Spinach shells
By VicentaLakin
Recipe Recommendations
- spinach 250 grams
- flour 300 grams
- yeast 7 grams
- qingshui
- white radish 400 grams
- pork stuffing 200 grams
- cooking wine 2 teaspoons
- soy sauce 1 teaspoon
- pepper 1/2 teaspoon
- onion appropriate amount
- salt 2 teaspoons
- white sugar 1 teaspoon
- sesame oil 1 tablespoon
- chicken essence appropriate amount
- ginger appropriate amount
Steps for Spinach shells
1
Spinach washes, slices, and squeezers into spinach juice. The yeast is replaced with warm water。
2
Spinach juice with 3 grams of yeast and approximately 20 grams of fresh water, mixed into swirling with chopsticks。
3
This was followed by hand and even spinach noodles; white flour with 4 grams of yeast and approximately 150 grams of clean water and a white noodle. The latter two fermented in the warm by covering the top half-humid kitchen。
4
Make buns when the noodles ferment. First the radish cut off, plus a tea spoon salt made for five minutes, then washed with fresh water and drained the water。
5
Pork pies put in two tea spoons of wine, one tea spoon of sauce, one-half of a tea spoon of pepper powder, and an appropriate amount of ginger onions, which is provoking。
6
The carrots were then shredded into a meat pie, with a tea spoon of salt, a tea spoon of sugar, a spoon of perfume, and a fine amount of chicken. Tune it up, make a bun。
7
It wakes up to twice the size of the original body and becomes an internal beehive with a finger-stamped linen of flour. Put your hand on the haired noodles, clean the gas in the noodles, and spare。
8
The spinach noodles and the white noodles, respectively, are swollen into large rectangles of approximately 4 mm thick。
9
The two pieces are folded together, and the white ones are placed below and rolled from the long end into a double roll。
10
Splits the roll into a flat-size facial agent。
11
Put the pasta up and flatten it with the palm of the hand and fold it into a middle thick, thin skin。
12
The leather is placed in a proper amount of material, which is folded into a half-turned form, where the half-turned edge is squeezed, and the edge is drawn out with the thumb and index finger. It's a very detailed procedure in my recipe "three colours"
13
The packaged lids are wet and waking up for 20 minutes, enter the cooling pot, burn the fire, turn the fire down 12 minutes later, and leave the pot five minutes later。
14
Figure 1.
15
Figure 2.