Vegetable nest head
Whole grains can become tasty and nutritious~
The practice of vegetable nest head
Step 1
Add boiling water to cornmeal and mix into batter. Cool the mixed cornmeal flakes until warm and not hot.
Step 2
Add 1 tablespoon of salt to a pot of boiling water and pour in a little cooking oil. Blanch the cleaned rapeseed for about 1 minute, remove the cold water.
Step 3
Chop the blanched rapeseed, and dry the water and set aside.
Step 4
Add the yeast powder to warm water and stir until the yeast is completely melted.
Step 5
Add chopped carrots and rapeseed to the cooled cornmeal. After mixing well, add 1 tablespoon of baking soda.
Step 6
Add the melted yeast water and mix well, then add the white noodles. Stir until the flour is completely integrated with the other ingredients.
Step 7
Knead into a firmer dough and let it rise in a warm place for 1 hour.
Step 8
The fermented dough is thoroughly kneaded and vented. Cut the kneaded dough into small portions of evenly sized dough.
Step 9
Knead each dough into a circle and put it in the palm of your hand to form a nest.
Step 10
The finished nest head embryo is fermented twice for about 20 minutes. The volume of fermented embryos becomes significantly larger. Boil the water in the steamer and put it into the fermented nest to generate embryos. Cover the pot well. SAIC is timing for 15 minutes. Turn off the heat and simmer for 5 minutes before turning on the pot.
Step 11
✅ Done ✅
Cooking skills of vegetable nest heads
The choice of greens can be rapeseed, spinach, and bok choy. Adding baking soda is to keep the greens green in color. The dough should be kneaded harder, and the shape of the nest head should be steamed to look good. The flour can be adjusted appropriately according to the softness and hardness of the dough.