Hot bread
Chinese cabbage quarter tree | Carrot Half root |
Red onion Half | Soaked Shiitake Mushrooms a handful |
Soaked fungus a handful | Scallions A handful |
cilantro A handful | Dried shrimp skin a handful |
Peanut oil Two tablespoons | Doubanjiang One scoop |
flour Appropriate amount | Boiling water Appropriate amount |
Light soy sauce 3 spoons | Salt One teaspoon |
Ginger puree One spoonful | Sesame oil 1 tsp |
Step 1
Pour half of the flour into boiling water and mix it into a flocculent form. Mix the other half with room temperature water. Knead it into a ball and set it aside to rise before preparing vegetables.Step 2
Cut the cabbage into small dices, sprinkle salt evenly, and let it sit until the leaves soften slightly.Step 3
Cut carrots, coriander, green onions, red onions, and fungus into small cubes, add ginger paste, and set asideStep 4
Soak the mushrooms, squeeze out the water, cut into cubes, stir-fry in hot oil until fragrant and set aside.Step 5
Squeeze the water out of the cabbage leaves a little. It doesn't matter if the cabbage leaves are dry and cannot be squeezed out. Let the leaves be softer and the wrapping process will be easier. Mix all the vegetables and seasonings together, add a handful of chopped dried shrimps for freshness ~ You can add meat, but I don’t like it, so it’s all vegetarianStep 6
After the noodles are ready, roll them into long pieces, cut the dough, roll out the dough, and make the buns~Step 7
Pour cold water into the pot, steam it for 15 minutes, simmer for two minutes, and it's ready to eatStep 8
Full of vegetables, the fillings are sweet and juicy, and the dough is soft and chewy ~ it’s also great as a baby food supplement Cooking tips for hot bread