Eat this dish quickly after autumn, low-fat nutrition can clear the intestines, and the filling is wrapped in layers, which is more fragrant than steamed buns

Today, I will use celery to share a delicacy, wrapped in celery layers to make the filling, the taste is rich, and there is a slight graininess when eaten, and the more you chew, the more fragrant it is. This is a noodle recipe, no need to make noodles, the method is simple, and it tastes more fragrant than steamed buns. Celery goes well with carrots, vermicelli, eggs, etc. These are nutritious ingredients, used to make stuffing with celery, nutritious, low in fat, and friends who lose weight are not afraid to eat, and they are not afraid of getting fat after eating.

【Required Documents】

400 g flour, 200 ml of warm water, 2 g of salt, a handful of celery stalks, a handful of vermicelli, 3 eggs, a carrot, minced green onion and ginger, an appropriate amount of pepper, an appropriate amount of light soy sauce, an appropriate amount of salt, an appropriate amount of cooking oil.

【Steps】

Put 1.400 grams into a basin, add 2 grams of salt, then mix with 200 ml of warm water, stir while pouring, stir into a dough flocculent, knead it into a dough, cover with a lid, and let the dough rise for 20 minutes.

2. Boil the water, add an appropriate amount of salt and cooking oil to the water, put the washed celery stalks into the pot, blanch for about 1 minute, and take them out to cool when the time is up.

3. Add another handful of vermicelli, turn off the heat and soak for 5 minutes. Then take it out and set aside.

4. Chop the celery stalks into finely chopped pieces; The carrots are first sliced, then stripped, and finally diced; Take out the vermicelli and cut it into small pieces for later use; Knock 3 eggs into a bowl and stir together, heat the oil, add the egg liquid when the oil is hot, and slide it for later use. These ingredients are placed in a pot.

5. Add salt, light soy sauce, pepper, a handful of minced green onion and ginger, and an appropriate amount of cooking oil, stir well, and the filling is ready.

6. Do not knead the awakened dough, just knead it into long strips and divide it into equal size dough mixtures. Tidy up a little and press flattening.

7. Take a portion of the dough, roll out a rectangular dough sheet with a rolling pin, then add the filling and spread it out.

8. Then fold it up from one end, then press it slightly flattened, pull out the two ends and stretch them a little longer.

9. Roll it up from one end again, brush the edges with some water, and glue it together again. Slightly flattened, a green billet is ready. Don't make it too big, or you'll make it too big.

10. Put it in the pot when everything is ready. Turn on the heat, boil the water and steam for 15 minutes. The whole process was on fire.

11. Take it out of the pot and let it cool in the steamer for a while.

Tips:

1. Don't add too much seasoning, so as to ensure the freshness of the ingredients.

2. Celery is fine with only stalks, and if you use celery, you should chop it a little.