Composition:

Celery150g

Auricularia auricula10g

Three eggs

Vegetable oil 30g

5 grams of salt

5 grams of sugar

250g flour

2 grams of salt

Yeast 2.5g

Water125g

Recipe practice:

1. Auricularia auricula is soaked in cold water first, and then blanched.

2. Take out the fungus and cut it into pieces.

3. Remove the leaves of celery and blanch in boiling water with a little oil and salt for about one minute.

4. Celery is also sliced.

5. Beat the eggs in a bowl, put oil in the pot, and when the oil is hot, pour in the eggs and stir fry.

6. Pour the eggs into a container and add celery and fungus.

7. Then add salt and sugar. If you like moisturizing, you can add a little vegetable oil and mix well.

8. Knead the dough material into dough, then ferment it to twice the size, and then take it out and knead it.

9. Divide the dough into eight parts

10. Roll the small dose into a flat circle.

1 1. Filling (This willow filling method can better fill the stuffing, so there are many fillings. )

12. Fold from one side

13. Fold and move to the center, similar to the trick of Bao Jiaozi.

14. Its packing method

15. Then put it on a steamer with corn leaves and wake it for about 30 minutes. Steam over medium heat for about 12 minutes. Turn off the fire for three minutes and then open the lid.

16. The stuffing is very full

How to watch this dish with a mobile phone?

Recipe tip:

1, the dough must be fermented to twice the size. After wrapping, wake up for a while and steam until soft. If you ferment it once, you can wrap it first, sober up and steam it.

2. The steaming time is about 12 minutes. After a long time, celery will turn yellow and taste bad.