Cabbage, Leek, Egg, Vegetarian Buns
1.
Chop the cabbage and put two teaspoons of salt to kill the moisture.
2.
Let the leeks be small, wash and chop them for later use.
3.
Half a green onion, three slices of ginger, minced green onion and ginger.
4.
5 eggs, put more oil, more than usual scrambled eggs, pour the egg liquid after the high heat oil is hot, change the low heat and stir it with chopsticks until it is scattered and turn off the heat.
5.
Fry the pepper oil on a medium-to-small heat, and remove the peppercorns after frying.
6.
Start mixing the noodles, 2.5 small bowls of flour, 15g a bag of yeast powder, rinse the yeast powder with warm water at the bottom of the basin (not too much, you can add water in the process), pour the flour, and start mixing the noodles. Don’t feel too soft. Slightly harder than dumpling dough. After the noodles are made up, cover the pot with the lid and wait for about 1-2 hours.
7.
The water-killed cabbage is dried and set aside.
8.
Put the chopped leeks, green onion and ginger froth, chopped eggs, and chopped cabbage into a pot of pepper oil, pour soy sauce (as shown in the picture I poured from the center to the outer circle), three teaspoons of salt (personal taste), three Spoon sesame oil, two tablespoons peanut oil, mix well.
9.
Stir the cabbage and leek vegetable stuffing.
10.
If the noodles have been sent, the noodles will not bounce back when you poke them with your fingers. Ready to hit the dough, knead the dough and divide it into three pieces, take out one piece and knead the cutting agent, and start wrapping.
11.
The size of the dose (6cm, depending on the individual).
12.
The size of the dough (12cm, depending on the individual), the dough should not be too thin, otherwise it will leak easily.
13.
After including it, put it on the bread and send it for a while, about 10 minutes (you can see that the one in your hand is just wrapped and the bottom is sent).
14.
Wheat ear-shaped (looks a lot worse, I have to practice), because the vegetables will get water, it is recommended to tilt the filling basin to control the water, and put the filling on the dough as dry as possible to avoid leakage.
15.
After it's finished, let the pan in cold water, 10 minutes after the atmosphere is released (15 minutes for minced meat), pick it out from the pan, and finish.
16.
OK, you're done, practice harder in the future to make it look good.
Tips:
1. The stuffing must be squeezed dry, tilt to control the water during the wrapping process, and keep the stuffing as dry as possible.
2. The technique of buns has been taught by recipes before, you can Baidu. I won't take pictures if the bag is not good. Roughly put the dough on the left hand, hold the edge of the dough with the thumb of the right hand, pinch the thumb back and turn the dough until it is sealed.
3. Don't worry about the amount of yeast when making dough, don't make it less. If the flour is soft, add flour.
4. Enough oil. Only fragrant.
