How to make leek vermicelli buns

Who doesn't want to live a healthy life? In fact, the occurrence of diseases is often completely avoidable. As long as we pay more attention to our diet, we can stay away from many diseases to a large extent, especially stomach problems. The preparation of leek vermicelli buns is quite simple. It is delicious and healthy. It is a home-cooked dish worth recommending.

1. Prepare 300 grams of flour and 3 grams of yeast

2. Add a bowl of warm water to the flour in batches and stir with chopsticks until it becomes cotton-like.

3. Knead the dough into a smooth dough, cover it with a piece of cloth, and set it aside to rise until it doubles in size.

4. Pick and wash 200 grams of chives and drain the water

5. Wash and dice the pork, add salt, soy sauce, chicken powder and pepper, mix well and marinate for ten minutes (add enough salt at one time)

6. Soak the vermicelli in warm water in advance

7. Drain the water from the chives and chop them into small pieces

8. Take out the vermicelli, chop it into small pieces and mix it with the marinated meat to make the vermicelli taste good. Let it sit for ten minutes.

9. Mix the marinated meat vermicelli and leeks evenly.

10. After about an hour, the dough has expanded and there are many honeycombs.

11. Take out the dough and let it deflate. Knead it for a while longer and then cut it into small pieces of uniform size.

12. Press it flat with your hands, and use a rolling pin to roll it into a round piece that is thick in the middle and thin on both sides (thicker than dumpling skin)

13. Put appropriate amount of filling into the dough

14. Use your hands to create pleats

15. Pinch the edges

16. Wrap them one by one and set them aside to ferment for ten minutes.

17. Add appropriate amount of hot water to the pot, put the buns in and steam for 20 minutes. After steaming, simmer for three minutes.

18. The finished product picture, the soft and crispy buns are out of the pot!

Only by eating well can we live a happier life. The preparation of leek vermicelli buns is simple and it can greatly satisfy our tongue.