What is a vegetable leaf bun and what kind of vegetable leaves are used in rice buns

Detailed introduction of the practice of shiitake mushroom package Cuisine and efficacy: boutique staple food Anti-aging recipe Hypertension recipe Hyperlipidemia recipe Anti-cancer and anti-cancer recipe.

Taste: salty and umami Process: Ingredients for steamed shiitake mushroom buns: Ingredients: 500 grams of wheat flour, 200 grams of shiitake mushrooms (fresh).

Excipients: 250 grams of rape, 60 grams of oil gluten, 100 grams of fungus (dry), 3 grams of yeast.

Seasoning: 5 grams of salt, 2 grams of monosodium glutamate, 5 grams of sugar, 20 grams of vegetable oil, 15 grams of sesame oilCharacteristics of the mushroom vegetarian package: The mushroom vegetarian package is fragrant and delicious, rich in nutrition.

Teach you how to make a mushroom bun and how to make a mushroom bun to be delicious1Add the flour to yeast, warm water, and form a dough, put it in a covered container, wait for it to rise, and wait until the dough is swollen and fluffy, and then you can make a bun blank.

2.Soak the shiitake mushrooms and fungus, wash and chop them.

3.Wash and chop the oily gluten.

4.Wash the rape, blanch it in boiling water, soak it in cold water, then chop it and squeeze out the water.

5.Put the vegetable oil in the pot, heat it, put in the cut mushrooms, black fungus, oil gluten, sugar, salt, stir-fry until cooked, add rape and monosodium glutamate when the pot is up, mix well, pour sesame oil, and become the stuffing of buns.

Shiitake mushrooms are filled with fungus, rape, oil gluten and vegetable oil, which not only makes the taste delicious, but also has the effects of nourishing, nourishing, nourishing, laxative, and resisting arteriosclerosis, making nutrition more comprehensive and correcting children's picky eating habits.

Tip - Food Restraint:

Fungus (dry): fungus should not be eaten with snails, from the perspective of food medicinal properties, cold snails, when encountering smooth fungus, is not conducive to digestion, so the two should not be eaten together.

People with hemorrhoids should not eat fungus and pheasant together, pheasant is slightly poisonous, and eating the two together is easy to induce hemorrhoids bleeding.

The fungus should not be eaten with wild ducks, which are sweet and cool, and easy to indigestion.

It is to use the large leaves of Chinese cabbage to remove the stems, boil it with boiling water, and after it is soft, you can put it in the hoop like a trap made of meat, egg tofu, etc., and then roll up the vegetable leaves and seal them with egg white. Basket steamed, cut into 4 cm long pieces and put in pots.

It is something wrapped in vegetable leaves, referred to as vegetable leaf wraps.

Ingredients: 5 cabbage leaves, 12 fresh shrimp, 2 conch, 4 scallops, 100 grams of carrots, 3 water chestnuts, 3 shiitake mushrooms, 5 leek leaves, starch, cooking wine, refined salt, and appropriate amount of vegetable oil. Production process:

1 Remove the head, skin, and sausage of 6 fresh shrimps, wash them and chop them. Shell the conch and scallops, wash and chop. Peel the carrots and water chestnuts, wash them and cut them into small pieces.

Wash the mushrooms and cut them into cubes. 2 Put the minced shrimp, minced conch, minced scallops, carrots, water chestnuts and mushrooms into a pot, add an appropriate amount of cooking wine, refined salt and vegetable oil, and stir into a filling. 3 Wash the cabbage leaves, blanch them in a pot of boiling water, remove them, and turn them into a round shape after they have cooled.

Wash the leek leaves, blanch them in a pot of boiling water and remove them. 4 Put the filling on the cabbage leaves, roll it up, wrap it in a pickle bag, smear a little starch on the seal, and tie it tightly with leek leaves. 5 Wash the remaining fresh shrimp, remove the sausage, pour it into the pot, put in the vegetable bag and an appropriate amount of water, cook it over low heat and put it on a plate.

Lettuce leaves, Chinese cabbage, baby Chinese cabbage and green cabbage leaves, which are specialties of the Northeast. Green cabbage leaves are large and the stalks are small, which is most suitable for rice bowls. The Northeast rice bun is to mix mashed potatoes, green onions, coriander, green peppers, and rice together, add egg sauce, peanuts and rice and stir well, spread cabbage leaves on a plate, and roll up the rice on top to eat.

Northeast rice bun method: peel and wash the potatoes and cut them into pieces, add water and put them in the microwave oven to cook, or put them in a pot to steam. Cooked peanuts are chopped on a cutting board, or put in a crisper bag to crush or crush, anyway, just break it.

Lettuce, Chinese cabbage, wash and dry, control the moisture, and cut into thin strips. Cucumber cut into cubes, parsley into small pieces, onion into small cubes.

Pour more oil into the pot, stir-fry the onion over medium heat until fragrant, add minced meat and stir-fry until golden brown until it is golden brown and set aside.

Beat four eggs into the bowl and beat them, because the eggs absorb oil, put a little more oil than the usual stir-fry in the pot, heat it over medium-low heat, pour in the egg liquid, and then use chopsticks to stir constantly, the faster the stirring, the smaller the scrambled egg particles.

After the eggs are fried to solid, turn to low heat and add two tablespoons of soybean paste, the previously fried minced meat, a spoonful of cooking wine, half a spoon of oyster sauce, add an appropriate amount of salt according to your taste, and then add half a small bowl of water to boil over high heat. Remove the potatoes, discard the excess water, and grind the mashed potatoes with a spoon. Mix the freshly cooked rice with the ingredients to your taste and wrap it in lettuce.

Lettuce can be used.

Ingredients: 350g beef tenderloin, 20g onion, 500g lettuce, 260g cucumber, 50g garlic, 80g rice, olive oil, salt, ginger powder, oyster sauce, soy sauce, sugar, rice wine, sesame oil, corn starch, tomato paste, Korean hot sauce, soybean paste.

Steps: 1. Cut the beef tenderloin into small thin strips horizontally.

2. Finely slice the onion.

3. Add shredded onion to beef, add rice wine, oyster sauce, soy sauce, salt, sugar, ginger powder, corn starch, sesame oil, tomato sauce and mix well, put it in the refrigerator to marinate to taste.

4. Wash the lettuce.

5. Heat the pan, put an appropriate amount of olive oil, fry the marinated beef, change color and cook, don't fry too old.

6. Prepare Korean hot sauce and bean sauce on the plate.

7. Slice the garlic, cut the cucumber into strips, and prepare the rice.

8. Take a vegetable leaf, scoop a spoonful of rice and lay it out, add two pieces of beef, spicy sauce, bean paste, and two garlic slices, wrap it and eat.

with lettuce. Ingredients: 1 bowl of rice, 1 potato.

Accessories: appropriate amount of coriander, 1 bowl of bean paste, half a green onion, 1 egg, 1 green pepper.

The practice of Northeast rice buns.

1. Serve a bowl of bean paste.

2. Put the eggs in the pan and fry them, and set aside.

3. Cut the green pepper into small cubes, I served it on a plate, but the actual cut is very small and the amount is very small.

4. Put the bottom oil in the pot and stir-fry the chopped green onion until fragrant.

5. Add green peppers and stir-fry.

6. Pour in the bean paste and stir-fry.

7. Pour in the scrambled eggs.

8. Stir-fry until the sauce is mixed evenly with vegetables and oil, add monosodium glutamate, and set aside.

9. Take out the steamed potatoes and press them into a puree while they are hot.

10. Heat the overnight rice slightly and put it in a bowl.

11. Pour the mashed potatoes into the rice bowl.

12. Add the chopped coriander.

13. Add the chopped green onions.

14. Pour in the fried egg sauce.

15. Add monosodium glutamate, improve freshness, and mix evenly.

16. Take a large bowl and put in a leaf of lettuce.

17. Put in the bibimbap and enjoy.

Coriander ingredients.

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100g of rice

Seasoning parsley. The preparation of the appropriate amount of cabbage and rice.

1.Wash the parsley and green onions and set aside.

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2.1 cabbage leaf, washed.

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3.Spread the cabbage leaves on a plate, chop the coriander and green onions, place them on top of the leaves according to your taste, and add a little egg sauce.

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4.Spread the rice flat on top of the leaves.

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5.Mix the rice, vegetables, and sauce well, wrap it in leaves, and pick it up and eat.

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There are those with lettuce leaves and those with Chinese cabbage leaves!

Rice is generally served with lotus leaves.

Hello, the rice is made of leaves.

Chinese cabbage bar! Chinese cabbage with large leaves.

<>We call cabbage kohlrabi.

Hot kohlrabi, our common home-cooked dish.

Cabbage. Cabbage), the scientific name is Brussels sprouts, Brussels sprouts (brassicaoleracea

l.) is a plant of the Brassica genus, Brassica, and is a cabbage (brassicaoleracea

l.) variant. It is also known as cabbage, cabbage, pimple white, cabbage, cabbage, cabbage, lotus white, etc.

Two-year-old herb, powdered. Short and stout annual stems fleshy, unbranched, green or grayish-green. The basal leaves are numerous, thick, and wrapped in layers into globules, oblate spherical, 10-30 cm or more in diameter.

Cabbage. Cabbage), the scientific name is Brussels sprouts, Brussels sprouts (brassicaoleracea

l.) is a plant of the Brassica genus, Brassica, and is a cabbage (brassicaoleracea

l.) variant. It is also known as cabbage, cabbage, pimple white, cabbage, cabbage, cabbage, lotus white, etc.

Two-year-old herb, powdered. Short and stout annual stems fleshy, unbranched, green or grayish-green. basal leaves numerous, thick, layer by layer into globular, oblate-spherical, 10-30 cm in diameter or larger, milky white or pale green; Originating from the Mediterranean coast, it began to be introduced to China in the 16th century.

Cabbage has the characteristics of cold resistance, disease resistance, strong adaptability, easy storage and transportation, high yield and good quality, and is widely cultivated in various parts of China, and is one of the main vegetables in spring, summer and autumn in Northeast China, Northwest China, North China and other regions. It is made up of about 90% water and is rich in vitamin C, ranking third among the best foods recommended by the World Health Organization. Cabbage.

It is commonly known as cabbage, and it is called pimple white in Beijing. Cabbage and green cabbage and pimple white are three kinds of dishes, pimple white tastes a little spicy, green cabbage looks like pimple white, but it doesn't taste spicy, cabbage is flatter than the other two from the side, and the other two are drummer than cabbage from which angle. All.

Cabbage is cabbage, round, some green, green is more delicious, and some are whitish.

Material. 1. 500 grams of ordinary flour, an appropriate amount of milk powder, 3 grams of dry yeast, 2. 250 grams of leeks, 3 eggs (soil), 3 fragrant ru, 50 grams of vermicelli, and an appropriate amount of shrimp skin.

3. Appropriate amount of vegetable oil, appropriate amount of salt, appropriate amount of monosodium glutamate and pepper.

Method. 1. And dough: flour and milk powder are put into a basin, and the dry yeast is dissolved in warm water (about 150ml).

Slowly pour the solution into the basin, stirring as you pour. Add an appropriate amount of warm water until it can be kneaded into a ball (this needs to be mastered by yourself, do it a few more times to know). Rub until the face is light, the basin is light, and the hand light is (often said to be three lights).

Cover with plastic wrap and leave to ferment in a warm place.

2. Adjust the filling: wash and drain the leeks and chop them; Shiitake mushroom vermicelli is chopped after being made with water; Eggs are whisked into a mixture. Put the wok on the stove, put the oil, put a little more, the oil temperature is not too high, pour in the egg mixture and stir-fry.

After cooling, add leeks, fragrant ruzu, vermicelli, and shrimp skin. No more oil. Add MSG and pepper and stir.

Don't put salt first, salt is easy to juice if you put it early. Put salt before packing.

3. Raise the dough to twice the size, knead it a few times and exhaust it. Divide into about 10 small doses. Roll out the round (thin on the sides and thick in the middle) and wrap the filling.

4. After wrapping, let it ferment for about 5 minutes, and turn off the heat after steaming for about 20 minutes. Let stand for 3 to 5 minutes to remove the lid. The white chubby bun is ready.