liquid. Cover the top with a circle of slices and press it tightly. Put in the preheated electric pancake and bake it well. It can be eaten immediately.
Cooking ingredients
Cooking Steps
Step1:Soak the vermicelli in advance and control the water. Wash and control the leek, onion, ginger, agastache and cilantro.
Step2:Cut up all the vegetables and put them in the basin.
Step3:Pour in sesame oil and mix well (lock water). Add salt and thirteen spices and mix well for seasoning.
Step4:Pour the flour into the basin. Put a little salt in it. While pouring the water, stir it with chopsticks to form a flour floc without dry powder. Mix it with hands to form a three light dough. Cover it and wake up for half an hour or so. Smooth the dough. (flour water = about 100-55. Soft hardness of earlobe. ）I have a lot of dough. Only a small part is enough
Step5:Take a part of the dough and rub it into long strips. Drag it into a small agent and rub them into circles for standby. (it's usually about 50g for a facial dressing. This is 40g for me. It's very thin.
Step6:Take one roll first. Cover the other with a damp cloth to prevent dry skin. Use a small rolling pin to roll it into a circle of appropriate size.
Step7:Put the dough on the pan.
Step8:Take a proper amount of mixed stuffing and use chopsticks to level it.
Step9:Take an egg and knock it into a small mouth. Toss it evenly on the dish. (you can also knock the eggs into a bowl and mix them with chopsticks, then pour them on the dish evenly. This kind of egg liquid is light and nutritious with less oil. ）(you can also stir fry the egg mixture in cold, cold and minced stuffing. It's more fragrant. But I like it with less oil and light weight.
Step10:In addition, roll out a face of the same size (it's almost OK. The face has ductility. It's a little Lala).
Step11:Over the stuffing.
Step12:Press it with your hands in a circle to prevent stuffing leakage.
Step13:After the electric pancake is preheated on both sides, put the pancake into it and heat it on both sides until the two sides are slightly yellow. In order to avoid uneven heating, turn over in the middle. This step is oil-free. It is suitable for the current light diet requirements. (when this dish is baked, you can choose different buttons according to the thickness of the dish. If the dish is thicker, you can burn it more. If it is thinner, you can burn it less.)
Step14:The Kang makes burnt flowers on both sides.
Step15:Finished product.
Step16:Finished product. You can eat it directly (our family is one by one
Step17:You can also cut small and elegant pieces. You can eat at will.
Step18:Finished product.
Cooking tips:1. Dough flour water = about 100-50. Ear lobes are soft and hard. 2. It's OK to use 50g - 60g of a facial dressing. This is 40g of my facial dressing. It's thin. ）3. Wash and air dry the filling in advance. The filling is randomly combined according to personal taste. When mixing the stuffing, put the oil and mix well (lock the water) first, then add salt to prevent the vegetables from flowing out of water. 4. You can also mix the eggs in a bowl with chopsticks and then pour the vegetables evenly. This kind of egg liquid is light and nutritious with less oil. (you can also stir fry the egg mixture in cold, cold and minced stuffing. It's more fragrant. But I like it with less oil and light weight. ）5. When this steamed dish is baked, it is baked according to its thickness. When the steamed dish is thick, it can be baked more. When it is thin, it can be baked less. 6. if there is no electric cake pan, you can use a pan with a thick bottom to heat it. The method is to turn the pan to a medium and small fire. Put the green bun into the Kang to make it. One side of the Kang turns yellow and the other side turns on the Kang. 7. Why are we called pancake bread? Because the newly baked bun is a little hard, and the filling is half raw
