The spring climate is dry, and the human body should replenish water and vitamins in a timely manner. Eating more vegetables and fruits is the best choice, especially green greens. For example, spinach, rapeseed, leeks and celery are good sources of vitamins, water and minerals.
Eating green greens often is a bit monotonous, so you should constantly change the patterns to adjust the cooking methods used to make such vegetables. For example, stir-frying, mixing, frying or making soup, it would be better if you could often make fillings with different flavors. Make it into steamed buns, dumplings, pies, etc. to lock in moisture and keep nutrients from being easily lost. Today, we introduce a delicious food that can be made by making stuffing with rapeseed heart. It is called "Fresh Shrimp and Vegetable Heart Pan-fried Bao". It tastes delicious, light and very delicious!
Several fried buns made from meat have been introduced in the past. This time, they are mainly made with green vegetables and supplemented with some fresh shrimp. They are light and not easy to get angry when eaten in spring. The specific practices are as follows;
Pan-fried buns with fresh shrimps and vegetables
Recipe Recommendations
- flour 300 grams
- dry yeast 3 grams
- baking powder 2 grams
- warm water 200ml
- cooked black sesame seeds appropriate amount
- white sugar 10 grams
- salt 3 grams
- chicken essence 2 grams
- yellow wine 10 grams
- white pepper a little
- sesame oil 3 grams
- cooking oil appropriate amount
- chives appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Pan-fried buns with fresh shrimps and vegetables
1
Flour, dried yeast, baking powder, white sugar, warm water, rapeseed heart, fresh shrimp, salt, chicken essence, rice wine, white pepper, sesame oil, cooking oil, chives, cooked black sesame seeds.
2
Add dry yeast, baking powder and white sugar to the flour.
3
Mix with warm water to form dough.
4
Let the dough soak for 30 minutes.
5
Chop the rapeseed cores, add appropriate amount of salt to the chopped rapeseed cores, mix well, marinate for 10 minutes to dry the water, and then squeeze the water dry for later use.
6
Cut the shrimp into small cubes, sprinkle with salt and a little pepper.
7
Add a little rice wine into the chopped shrimp, mix well, and marinate for 10 minutes.
8
Pour the shrimps into the water-soaked greens, add a little chicken essence and pepper.
9
Pour appropriate amount of sesame oil and olive oil into the chopped shrimp and green vegetables and mix well.
10
Remove the dough and knead it evenly, then relax for another 10 minutes, then divide the dough into strips.
11
Squeeze the dough into a uniform size by hand.
12
Roll the dough into a round dough sheet and wrap the filling with the dough sheet.
13
Fold up the folds into small buns and place them in the oiled pancake.
14
Cover the lid and fry over low heat for 3-5 minutes.
15
After the bottom of the steamed buns becomes slightly yellow, cook them with a small amount of water.
16
Cover tightly and simmer for 2-3 minutes, then cook again with a small amount of water and continue simmer for 2-3 minutes.
17
During this period, the baking pan should be rotated several times to heat it evenly. When the water in the pan is about to be exhausted, open the lid and sprinkle chopped chives and cooked sesame seeds while the steamed buns are filled with water vapor. This will make the chives and sesame seeds firmly stick to the steamed buns so that they will not fall off, and fry for another minute until the water vapor is exhausted.
18
Thoroughly dry the bottom of the steamed buns and make them crispy before leaving the pan. Using this method, the scorched and crispy skin at the bottom of the steamed buns can be kept white, soft and delicious. At this point, all operations are completed.
19
This is the effect of frying the bottom of the steamed buns, which tastes very crispy.
20
The skin of the steamed buns is white and the taste is very soft.
21
The filling is fragrant and delicious.Pan-fried buns with fresh shrimps and vegetables Make Tips
Characteristics of this steamed bun: white skin and golden bottom, soft and fluffy skin, crisp and fragrant bottom, fragrant filling, excellent taste, light combination of ingredients, and balanced nutrition. Warm reminder; 1. When the dough is fermented, it is not necessary to expand too much, as long as it is slightly expanded, because a little baking powder is used in the dough. During the frying process, the baking powder will expand rapidly and produce a large amount of carbon dioxide gas when it encounters a temperature of 40-80 degrees Celsius, which will make the dough begin to fluffy and expand, which can keep the buns white and delicious. This is also a method of making slow fermentation and rapid expansion. The surface of the dough made in this way will be white and shiny. The bottom appears transparent, crispy and delicious, which is both beautiful and produces good results. 2. As long as vegetables are used without excessive odors, there is no need to blanch them with water. Blanch them with water will cause a large amount of water-soluble vitamins to be lost and their due nutritional value will be lost. Therefore, you just need to use salt to squeeze out excess water. This will keep the fragrance and crispy of the vegetables. After adding shrimp meat, the filling will taste delicious, and the nutrition will be fully maintained without loss. 3. During the frying process, the bottom of the steamed buns should be slightly colored before cooking. The water should not be too much. The water depth should be 0.3 cm. The water can be drained in no more than 3 minutes. It is best to dry it, which will make the steamed buns thoroughly cooked. During this period, the baking pan should be rotated several times. The method is to move the baking pan in a crisscross way, that is, move it back and forth, left and right to make it evenly heated.