Ingredients: 200 grams of leek, 500 grams of flour, appropriate amount of sugar, 5 grams of yeast, ghee 10 gram, and 250 grams of leek juice with flour.
Wash leek and cut into small dices. Leek can be squeezed directly into juice without scalding. Pour the leek tintin into the juicer, add appropriate amount of water, and beat it into vegetable juice. You can add a little edible alkali, stir well and pour the vegetable juice into the flour. Then add sugar, yeast and ghee.
Stir well to form dough. You can observe how much leek juice is added, and it is best to add juice several times, so that you can better grasp the hardness of the dough. Make smooth dough by hand, because each kind of flour has different water absorption. The leek juice added is different. Adding ghee can make steamed bread softer, and sugar can shorten fermentation time.
The kneaded dough does not need to be proofed, and it is directly rolled into rectangular sheets. Sprinkle a little more flour on the dough, spread it evenly by hand, then roll it tightly from one end and roll it into strips. You can roll it thinner, so that the steamed bread will become very big after fermentation, so don't roll it too thick, you can rub it longer and thinner. Cut into rectangular buns, put them in a pot for fermentation, and cover them, which is about twice the size. Usually it can be fermented in about two hours. Take the fermented steamed bread away directly, add cold water to the steamer, boil it with high fire, add steamed bread 15 minutes, then turn off the fire and stew for another two minutes before taking it out.
2. Exercise 2
Ingredients: 200 grams of minced meat, 200 grams of leek, a bowl of flour, a small piece of ginger, appropriate amount of salt, appropriate amount of soy sauce and appropriate amount of monosodium glutamate.
Wash leeks with clear water and control the water for later use. Put the flour into a basin, add some water and a little salt, and knead it into a smooth dough for ten minutes. Add chopped Jiang Mo, salt, soy sauce and monosodium glutamate into minced meat and marinate for five minutes. Roll the baked dough into thin skin. Brush the dough with oil. Cut the dried leek into sections and mix well with minced meat, and code evenly on the dough. Fold the steamed food in half. Boil the water in the steamer, shovel the steamed bread on the steamer with a kitchen knife, cover it and steam for ten minutes. After steaming, turn off the fire and let it cool. Cut into pieces and serve.
3. Exercise 3
Ingredients: 200 grams of flour, 2 grams of dry yeast, leeks, eggs, salt.
Melt 200 grams of flour and 2 grams of dry yeast with warm water, pour the melted yeast water into noodles and knead into dough. Cover the bowl with dough and let it stand at 30 degrees for about two hours. Wash the leek, control the moisture, add oil to the pot, heat it, scramble the eggs, mix the leek and eggs well, and add a little salt.
When the dough rises to 2-3 times its original size, it means that the dough is ready. Take out the dough and continue kneading. Knead the dough into long strips and draw it into equal parts. Roll the dough into thin slices, wrap it in stuffing, fold it along the edge with your fingers and knead it together. Steam for ten minutes and you can eat it.