The mushroom veggie bag
By VicentaLakin
Recipe Recommendations
- flour 500 grams
- white sugar 5 grams
- dry yeast 5 grams
- warm water 90 grams
- pakchoi 500 grams
- mushrooms appropriate amount
- eggs of 4
- shredded vermicelli appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- salt appropriate amount
- shisanxiang appropriate amount
- peanut oil appropriate amount
- pepper powder appropriate amount
Steps for The mushroom veggie bag
1
Prepare flour for 500 grams and add a little sugar. The dry yeasts are sedated for five minutes with warm water and then pour into the flour with a proper amount of warm water and surface。
2
And a nice smooth noodle, with a shampoo and a warm fermentation for an hour。
3
Use the fermented pasta time to prepare the pie. Fry the eggs, dry them and chop them up。
4
The small cabbage is washed, squeezed and crushed。
5
Dry mushrooms with bubble hair, twitched and edged。
6
The puffs are softly boiled, they're cold and cut to the end。
7
Onions and ginger cut the end。
8
The dough swelled to twice the original size, with many cellular tissues and large amounts of small bubbles inside, and fermentation was completed。
9
It continues with its hands and excretes the air from it to the size of the original noodles. (The noodles can be covered again with wet cloths to allow them to expand twice)。
10
Precipitate before the bag so as not to release water. • Combining the various types of gravy with salt, 13 fragrances, pepper powder and oil, so as to make it collide。
11
Scratch the noodles, make them into agents, make them corks。
12
Pack in。
13
The right thumb and index finger squeezed the edge of the skin until the mouth closed and the tattoos turned up。
14
The package is set aside for 10-15 minutes, called a wake-up call and then steam. The immersion of the gauze on the steam, and the cold-water boiler (which in fact can also boil down and do not have a significant impact) will allow the buns to be evenly heated to compensate for the lack of fermentation of the lasagna, with the water evaporating for 8-10 minutes。
15
When it's ready, don't rush to open the lid so that it doesn't cork back, wrinkles. When you're five minutes away, you'll see a big bag of veggiesThe mushroom veggie bag Make Tips
1. Do not steam green vegetable buns for more than 15 minutes, as this will significantly affect the texture.
2. Wetting the gauze and laying it on the steamer is to prevent the buns from sticking to it.
3. When placing the raw buns on the cloth, ensure they are spaced apart, as the steamed buns will expand and swell, which can cause them to stick to one another.
4. If you are making a large batch, the buns wrapped first will have already risen while you work, allowing you to skip the 10-15 minute proofing step.
5. When blanching green vegetables, add a few drops of oil and some salt to the water to preserve their nutrients and color; also, be careful not to blanch them for too long.
6. You need to master the degree of dough fermentation. The larger the honeycomb-like air pockets, the more fermented the dough is; be careful not to over-ferment it.