Actually, I'm a northerner, so pasta is also a special food for us northerners. Generally speaking, we make big steamed buns every few days. But now it is also sold outside, but it is not as delicious as making buns at home every time, so the custom of making buns at home has continued until now. This kind of steamed stuffed bun is characterized by thin skin and many fillings. Even if you don't have to bite open, you can see the stuffing inside through this layer of skin, which makes people have an appetite. In fact, its skin is thin, and we can wrap a big steamed stuffed bun with just a little flour. It can also be made into full hot noodles, which is more malleable and can be stuffed with more stuffing.
If you want to learn this kind of steamed stuffed bun, just watch these steps with me. Just learn the key points. 300 grams of flour and 2 grams of edible salt can be mixed. Prepare another 200 grams of boiling water, pour it into the noodles and stir until it is flocculent. Then add 20 grams of olive oil and stir well. We should remember to smooth the dough so that it will have better strength.
After we make up, we can cover the dough with plastic wrap and wait for 20 minutes. At this time, the seaweed can be washed clean and soaked in cold water. At this time, it can be softened with boiling water. Eggs were also broken. Spread out in the same direction with chopsticks. When these fans are soft, you can control the moisture in them and cut them into pieces. Remember to chop a few knives when the seaweed is dry and fry the eggs into broken eggs. But be careful when frying, don't use fire, or they will be cooked easily.
Carrots are also twisted into filaments, put a small amount of edible salt and kill them with salt. In fact, in addition to the water flowing out of the shredded carrot, there is still some water, so remember to squeeze it by hand. Put the processed materials into a container, add minced onion and ginger, and then add 30 grams of olive oil. There are also peppers, usually a spoonful is enough. Just add a spoonful of salt. Stir in the same direction with chopsticks. Just mix them well. Sprinkle a thin layer on the chopping block. When we used to wake up with this face, we could knead it into a smooth face.
Remember to knead this dough into long strips. Cut into about ten small doses according to the same size. Remember to collect the medicine from the outside to the inside after cutting. You can knead the surface of this medicine into a smooth dough. You can roll them into round skins with smooth surface and similar thickness with a rolling pin. Now you can put the stuffing into the dough. Put as much stuffing as possible. Wrap it like a steamed stuffed bun, and keep your mouth shut.
When we wrap them, we don't have to put them aside to wake them up. We can steam them in a steamer. When it's ready, you can keep them waiting in the pot for fifteen minutes. Turn off the fire and let them stew in the pot for about two minutes before opening the lid. So this time is what we see the finished product. But when we steam, remember to put a steaming cloth under the steamed bread. Our hometown generally has the kind of steamed cloth made by ourselves, which is also very convenient. If you put it directly on the steamer, it is easy to stick to the skin, which you should remember.