People love to say that southerners do not make pasta. Many southerners also love to excuse themselves: "I am a southerner, so I can't do well." Oh, I am a little dissatisfied. Southerners eat less. It may not be the case that the category is not so much, but who is born with it? Interested, the most important thing is to be willing to learn, at most, the speed of learning is different, look at the beauty of the South Americans who will do pasta is not old, right? Therefore, this buns pleats are not good to see, but the buns are delicious and not on the pleats. If you look good, you can say that the buns are delicious. Now the buns are more than eighteen pleats ~ ~ is that the pleats are not standardized, 嘿嘿 ~ ~ As for how the beautiful pleats come out, it is like: there is no road on the ground, and more people will become the road. There are a lot of buns, and there are more hands and pleats. Hey, I hope that the pleats on this face should not grow with the craft. Oh, forget it, don't be poor, or say buns. Shanghai's green vegetable shiitake buns (vegetable taro - Shanghai dialect) are very famous. I remember that the buns from the "Guangming Village" at the entrance of Grandma's house are often lined up with lo mei. In the summer evening, two green vegetables and shiitake mushrooms, a bowl of mung bean porridge, a dish of pickled edamame, and then some peanuts, bean curd, father also added half a salted duck egg, his old man always prepared several porridge. Hey~ How many summers and summers, how much more will you want? Looking at the picture, I suddenly felt that when I took the buns, I didn’t think of putting the porridge on it, cough~ My mother's green vegetables and mushrooms are stuffed with open sea (shrimp, sea rice), so I often add, my mother is also very fond of tossing in the kitchen when she is young, haha. This paragraph is a big golden hook.
Shanghai Qing washed and drowned, the speed is fast, a soft and quickly fished out after cold water
Add a spoonful of white sugar to the shiitake mushroom, and the golden hook is also well prepared in advance (add some yellow wine in the water). The time is not enough. If it is not soft enough, it can be steamed for a few minutes. Green vegetables should not be too finely chopped, squeezed out moisture, not too dry or too wet
It is very important to taste the stuffed buns. First, two tablespoons of sesame oil can be added with two spoonfuls of corn oil that is usually cooked.
After the oil is added, gently mix and mix for ten minutes, then season with salt, and squeeze the sugar. Green cabbage buns, it is refreshing taste, I never like to add too much seasoning, what kind of allspice, pepper, etc.
300 grams of flour, 1/4 spoon of yeast (low level), 1/2 spoon of sugar, about 140ML of water, (depending on the flour situation, in fact, I rarely carefully measure, estimated to come), after a dough, a spoonful Corn oil (or lard) is kneaded into a smooth dough, fermented at room temperature, and then opened to form a honeycomb. Press the dough out of the gas, knead the strip, divide it into several doses, and knead it into a thin round piece with a thin bottom and wrap the filling.
The buns pleats are like this. The left hand palm does not need to move. The index finger keep pushing the buns and push the right hand evenly. Some people are clockwise, some people are counterclockwise, it doesn't matter.
In the summer, the cold water and noodles will be fine. The dough should be slightly harder than winter, and the yeast can be reduced a little. Hair: Water and yeast are necessary. Sugar and oil are added for better hair and smoother white. Do not like shrimp in the filling can not add, the oil must be added, can not add too little, feel the vegetables shun on the line, I have to taste directly. In my mother's words, don't make too much bitter haha. (This bitterness is harder) Don't waste the juice squeezed out by the vegetables. You can use it for soup. Some friends are reluctant to squeeze, it will make the buns stuffed out of water can not be wrapped. The stuffing of the buns must be adjusted to be a bit salty than the white mouth. The sweet buns are the same. The stuffing of the dumplings is too light.