Zijuan or vegetable python
Overview
Since I am from Henan, I never knew that people in Shaanxi call this snack Zijuan. I have eaten it with my parents and elders since I was a child and called it Caimang. After I followed my male partner, I learned that it is called Zijuan in Shaanxi. It is considered that men like to eat it. There is no one sold outside, so I made my own food and clothing, Zijuan and Caimang. I couldn’t tell the difference. Different regions have different names, but this thing is really delicious.
Tags
Ingredients
Steps
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Kneading noodles. Friends who don’t know how to make noodles can check out the oily noodles I posted before. There are detailed instructions.
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Mix the stuffing, chop the leeks, and splash them with hot oil, so that the moisture in the leeks will be locked in, and the stuffing will not turn into soupy water. Cut the tofu into small cubes and stir-fry (no need to put oil in the pot). Stir-fry the tofu to remove the water and set aside.
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Beat the eggs, add some salt when beating, add a small amount of oil to the pot, pour the beaten egg liquid into the pan and stir-fry for about 2 minutes, then chop the eggs. Soak the vermicelli in cold water until soft, then cut into small sections, about 1CM. Mix leeks, tofu, eggs, and vermicelli together, add two teaspoons of salt, one teaspoon of chicken essence, and half a teaspoon of five-spice powder and stir evenly.
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Knead the risen dough into long strips, cut it into small sections, and roll it into a pancake. When rolling out, it must be very thin. Spread the accompanying filling on the pancake, roll it up, and pinch both ends so that the filling will not spill out easily.
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Pour water into the steamer and place the steaming plate (I really don’t know what the one with many holes is called), and put a layer of thick gauze on top so that it will not stick to the plate during steaming. Place the rolled vegetable python on the gauze, turn on the heat, and steam for about 15-20 minutes.
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Cut the steamed vegetable python into small pieces, as shown in the picture.
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Dipping ingredients: Pour minced garlic with hot oil (a little less oil, because you need to add spicy oil later), vinegar, light soy sauce in a 1:1 ratio, an appropriate amount of spicy oil, and a little sesame oil.
