Bean sprout vermicelli buns

Bean sprout and vermicelli buns, also known as bean sprout and vermicelli buns, are a food that many people like to eat. They are also a type of bun made with bean sprouts and vermicelli. Of course, the taste of bean sprout vermicelli buns is very good, and there are many ways to make them. The taste of bean sprout vermicelli buns made by different methods is different. Next, I will introduce to you some knowledge about how to make bean sprout vermicelli buns!

1. How to make bean sprout vermicelli buns

Ingredients: Panax notoginseng, lean and fat pork, bean sprouts, green onions, sweet bean sauce, salt, ginger, light soy sauce. Filling method: 1. Chop the green onion and cut the lean and fat meat into small cubes for later use.

2. Chop the soybean sprouts.

3. Heat the pan and add the diced fat to stir-fry until the oil comes out and the fat becomes oil residue.

4. Add the diced lean meat and stir-fry until the meat turns white. Add chopped green onion, bean sprouts, light soy sauce, sweet noodle sauce, and salt, stir-fry until evenly mixed and set aside.

Note: If you like vegetarian food, you can replace the meat with eggs, vermicelli, etc. Vermicelli must be blanched in water until soft and then chopped into small pieces. When making vegetarian buns, you should put a little more oil because of the vermicelli, so that it won’t be dry when you eat it.

2. How to make bean sprout vermicelli buns

Main ingredients: 250 grams of mung bean sprouts, 50 grams of coriander, 250 grams of dough Seasoning: 2 pieces of fermented bean curd (red), 1 tablespoon of beef powder.

1. Wash and chop the coriander. Don't use too little coriander, about one-fourth of the amount of bean sprouts. 2. Boil water in a pot and turn off the heat.

3. Put the washed bean sprouts in boiling water and blanch for one minute. 4. Take out the blanched bean sprouts, drain the water and put them together with the coriander.

5. Add fermented bean curd 6. Add appropriate amount of beef powder.

7. Stir well and taste it. If it’s not tasty enough, add more fermented bean curd, but do not add the fermented bean curd juice. 8. Divide the fermented noodles into small portions.

9. Roll into bun skins 10. Wrap with stuffing.

11. Put it in the steamer for the second proofing, about 15 minutes. 12. Turn on the fire, steam for 15 minutes, turn off the fire and simmer for about 5 minutes before taking it out of the steamer.

3. Nutritional value

1. Bean sprouts are rich in vitamin C, which can treat scurvy;

2. It also removes the accumulation of cholesterol and fat in the blood vessel walls and prevents cardiovascular diseases;

3. Mung bean sprouts also contain riboflavin, which is very suitable for people with oral ulcers;

4. It is also rich in dietary fiber, a healthy vegetable for patients with constipation, and has the effect of preventing digestive tract cancer (esophageal cancer, gastric cancer, and rectal cancer);

5. Bean sprouts are low in calories but high in water and fiber. Eating bean sprouts regularly can help you lose weight.