How to make bean vermicelli buns

When the sweet potato production season comes, a large amount of vermicelli begins to appear on the market. It is a very easy-to-match ingredient. If you are tired of eating cabbage, you can pair it with vermicelli and add some pork. It is simply a delicacy and goes very well with rice. Vermicelli is also often used to make buns and dumplings. People who often buy buns know that vermicelli buns are very delicious. This article introduces the method of making beans and vermicelli buns. Let’s take a look.

Vermicelli buns

Materials [Steamed bun skin materials]

500g flour, 240g water, 3g yeast, 40g sugar

【Ingredients for bun filling】

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

【Accessories】

1 carrot, a handful of mushrooms, 10 grams each of green onion and ginger, and 3 garlic sprouts. Appropriate amount of salt, 1 teaspoon of thirteen spices, 2 tablespoons of soy sauce. Sesame oil and salt

practice

1.Cut the pork belly into small dices, but not too fine. Boil the vermicelli in boiling water for 5 minutes, remove from the water, rinse with cold water, and cut into small pieces. Soak the mushrooms in advance and chop them, peel the bamboo shoots and shred them, grate the carrots, and chop the onions, ginger, and garlic sprouts.

2. Knead the dough in advance. Add 240 grams of water, 3 grams of yeast, and 40 grams of sugar to 500 grams of flour. Knead into a smooth dough and let it ferment until it is twice as large. While the dough is fermenting, fry the bun filling. Add more oil and sauté scallions, ginger and chopped mushrooms.

3. Add the diced meat and stir-fry until it changes color, then add thirteen spices, soy sauce, and winter bamboo shoots and stir-fry. Add a bowl of boiling water, cook for a while, add carrot shreds

4. Finally, turn off the heat, add vermicelli, garlic sprouts, appropriate amount of salt and sugar, and season. Just a little saltier than usual stir-fry.

5. Take out the fermented dough and let it vent.

6. Divide into small pieces, the size depends on personal needs. The pan-fried dumplings I made today are relatively small, so I divided them into small pieces of 25 grams each. Slightly bigger than xiaolongbao.

7. Roll each dough into a ball with a thick middle and thin sides. Wrap it in the pattern you like. Here comes the most important point. After wrapping the buns, pull each seal with your hands. Let the buns hang down. Baozi stood up straight. After steaming for a while, it won't fall off the pot.

8. After wrapping, cover with a wet cloth and continue to let it rise for about 20 minutes. When the buns have expanded a bit and feel elastic when tapped lightly, you can steam or fry them. I made pan-fried dumplings today. Put oil in the pan,

It’s best with lard, it’s more fragrant. Low heat, put the buns on

9. When a hard crust forms on the bottom of the buns and changes color, pour in hot water that covers half of the buns. Cover the pot and bring to a boil over high heat, then reduce to medium heat.

10. When the water has boiled dry, add some oil and turn up the heat. The bottom of the bun will be crispy and delicious. Tips: The size of the buns depends on your preference. For bun fillings, if you don’t like cooked meat, you can use raw meat. The vermicelli filling is really delicious. The overall taste is very good with the addition of winter bamboo shoots. Garlic sprouts are particularly good at enhancing flavor.