How to make onion vermicelli and fresh meat buns

Although there are many restaurants outside, if you look closely, you will find that there are only these types: malatang, dumplings, hot pot, and stir-fried dishes. Perhaps, the dishes in these restaurants taste a lot of "flavor", but most of it is due to the seasoning. You can do better at home if you want. Well, now let me introduce to you the method of making onion vermicelli fresh meat buns

1.12 Add water and yeast to the flour and knead into a smooth dough

2.21 Let the dough ferment in a warm place until it doubles in size

3.1 Mix well and stir vigorously in one direction.

4.2 Chop the pork finely, chop the onion, cook the vermicelli until 80% done, cut into small pieces, add soy sauce, oyster sauce, sesame oil, salt, ground pepper, ground pepper, and 6 teaspoons of water

5. After the fermented dough is exhausted, divide it into small portions of about 50 grams

6. Roll the dough into a round skin that is thick in the middle and thin around the edges.

7. Add meat filling

8. Hold the dough with one hand and fold it with the other hand, pinching and sticking the top together while folding, without letting the filling show.

9. Fold the bun in a circle, rotating it with your thumb. Fold all the way to the last small piece of dough. Finally, use your thumb to twist the tip of the dough from the front to the end to form a circle.

10. Grease the steamer and put in the bun dough. Cover the pot and let it ferment for another 20 minutes

11. Cook on high heat for 20 minutes. After turning off the heat, do not open the lid. After 5 minutes, open the lid a little bit to make it slightly tilted. After 2 minutes, open the pot and take out the buns while they are still hot.

A healthy body starts with delicious food. Through the editor’s explanation today, have you mastered the making skills of onion vermicelli and fresh meat buns? Then take action quickly!