Talking about steamed bread and rolled vegetables

Hello, everyone, I am the punk with the first food. Pay attention to A Fei, there are more home cooking for your reference.

Laomo is a kind of traditional pasta with characteristics in Henan, Jiangsu, northern Jiangsu and northern Anhui. It has similarities and differences with pancakes. As a kind of pasta originated in the Central Plains, steamed stuffed bun has a history of more than two thousand years. Steamed bread is made of unfermented flour into soft dough, which is rolled into a circle with a thickness of about 0. 1 cm and a diameter of about 30 cm with a rolling pin. Put in a steamer, steamed buns are more elastic and can be rolled into favorite ingredients to eat.

According to legend, steamed bread tastes flexible, soft and chewy, which can not only suppress hunger, but also strengthen teeth. Eating steamed bread exercises oral muscles and has a good mouth. But if old people and children eat it, they should pay attention to their posture and their teeth, and they can eat it in soup (mutton in soup). Otherwise, it is not conducive to dental health, and children are easy to "show their teeth", which affects tooth development and is not conducive to beauty.

Boiled buns are generally distributed in vegetable markets and community streets, or serve their own communities and restaurants as side dishes. They can often be seen on the streets of Henan. In fact, you can try doing it at home. Simple and convenient operation, it is a good choice for breakfast and rolled vegetables. Here is how to make this special food boiled steamed bread.

Laomo

1. Prepare a small pot, pour in 200 grams of common flour, add 2 grams of salt, pour in boiling water, and stir with chopsticks to make flour wadding. I use full hot noodles, or semi-hot noodles. Steamed buns made of hot noodles are softer than those made of cold water and noodles, and will not be hard when they are cold, so they taste tough.

2. Stir the dough with chopsticks first, and then add 10g vegetable oil. Dough with vegetable oil is not easy to stick to hands. Knead the dough, clean the basin, cover the lid and relax 10 minutes.

Tip: The freshly mixed dough is gluten, which is not conducive to shaping. Will shrink, relax for a few minutes to facilitate operation and consolidation.

3. After the dough is loose, sprinkle some dry flour on the chopping board, take out the dough and knead it on the chopping board for a while. After kneading the dough evenly, cut it into small pieces with the same size, and knead each piece on the chopping board.

4. After rounding, take out a small rolling pin and roll the dough into a round and thin cake, which can be rolled out all at once or branded one by one.

5. After rolling, take out the electric baking pan and use electric heating. When the pot is hot, put the cake on it. When one side of the kang is hot, quickly turn it over and put it on the other side of the kang. This cake is very thin. When the kang was turned over again, a cake was cooked quickly.

6. In this way, several cakes are baked in a short time and can be eaten on a plate. Boiled buns and rolled vegetables were the most common staple foods when I was a child. Rolling a small bean sprout or eating shredded radish really smells like home.

Well, you can eat the soft and sticky steamed bread with your hand. Like a friend, try it quickly!

Pay attention to punk. There are simple and practical home-cooked dishes for your reference every day. See you next time!