How to steam Chinese-style pasta in a North African tagine—buckwheat noodles, shepherd’s purse and bean dregs buns

Overview

This tagine pot is also transliterated, and it is also called tagine pot or tagine pot. It comes from Morocco in North America. What’s special about it is that it uses a tall, pointed hat-like lid. It uses no or less water and can be cooked in a shorter time than ordinary pots. It uses the hat-like heat circulation to cook cooked food quickly. It’s really good! This is an idea only found in Morocco where water resources are extremely precious. Of course, now everyone is talking about environmental protection and energy saving. This kind of pot looks cool and can be used to cook dishes from all over the world. It is also easy to make vegetables, rice, noodles, stews, etc. You just need to put watery ingredients at the bottom, cook until the gas is released, then cook until the tip is hot, turn off the heat and simmer for a while. Basically, all vegetables can be cooked, with original flavor, no oil and smoke, which is quite time-saving and energy-saving~ But I always feel that for a pasta lover who was born in the north, if I don’t use it to make pasta, I always feel that something is missing~ I feel like I am really at a loss. It turns out to be great for steaming pasta! Although I bought this pot at the time and used it, I thought it was not necessary and was just a collection for pot lovers. But now it seems that this fast and labor-saving pot can really be developed and utilized! ~

Tags

• vegetarian
• buckwheat flour
• dried tofu
• gluten flour
• okara stir-fried with seaweed
• pickles
• shepherd's purse
• sichuan pepper oil
• soaked fungus
• sugar
• yeast powder
• pepper
• salt
• soy sauce
• water

Ingredients

Steps

1. 1 Chop the vegetables separately and mix them well, then mix the seasonings into the stuffing;

   

2. 2 Mix gluten flour and buckwheat flour, add yeast powder with 120ml water, and mix into small pieces;

   

3. 3 Then combine the dough pieces into a ball, cover and leave for 1 hour, then refrigerate overnight. It can also be fermented directly in a warm place.

   

4. 4 The next day, take it out to warm up and ferment until it is more than 1.5 times in size and has large holes inside.

   

5. 5 Knead the dough into strips, cut into pieces and roll into dough, then fill it with fillings; let it rest for about 20 minutes;

   

6. 6 Place a soaked wet cloth into the tagine;

   

7. 7 Then cover with high-temperature baking cloth or baking paper;

   

8. 8 Place the proofed buns on the baking cloth;

   

9. 9 Turn on low heat and cook until water vapor overflows from the edge of the pot and the tip of the cap is hot to touch. Cook for a while, turn off the heat and simmer for 10 minutes.

   

10. 10 I turned it over and looked at it. It was not soaked

    

11. 11 The skin of the buckwheat noodles is thin and soft; the bean dregs and shepherd's purse filling are moist and delicious, warm and delicious~