Small dumplings are a traditional ingredient in our country, this kind of ingredient began in ancient times, is the key ingredient to deal with the mobile version of the famine, small dumplings are made of wheat flour and then add other dishes to mix and become, along with the development trend of the period, small dumplings of taste and appearance is also in the continuous transformation of small dumplings, small dumplings and vegetarian buns of the points, each of which are loved by some people, the cabbage vegetarian buns is a common vegetarian buns, the next discussion on the process of how to do it. The buns are a common vegetarian buns, the following discussion on the cabbage vegetarian buns practice process what is it.

Practice 1

1. Prepare wheat flour and yeast in advance

2. yeast with warm water

3. wheat flour with yeast with warm water, and noodles, kneaded, put into the wash basin, molasses for 45 minutes to 1 hour

4. Scalded with hot water

5. Control the water, chopped

6. fungus soaked and washed and chopped

7. sweet potato vermicelli also soaked and chopped

8. prepared in advance the appropriate shrimp skin

9. raw eggs beaten and scrambled raw egg crumbles

10. put the above raw materials together, put salt, dumpling filling, oil, ginger and garlic minced Mix well

11. Batter hair into the original two times the size of a honeycomb can be

12. Molasses good batter rolled into strips, pulled into small doses

13.

16. wrapped vegetable package wake up ten minutes up and down, cage drawer with water and then put into the vegetable package fire 20 minutes up and down on the good

17. hot vegetable buns on the good

practice two

has not been clear about the water tofu and cabbage put together to eat how, but I think the taste is still very good! I steamed small dumplings filled with cabbage and tofu, and since watery tofu is too watery to fill, I chose frozen tofu, which was just as delicious.

1. Dissolve the yeast in a small amount of warm water, pour it into the wheat flour, and then add a little bit of warm water, live out of the hard and soft batter, cover with a plastic bag, and put it in a warm place to wake up. Unfreeze the frozen tofu and dry it; wash and drain the Chinese cabbage. Chop frozen tofu and cabbage separately. Place cabbage in a sea bowl and toss with a teaspoon of cooking oil.

2. Add the tofu and shrimp, and toss with a pinch of pepper and salt. Batter wake up until two times the size of the batter, press with a finger, has not spring back on the force can be. Divide the batter into seven small portions, flatten, and roll into slightly thicker rounds. Wrap the buns in the filling.

3. Place the dumplings in a drawer lined with drawer cloth, put them on a pan with warm water and let them rise for fifteen minutes. After the bao bao billet is ready, steam it for 20 minutes on low heat. Steam on low heat for 20 minutes.

4. When the time is up, turn off the heat, smother for three minutes and then open the lid to rise.

From the above detailed introduction, it seems that the practice process of cabbage stuffed buns is very simple, this kind of vegetarian buns are often taken, compared to meat buns, vegetarian buns have a stronger safety factor, and there is no greasiness feeling, so eat more vegetarian buns is very can fill up the stomach, have a hobby of personnel can be in the home to make this kind of small dumplings.