Chive Nepeta Bun

Name: Chive Nepeta Bun
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 160g water; 4 egg; 200g Chives; 100g Nepeta Leaf; 20g Vegetable oil; Some salt; 2g Thirteen incense

by Sheep kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I like to browse recipes recently. I happened to see the steamed vegetable buns made by a fellow Liaonan Crab, which aroused my appetite. I bought leeks and nepeta to make steamed vegetable buns the next morning.
The current leek is not very good, the leaves are not fat and tender, and the fragrance is not strong. It is far from the spring leek. However, I still have to eat it. The taste of leeks is greatly reduced. Nepeta is my favorite dish. It is inseparable from steaming, noodles, cold dishes, and vegetable buns. I especially like its fragrance!
When the cabbage is out of the pot, I ate two of them in one go. Let me be greedy.

Ingredients

200g Flour
160g Water
4 Egg
200g Chives
100g Nepeta Leaf
20g Vegetable Oil
Some Salt
2g Thirteen Incense

Chive Nepeta Bun

1. Slowly add water to the flour

2. Make it into a softer dough, cover with plastic wrap and wake up for about 20 minutes

3. In the time to wake up the noodles, pick and wash the leeks and nepeta, and control the water

4. Cut leek into small pieces

5. Put it in a large bowl and add an appropriate amount of vegetable oil

6. Put a little thirteen incense and mix well and set aside

7. The awake dough is rolled and divided into several small doses

8. Take one portion, press flat and roll into large slices, the thinner the better

9. Move the rolled dough to a cutting board sprinkled with flour, spread a layer of chives evenly, leaving white space all around

10. Put another layer of young nepeta leaves

11. Pinch a pinch of salt and sprinkle it evenly

12. Knock the egg into a small mouth, and pour the egg liquid evenly on the dish

13. Put an egg on a vegetable bun, as shown in the picture, try to pour it evenly and not exceed the range of the vegetable

14. Then roll out a piece of dough of the same size and cover it

15. Press it all around, stick and firm

16. Put an appropriate amount of vegetable oil in a non-stick pan, heat it on a low heat, pick up the cooked vegetable bun, and slowly transfer it into the pan

17. Low heat throughout the whole process, and fry until golden on both sides

18. Take out and cut into pieces

Tips:
The noodles used to make Caimo must be softer, and thinner when rolling, so that the skin won't be hard.
Don't put the salt in the dishes at the beginning, just make them fresh to keep the leaves fresh.
When frying, the heat should be small throughout the whole process.