Main ingredients:
Flour: 500g; Chinese cabbage: 200g.
Auxiliary materials:
Oil: appropriate amount; Salt: appropriate amount; Yeast: 5g; Baking soda: appropriate amount; Alkali: appropriate amount.
Flavor: original; Cooking method: steaming; Time-consuming: several hours; Difficulty: ordinary.
Caijuanzi cooking steps
Dissolve the yeast in warm water, pour it into the flour, add water and knead the dough
Knead the dough and let it ferment in a warm place for 2 hours
This is the fermented dough, which is not as sour as the one made with old dough
Dissolve baking soda in water and mix well, add a little dry flour and knead into a smooth dough, then let it ferment again
Wash and chop the Chinese cabbage, add a little salt to remove excess water
Squeeze the excess water out of the Chinese cabbage and set aside
Knead the dough again and roll it out with a rolling pin to make a dough skin
Brush a layer of vegetable oil on the dough skin
Spread the Chinese cabbage evenly on the dough skin
Roll up from one end
Roll into a long strip
Cut into small pieces with a knife
Put water in a pot, and place the Caijuanzi in the pot at intervals
Cover the pot and boil over high heat, then turn to medium-low heat and steam for 20 minutes
