This steamed bread was originally a healthy breakfast for Xiaohongshu.
You don't have to knead the dough, crumple it. You can get a wonton skin with a pinch! Very fast;
The stuffing of vegetables also hit the preference of the low-fat slimming party, especially in spring, which is extremely refreshing;
If the stuffing is chopped a little more and seasoned with salt, the baby can eat it, which is friendly and perfect for families of all ages.
However, I want to say that although everything can be wrapped, it actually tests the skill of collocation.
Like the original, only shredded carrots and vermicelli are added, and the taste and nutrition are relatively simple.
So today, Caicai's vegetable steamed buns have specially prepared three fresh shepherd's purse stuffing, and vitamin C protein is salvaged in one net to ensure that you won't get tired of eating for a week!
Shepherd's purse has the fresh fragrance of spring, tofu and eggs absorb juice, and shrimps are fresh and fragrant.
These samples are mixed together to make stuffing, and the juice is particularly rich. It is also a wonton bag, but it is much wetter than the previous Ninghai soup bag.
According to this formula, shepherd's purse can be replaced with other vegetables in season, such as spinach, which tastes just as good.
There is nothing particular about wrapping, just twist the seal with your hand. This is a simple way for hand-mutilated parties to cover their mouths and smile.
The "cerebellar bag" with soft pockets also has a kind of casual cuteness ~
Take advantage of the weekend Aauto pack more, frozen food can be kept for 1-2 weeks, and a faster breakfast will be available on weekdays!
-Steamed vegetables-
[composition]
Wonton skin 200g carrot 1 dried shepherd's purse/fresh shepherd's purse 100g tofu 1 egg 2 shrimp skins 2g shrimp 8 Jiang Mo 1 teaspoon minced garlic 1 teaspoon salt 2 teaspoons sugar 1 teaspoon white pepper.
1 spoon 1 spoon 15ml
1 teaspoon 1 teaspoon 5ml
[recipe]
1. Soak the dried shepherd's purse half an hour in advance to squeeze out the water.
If you use fresh shepherd's purse, you need to wash the soil, blanch it in boiling water 1 min, then squeeze it out with cold water and chop it up.
2. Dice tofu, carrots and shrimps, and chop ginger and garlic into powder.
3. Break up 2 eggs, add 1 tbsp starch water and a little salt and mix well.
Pour 1 tbsp cooking oil into a non-stick pan, heat it to 40% to 50% heat, pour in egg liquid, stir fry until the bottom solidifies, and take it out for later use.
4. Dry the bottom of the pot, add 1 tsp of cooking oil, heat it to 40% to 50%, and add diced tofu to stir fry.
5. Pour 1 tsp cooking oil into the pot, add minced ginger, garlic and shallots, stir-fry until fragrant, add diced carrots, diced shrimps and chopped shepherd's purse, and stir-fry until raw.
Pour chopped eggs, diced tofu and shrimp skin, add 2 tsps of salt, sugar 1 tsp, white pepper 1 tsp, soy sauce 1 tsp, oyster sauce 1 tsp, stir well, turn off the fire and let cool for later use.
6. Put 1 tablespoon of stuffing on the wonton skin, wrap it tightly and put it in a bamboo cage lined with oil paper.
7. Put the wrapped vegetable package into the steamer of SAIC and steam for 5- 10 minutes until the skin becomes soft.
When waiting for steaming, you can quickly mix a pepper sesame balsamic vinegar juice: 1 tsp balsamic vinegar, 1 tsp soy sauce, a few drops of pepper oil, a little minced garlic and mix well.
Steamed soft cabbage dumplings are satisfied with empty stuttering, but dipping in sauce will make them taste richer and many will swallow them unconsciously ~
When cooking lunch, you can also try to fry it and dip it in the sweet and sour sauce of goo goo meat. It's an appetizer and crispy!