1.
Reference age: 12 months or more, food preparation for babies who are not allergic to ingredients: 200 grams of plain flour, 200 grams of squash, 80 grams of carrots, 2 mushrooms, 2 grams of yeast, and 1 egg. Accessories: oil, salt, fresh Mushroom powder operation time: 50 minutes Delicious index: ★★★★★
*The above amount of ingredients only represents the amount of production, not the amount of the baby's meal
2.
Add 2 grams of yeast to 200 grams of flour, then add 110 grams of water, and stir the ingredients into a flocculent shape.
*Sisters say that the amount of yeast is not good enough for every fermentation, remember! The ratio of flour to yeast is 100:1. If you add too little, the fermentation will be slow.
3.
Then use the palm of your hand to knead into a smooth dough.
*If you feel too sticky during the kneading process, add a little more flour, if it feels too dry, add a little more water, and master it yourself.
4. Cover the dough with plastic wrap and ferment to double its original size in a warm place.
5. Put the shiitake mushrooms in a pot, blanch them, remove them, and cut them into small cubes.
6.
Carrots and horned melons were rubbed into filaments with a wire grater.
*You can cut with a knife without a grater. The vegetables here are also replaced at will. Use all kinds of vegetable shreds!
7.
Put all shredded carrots and shredded squash in a large bowl, sprinkle in an appropriate amount of salt to grab the ingredients, and then forcefully squeeze out the excess water from the shredded vegetables, set aside.
*The salt is added to squeeze out the excess water in the vegetables, so that it is easier to wrap, so as not to be too hard to puncture the dough.
8. Heat the pan with oil, pour in the egg mixture that has been stirred with chopsticks, and fry it into broken eggs.
9. Then pour the smashed eggs into the carrots and shredded squash.
10. Continue to add diced shiitake mushrooms, fresh mushroom powder, and corn oil to the bowl. Stir all the ingredients evenly, and put the fillings away for later use.
11.
When the dough is fermented, remove the plastic wrap, place the dough on the kneading mat, and knead and exhaust.
*Remember to sprinkle a little dry flour on your hands and the kneading pad to prevent sticking.
12. Then arrange the dough into long strips and press gently to flatten it.
13. Use a rolling pin to roll the long noodles into rectangular pieces.
14. Put the fillings just made evenly on one side and apply a small amount of water on the other side. Wipe a little water so that it won’t be easy to disperse after wrapping.
15. Starting from the filling end, gently roll up the dough.
16. Cut an oblique knife every 5cm on the dough, and then use chopsticks to press out the lines between the two oblique knives.
17. Brush the oil inside the pot, plate the vegetable dragon in circles, and put it in the pot.
18.
Turn on medium and low heat, fry until the bottom is set, and add in water that is 1/2 of the vegetable dragon.
*Steamer version: Sisters who don’t use a frying pan can steam it directly on the pot and steam for 20-25 minutes on medium-high heat.
19. Cover the lid and simmer for about 10 minutes on medium heat. Turn off the heat and continue to simmer for 5 minutes. When it is fully cooked, remove the lid.
20. It's done~ I recommend you to make them regardless of whether it is a frying pan version or a steamer version. They are all very delicious. There is nourishment and beauty, a wave must be arranged!
