Jiaogua Su Baozi

Jiaogua Su Baozi

by Meng Xiaochu🌾

4.9 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Ingredients

Jiaogua Su Baozi

1. Rinse a small packet of yeast powder with warm water, put the noodles in the basin, add the yeast water and stir evenly, knead it into a soft dough.

2. Put the kneaded dough into a basin, seal it with plastic wrap, and let it rise to twice its size in warm sunlight, about 1 hour is enough. (It's winter, I put it in the cabinet of the heating manifold at home, the temperature is just right)

3. Proof time to prepare the filling. Use a cooking machine to shred the winter melon, sprinkle some salt, and kill the excess water, fungus, and powder.

Jiaogua Su Baozi recipe

4. Just cut the vermicelli into small pieces, minced the fungus, green onion and ginger. Beat the eggs into the container and fry them until cooked. Don't get old.

5. Wash the water-killed zucchini with water and chop finely. Add all the ingredients, stir well, and set aside.

6. The proofed noodles are evenly divided into small doses. Use your hands to press on the chopping board to form a cake, with a slightly thinner periphery (the one pressed by hand is better than the one rolled with a rolling pin)

7. Wrap it and steam it in a pot, turn off the heat and simmer for 2-5 minutes after the water is boiled. It's perfect.

Jiaogua Su Baozi recipe

8. Eat three or four at once. There is no need to cook any dishes.

Jiaogua Su Baozi recipe

Tips:

1. Vegetarian filling horn melon, winter melon, pumpkin are all fine. Adding vermicelli eggs is super easy and delicious. (I don’t remember the name of what melon is, it looks like winter melon, it seems to be a zucchini, do you know the light green skin?)
2. Rinse the yeast with warm water to make it easier to wake up. The indoor temperature in my house is not high, and the temperature is just right in the cabinet of the underfloor heating water separator, so it will wake up very quickly.
3. If you are afraid of being unfamiliar, just press the steamed buns lightly before stopping the fire. The skin will not stick to your hands, and it will bounce easily. If it is sticky, it is unfamiliar, so cover it immediately and burn it for a while.
4. Do half of it, forget to take pictures😂😂😂

Comments

Similar recipes

Japanese Seasonal Vegetables

Zucchini, Pleurotus Eryngii, Pumpkin

Soup with Mixed Fish and Zucchini

Trash Fish, Zucchini, Parsley

Old Festival Melon Bonito Soup

Bonito, Zucchini, Ginger

Zucchini Pork Bone Soup

Zucchini, Pork Bone, Octopus

Salted Egg Zucchini Soup

Salted Egg, Zucchini, Ginger

Zucchini Fish Head Tofu Soup

Fish Head, Tofu, Zucchini

Flower Beech Squash Soup

Clams, Zucchini, Oil

Beef Balls and Gourd Soup

Zucchini, Beef Ball, Salt