Must eat hot, leek eggs, tofu noodles are soft and tender, and the noodles are also simmering. Our old people love to eat the stuffing buns, go back and do it for your family, you will win everyone's favorite . Simple, casual, and delicious, it is the taste of home.
Noodles (fat noodles): Take dry flour in the noodle basin, and use Angel Yeast to open it with warm water, then pour it into the flour and stir it. Stir in the appropriate amount of cold water and knead it into a soft dough.
Cover the lid xing (xing three sounds), in the winter to place in the sun, or in the warm place for almost 2 hours, the summer dough fermentation process usually takes 1 hour
The dough is 2 times larger than the original one. It is opened in a honeycomb shape. Poke a hole in the surface of the dough with your fingers. If the finger is removed, if the small hole cannot be restored, the dough is good. Add half a spoonful of alkaline noodles, knead the dough repeatedly, and simmer until the noodles, no yeast, continue to burst for half an hour.
Stuffing: leeks and nets to dry
Boil the water on the stove and soften the noodles
Hot pot of cold oil, broken eggs, fried into egg
Put the leeks, tofu, broken noodles, and chopped eggs in a large bowl, add salt, a little spiced powder, MSG seasoning, stir well, and mix the stuffing.
Mix all the ingredients well
The dough is grown into a strip of 3 or 4 cm long.
After flattening, use a rolling pin to form a round dough, which is slightly thicker than the dumpling skin.
Place the filling in the center of the dough
Hold it with the palm of your left hand, press the stuffing with your left thumb, and lift the edge of the dough with your right hand. A pleat and a pleat overlap, pleating at the edges, slowly closing, and a bun is wrapped.
Wake up for a while after wrapping, about 15 minutes or so
The water must be boiled before it can be steamed on the drawer. It takes 15 minutes for the buns to be served. The meat filling time is about 20 minutes.
1, because it is vegetarian stuffing, so the less seasoning the better, our family basically only put two kinds: salt and MSG, Shaanxi locals like to put a little spiced powder. 2, after mixing the stuffing, if it is not immediately packaged, do not prematurely put salt, it will come out. It has better white noodles and can absorb a part of the water. The function of adding the noodles can absorb the moisture in the filling, help the stuffing to hold the group, and the taste of the filling with the noodles is softer and more delicious. 3. The ratio of flour to yeast is 40:1, that is, 200 grams of flour is added to 5 grams of yeast. Put the yeast into a bowl, spread it with warm water, pour it into the flour and mix well. It is best to put it in a warm place and wait for the fermentation.