Black fungus vermicelli bag
By LornaFlatley
Ingredients: chicken essence
Recipe Recommendations
- flour 1000 grams
- sweet potato vermicelli 100 grams
- minced meat 150 grams
- green onion appropriate amount
- minced garlic appropriate amount
- oil appropriate amount
- salt appropriate amount
- black pepper appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- peppercorns may not add to
Steps for Black fungus vermicelli bag
1
Take 2-3 tablespoons of seasoning yeast, add 500 grams of warm water and mix the flour with chopsticks while adding water to stir the flour until it becomes flocculent, and then knead it into dough. Cover and place in a warm place to ferment for 40-60 minutes. You can use it when you have honeycomb eyes. I like the dough to be a little softer, so it's not so hard to knead, and the steamed buns are soft.
2
Prepare stuffing when spreading. Cut the fungus into thin strips, cut the green onion into thin strips, and cut the garlic into minced strips. Chop sweet potato vermicelli after cooking. Cut lean meat into minced meat. I used minced meat from cooking.
3
After the oil is heated, add a few pepper grains and stir-fry until fragrant. Personal tastes and hobbies. No more. Add minced meat and stir fry. Add green onions and garlic after the minced meat changes color. Add appropriate amount of soy sauce, appropriate amount of rice wine, and appropriate amount of black pepper.
4
Add black fungus and stir fry
5
Then add the vermicelli and stir fry, add salt and chicken essence to taste. Made with filling.
6
Take the finished dough and add appropriate amount of dry flour and knead it smoothly until it is soft and soft.
7
Roll the dough into strips, cut into doses, and roll into small round cakes that are not thick or thin.
8
After wrapping the filling, apply the cooking oil to the grate so that it will be easily pulled off and will not get on the grate. Put it on a steamer and steam, leaving a certain gap. After steaming for another 20 minutes to leave the pan.
9
The steamed buns are out of the pot!!! I use an electric rice cooker, and two rice cookers work at the same time, so it's faster. This picture follows the previous picture either the same grate, or because it is two pots.
10
Haha, the skin is thin and the filling is big, so it's delicious!Black fungus vermicelli bag Make Tips
1. It is best to soak black fungus in Northeast China the night before, so that it can be completely soaked and taste good. 2. It's hot now, so serve the dough faster, and the filling is ready. 3. I am from Northeast China and like to eat black fungus very much. Black fungus has the effect of beautifying skin, detoxification and activating blood circulation. I use the best basswood autumn ears every time. The output is small and it is difficult to buy! My brother bought them all from a farmer. The meat is thick, small, has no roots, and has a very high rate of foaming hair. Just grab a small handful and you can make a lot of it. Although the meat is thick, it is very soft and soft with strength. It is not like the thin meat we usually buy. It is easy to soak and creak when bitten.