But if you ask whether all northerners like to eat steamed buns, I can't answer this question because the northern region is too vast. For example, the Shaanxi people I know make a living from noodles.
Rougamo;?Rou?Jia?Mo,?Chinese?hamburger
It is not difficult to make steamed stuffed buns with vegetables. The principle of making steamed bread is to spread the prepared vegetable stuffing between two steamed buns, seal the edges, and then bake it on a baking tray. Now take one of my favorite fillings as an example.
I. List of materials
Flour 1 kg, leek 1 kg, 6 eggs, dried shrimps, dried sweet potato vermicelli, garlic, salt, monosodium glutamate, soy sauce, sesame oil and peanut oil.
Second, the production method is as follows:
Step 1: Mix the dough. First, beat three eggs into the flour and add water while stirring until the dough surface is smooth and does not stick to the basin. Cover the pot and let the dough ferment for half an hour.
Step 2: Prepare vegetable stuffing. Soak dried sweet potato vermicelli in boiling water, wash and chop leek, add salt to three eggs, beat into egg liquid, boil oil in a pot, pour in eggs after the oil temperature rises, and fry until ready for use.
Step 3: Mix the stuffing, put the prepared sweet potato vermicelli, chopped eggs and chopped leeks into a pot, add salt, monosodium glutamate, shrimp skin, soy sauce and sesame oil, and stir well.
Step 4: Sprinkle some flour on the chopping board, take out the dough, knead it into strips, cut it into agents with the same size, and roll it into round dough. Spread the filling evenly on the dough and cover it with a layer of skin. Just roll up the edge and press it tightly to prevent it from opening.
Step 5: Heat the seeds on the fire, put them into the steamed buns served, and scald them until they are cooked on both sides.
Cut the cooked steamed bread and serve it on the table.
It's easier said than done, but we should pay attention to the following points:
1. If there is no tobacco at home, you can use a pan instead.
2. Make stuffing immediately after mixing, or pickles will flow out.
3. Pay attention to the uniform thickness when rolling the dough. If you are not an expert, it is recommended to be a little thicker. If it is broken, all previous efforts will be in vain.
Hello, I'm a country chef, and I'm glad to answer this question. Caimo is a special pasta in my hometown of Henan, which is eaten most in summer. Because all kinds of seasonal vegetables are on the market in summer, there is a lot of choice and the dishes are very fresh. People use flour and vegetables to make steamed vegetables, and then pound some garlic juice and dip it in, which can be used as both staple food and vegetable. It's the best of both worlds.
Cai mo de Cai
I come from a small town in central Henan province. Almost every family in our local people can make steamed buns. Whether it's a breakfast shop or a small restaurant, there will be steamed buns that are made and sold now. The production of vegetable steamed bread is very simple. As long as we can make steamed buns, making steamed buns is a compulsory course for our local housewives. A clever housewife will choose the dishes that her family likes to eat to make steamed buns. There are many kinds of dishes to choose from. Amaranth, which just came out in summer, is called corn dish locally, as well as confused vegetables, mung bean sprouts, tender pumpkin shreds, spinach, leeks and sweet potato leaves, all of which are very good choices. Wash these vegetables, dry and control the water, put them into two cooked steamed buns, then cover them together, press the edges and fry them into steamed buns.
Classification of vegetable steamed bread
Dish steamed buns are divided into deluxe edition and standard edition. The deluxe edition is seasoned with shrimp skin and eggs, while the standard edition only uses original seasonal vegetables and should be dipped in garlic juice. According to the custom of our hometown, I prefer the standard version of steamed buns, because it can taste the original vegetables. Today, the country chef will share with you the practice of steaming vegetables that our family often cooks.
Production process of vegetable steamed bread
Ingredients: flour 250g, water 120g, amaranth 500g, salt 6 petals, monosodium glutamate, soy sauce and sesame oil, cool and cook.
Production process:
Step 1. Weigh 250g flour with a kitchen scale, add clear water (cold water in summer, warm water below 40 degrees in autumn and winter) in stages, make smooth dough, cover it with plastic wrap, and wake it for 20 minutes. Remove the old roots of amaranth, wash them, control the moisture, and cut them into sections with a knife for later use. Peel garlic and control water.
Step two. Put the dough on the chopping board, divide the dough into uniform doses, sprinkle a little dry flour, roll it into two round cakes with uniform thickness, spread amaranth on one cake, spread it evenly and thickly (amaranth will collapse and become thinner when heated), spread the other cake on amaranth, and flatten the periphery to make the two cakes into cakes with amaranth in the middle.
Step three. Put the axe on the fire. When the axe is hot, put it on and bake it. Turn with your left hand and turn with a shovel in your right hand. When the bulging axe collapses, you can pick out the cakes on both sides to cool. Cut them into four pieces with a knife.
Step four. Put garlic in a garlic mortar, add appropriate amount of salt and monosodium glutamate according to personal taste, mash garlic, then add appropriate amount of cold water, soy sauce, balsamic vinegar and sesame oil, and mix well to serve.
Summary of cooking skills of vegetable steamed buns
1. The dishes in the steamed stuffed bun can be prepared according to personal preference, just washed and dried, such as spinach, mung bean sprouts, sweet potato leaves, crispy shredded watermelon with lettuce and so on. Or mixed together.
2. The dough is slightly softer than jiaozi noodles. Don't roll the dough too thin, it will break easily.
If there is no smoke at home, you can use a pan or an electric baking pan. Pay attention to observation, don't be too long.
4. Garlic juice can be prepared according to personal taste.
5. If you like the deluxe edition, you can mix eggs or shrimps in the dish, add a little salt and mix well.
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The north is a wide area, and my answer can only represent our local area. We locals like steamed vegetables very much, and we are good at cooking steamed vegetables, and the steamed vegetables are delicious. If you can't make steamed buns, learn from the local chef. If you learn, you can also become a pastry chef!
Brother Yi's "Xinmi Food Impression"-
Delicious food flips on the hammer.
Tobacco in the old city is iron groceries, shaped like a turtle's back, with three pillars, which means "ao" This is handed down from ancient times. There are stones, copper, and cast iron is the best. Although there are practical and well-controlled cookers with electric cupboards, the city people still have a soft spot for iron smoke, and they are still worried about selling a home in the ancient rural venue.
The food performed by Tiezi's Secret Person is the first choice, and the "XX Steamed Bun Village" in the street alley all says its own traditional tunnel. When the guests entered the store, the hammer in the store had been propped up and the flames were boiling. Two or three skilled women sat together. The noodle ironing agent was instantly rolled into a round thin mask under the clever woman's small rolling pin and quickly covered the hammer surface. Another person holds a bamboo hammer and rotates it to make it heated evenly. Turn it over three or five times quickly, pick the flowers on both sides and send them to the guests while they are hot. There are also exquisite dishes, fried vermicelli with red bean curd, cold Schizonepeta, mashed garlic eggplant (the best fire), shredded pork in Beijing sauce, and cumin mutton. Mo Wen price, enjoy it, the store doesn't charge money or take buns.
Making steamed buns is different in Xinmi. Boiling steamed stuffed buns is to roll all kinds of vegetables (amaranth, leek, fragrant spinach, Schizonepeta tenuifolia, fennel with special flavor, leafy vegetables, seedling vegetables and wild vegetables with special colors) into a round thin mask, wash and dry it, pat it flat on the mask, cover it with the mask, and press the edges evenly. Garlic juice is really good to mix, red pepper is optional, and the taste is different. Noodles, vegetables, garlic and pepper are delicious and refreshing. The vegetables used to bake steamed stuffed buns with rice kernels are pickled without salt and five flavors, and there is no moisture when baking. When they are eaten, they do not lose their authenticity and have no characteristics.
Add the batter, pickled chopped green onion and vegetables to the eggs, and stir until chopsticks are hung. Wipe the oil lightly with a hot hammer. The batter is spread evenly and the steam turns less and less. Repeatedly for two or three times, the fragrant flowers on both sides are tender, which loses the gluten of Shandong pancakes, but the soft fragrance has its own taste. There are many kinds of cakes in steamed buns. Spread an egg in a peach and mix it with cucumber vermicelli, which is a "new" three-silk mixture. The flaked eggplant is soft and crumbly, the whole green and red fresh pepper tiger skin is gorgeous, and the chopsticks are torn into strips of garlic juice, which is absolutely delicious.
What the iron hammer turns over is delicious food, which is also the experience of the secret man who pays equal attention to persistence and innovation in delicious food. Pursuing food in the homes of ordinary people, accepting the collision and exchange of tolerance and integration between the changes of the four seasons, without losing the ingenuity of gourmet people.
Henan is the main place to eat steamed stuffed buns, and neighboring provinces also eat them. However, not all places in the north eat it.
My parents are from Henan, and I was born and raised in Shanxi, and I joined the army. Growing up, I never lacked food or steamed bread. My mother is an expert at cooking steamed buns, from mixing noodles, rolling pancakes to making stuffing in one go. Spread the rolled pancake out for serving, cover it with a pancake, compact it by hand, and heat the steamed bread. Mother holds the curtain for putting steamed buns, and buckles it on the steamed buns with her backhand, firmly and surely. This skill was not formed in a day. When the steamed vegetables are placed on the axe, the flattened bamboo strips (called "square batch" by mother) are stirred to rotate in parallel, so that the steamed vegetables are heated evenly, and then turned over and branded on the other side, and the two sides are cooked evenly. Mom doesn't need to brush oil to bake steamed bread. We all like to eat healthy food. Sometimes you can order similar cakes in restaurants, called food boxes, which use too much oil. I personally don't like it.
I learned to cook when I was 8 years old, and I learned to make steamed buns. Vegetable steamed bread is rich in raw materials, healthy and nutritious. I cook it for my friends around me, and they like it very much.
My husband is a native. He had never seen a dish of steamed bread before he got married. After he got married, he ate my steamed stuffed bun and fell in love with it at once. Every time I cook, he is the main force to eat.
The steamed stuffed bun can be salty or light, and the taste depends entirely on personal hobbies. It is also a kind of food that respects the choice of consumers.
The specific method of steaming steamed buns: 1. Mix the dough to make the earlobe soft and hard.
2. All kinds of vegetables will do. Take leek as an example: wash leek, air dry and chop it, add scrambled eggs and shredded vermicelli, add cooked oil and stir, add salt, thirteen spices and a raw egg and stir well.
3. Divide the awake noodles into small portions, roll them into pancakes, spread stuffing on a pancake, and then cover the edges and compact them (you can also turn the bowl to cut off the edges of the pancakes).
4. Just bake the cooked steamed bread on the griddle (or the electric baking pan).
I'm glad to answer your question.
Do northerners eat steamed vegetables? How to cook steamed vegetables?
1. First of all, not all northerners eat steamed buns. As a native of Henan, the staple food is generally steamed bread, not steamed buns. Two meals in the morning, noon and evening may be steamed buns, and noodles are usually eaten at noon.
2. If you cook steamed buns, you need leeks, eggs, dried shrimps and flour.
Mix the dough first, knead the dough harder than the dumpling skin, break the eggs and fry them, chop the leeks and mix them with the eggs and shrimps, add salt, thirteen spices and chicken essence.
Spread the stuffing evenly on the pancake, roll it up and steam it in the pot for 15 minutes, and this delicious dish steamed buns is ready.
The second method is the same as the first one, except that the face is paralyzed into a pancake, then a pancake is wrapped with stuffing, squeezed tightly, oiled, and fried on both sides until golden.
I hope my answer can solve your needs.