How to make vermicelli buns?

Many southerners like to eat steamed stuffed buns. When they were young, they would make steamed buns during the Spring Festival, which would have a taste of the year. The making of steamed stuffed buns is really too casual. Fan steamed stuffed bun is the best. Putting some pork or leek egg stuffing will make your mouth water.

First, pork vermicelli steamed stuffed bun

material

Pork stuffing, vermicelli, onion, ginger, garlic, flour, yeast, salt, monosodium glutamate, sesame oil, soy sauce, soy sauce, sesame oil and white pepper.

working methods

1. Put yeast into flour, add water to make dough, and then ferment.

2. Cook the vermicelli in a water pot until soft, remove the cold water, drain the water, and cut into pieces for later use.

3. Cut the onion into chopped green onion, and chop the ginger and garlic.

4. Put oil in the pot. When the oil is hot, add minced garlic, Jiang Mo and chopped green onion and stir-fry until fragrant. Turn off the fire, add the minced meat, vermicelli, chopped green onion, salt, soy sauce, white pepper and sesame oil, and stir well to form the stuffing.

5. Knead the hair into dough twice the size, knead it into strips, divide it into several small extruders, flatten it, roll it into round pieces, wrap it in stuffing, wrap it into buns, put it in an oiled steamer, wake it up 15 minutes, turn on the fire, steam it for about 20 minutes after SAIC (mainly depending on the size of buns), turn off the heat after steaming and stew it.

Second, vermicelli steamed stuffed bun

material

Steamed bread skin material

500g of flour, 240g of water, 3g of yeast and 40g of sugar.

Stuffing of steamed stuffed bun

300g pork belly,120g vermicelli, 2 winter bamboo shoots,

condiments

65438+ 0 carrots, mushrooms 1 piece, onion ginger 10g, and 3 garlic seedlings. Appropriate amount of salt, thirteen spices 1 teaspoon, 2 tablespoons of soy sauce. Appropriate amount of sesame oil and salt.

working methods

1. Dice pork belly, not too broken. Boil vermicelli in water for 5 minutes, remove cold water and cut into small pieces. Mushrooms are soaked and chopped in advance, winter bamboo shoots are peeled and shredded, carrots, onion ginger and garlic seedlings are shredded and chopped.

2. Mix the flour in advance, add 240 grams of water, 3 grams of yeast and 40 grams of sugar to 500 grams of flour to make a smooth dough, which is twice as big as fermentation. Stir-fry steamed buns while fermenting dough. Add more oil, stir-fry shallots and ginger, and chop mushrooms.

3. Add diced meat and stir fry to change color. Add thirteen spices, soy sauce and winter bamboo shoots and stir fry. Add a bowl of boiling water, cook for a while, add shredded carrots and juice.

4. Finally, turn off the fire and add vermicelli, garlic sprout, salt, sugar and seasoning. Just fry it a little more salty than usual.

5. Take out the fermented dough and exhaust.

6. Divide into small doses, depending on individual needs. The fried dumplings I made today are relatively small, so they are divided into small doses of 25 grams each. It's a little bigger than steamed bread.

7. Each dose is round and rolled into a dough sheet with a thick middle and a thin edge. Wrap it in your favorite pattern. Here comes the most important point. Pull the wrapped buns by hand at each closed place. Let the steamed stuffed bun droop. Steamed bread stands up straight. Steam for a while and then you won't lie down.

8. Cover it with a wet cloth and continue to wake up. You can see that the steamed stuffed bun is swollen in about 20 minutes. When flexible, it can be steamed or fried. I made fried dumplings today. Put oil in the pot, lard is the best and smells better. Small fire, put steamed bread on it.

9. When the skin at the bottom of the steamed stuffed bun is a little discolored, pour less than half of the hot water into the steamed stuffed bun. Cover the pot, bring it to a boil, and then heat it over medium heat.

10. When the water is dry, add some oil to put out the fire. The bottom of the steamed stuffed bun will be crisp and delicious.

skill

The size of steamed buns depends on your preference. If you don't like cooking jiaozi, you can use raw meat stuffing. The stuffing of vermicelli is delicious, and it tastes good with winter bamboo shoots. The flavor enhancement effect of garlic seedlings is particularly good.

Third, leek, egg and tofu vermicelli steamed stuffed bun.

material

3 eggs, half a catty of leek, proper amount of vermicelli, half a catty of tofu, 300g of flour, water 150g, salt, pepper powder, monosodium glutamate and sesame oil.

working methods

1. Stir-fry the eggs and chop them into particles with a spatula. Dice the tofu and add it to the eggs to dry the water. Cut the vermicelli slightly when it is cooked. Wash and chop leek, add pepper powder, salt, monosodium glutamate and sesame oil into egg tofu and mix well. Add proper amount of yeast to flour and water according to the ratio of 2: 1, and ferment the dough in a warm place to triple its size.

2. Take a small piece of dough and knead it into a round strip, cut it into a batter of appropriate size with a knife, flatten it, and roll it into a disc with a slightly thick middle and a thin edge.

3. Put in the stuffing, grab the dough with your right hand and knead it into a wrinkle, then loosen it, and then pinch the skin forward with your index finger. The thumb does not move, and all the wrinkles squeezed out are close to the thumb, one by one, and finally close your mouth.

4. wrapped buns. I didn't wrap it very well, but my mother wrapped it beautifully ~)

5. Brush the steamer with oil, put it into the wrapped buns, wake it for 10 minutes, steam it in cold water for 10 minutes, turn off the fire, and then open the lid and stew for three minutes.