Spinach rolls
By VicentaLakin
When spring comes, spinach and herbs are on the market
Recipe Recommendations
- salty and fresh
- steamed
- three-quarters of an hour
- simple
Steps for Spinach rolls
1
150 g of flour, 89g of water. the water can't go all over the surface at once, first with a slightly hard face, then with its hands covered in the face (a process that makes the face thicker and easier to pull later), which will be a little bit softer and softer, so that it can wake up on the side, and start to make a pie。
2
Take the right amount of veal and cedar, and add wine and sauce. It's hot, it's hot, it's cold。
3
The spinach is washed quickly in hot water and is immediately taken into cold water basins, which must be dried, cut into longer sections and squeeze again. Scrambled poaching strips, fried eggs, fried tofu chords, a centimetre long circa, added to the fried bouquet。
4
10g fried peppers, tumbled into the veggies, mixed with fragrance, ginger powder, and finally a proper amount of salt。
5
Put more flour on and below the dough, sticky, thin, wrinkled. I don't have a large panel
6
Pour the mixed dishes on the skin (two thirds if the panel is big enough). In the middle of the skin, a knife is used to point the word “ten”. Carefully turn the cross in four directions。
7
Whisper all over. As appropriate, one third of the leftovers are spread over the skins. Watch out for the wrinkles。
8
It starts in the middle, doesn't connect, there's more food in the loop. Cutting into the right length。
9
Put the thin oil on the steambox and put the dishes carefully。
10
That's the point. I've got two boxes。
11
After the pot's open, it's steamed for six minutes. The skin is thinner, the beak is almost ripe, so don't steam too long。
12
It's longer, with shovels cut out from it. It's thick, it's delicious。
13
Eating with the kids, that's all