Complete recipe for vegetarian vermicelli buns

Vermicelli can be said to be a traditional ingredient that we often have at home. Because vermicelli is easy to store, many families buy it in large quantities. So, what are the ways to eat vermicelli? In addition to being stewed with some vegetables, vermicelli can also be used to make fillings. Cabbage, tofu, pumpkin, tomatoes, and mushrooms. . . . . . These ingredients can be "combined" with vermicelli to make delicious fillings.

In addition to the vegetarian fillings mentioned above, vermicelli can also be paired with meat.

Now add 40 grams of sugar and 4 grams of yeast to the flour. In summer, we can use 3 grams. Add appropriate amount of water, and then start kneading the dough with your hands. Knead it into a dough with appropriate dryness and wetness, then cover it with a wet cloth and put it in a warm place for fermentation.

While the dough is fermenting, you can start making vermicelli. We need to soak the vermicelli in water in advance and then chop the pork. Many people like to save effort and use a meat grinder to grind the meat. In fact, the meat tastes better only if you chop it yourself. Then cut the vermicelli into small pieces and add it to the pork.

After the pork and vermicelli are prepared, you can cut the green onions into very small pieces and mince the ginger, then add them into the bowl together with the seasonings. Now start to stir evenly. Stir in a clockwise direction so that the filling will taste better. The bun filling is ready.

After preparing the filling for the buns, you can look at the dough. If it has doubled in size and the dough structure shows a dense honeycomb when you tear it with your hands, it means it is ready to use. At this time, we take a portion of the dough and roll it into a round piece that is slightly thicker in the middle and thinner at the edges. This is to prevent the filling from leaking out.

After putting the bun filling into the dough, you can close the opening and pinch it into buns. Everyone can make all the dough in turn, then we use a double-layer steamer, put warm water in it, put the buns on the steamer, be sure to brush some oil on the steamer, then cover it with a lid and let the sugar ferment for about twenty minutes, then bring to a boil over high heat, then turn to medium heat and steam for about eighteen minutes.

It needs to be supplemented that when choosing flour, we should choose rich flour, because this kind of flour is more suitable for steamed buns, and can make the flour play the greatest effect, so that the taste is the best. Other flours will be worse, so everyone should pay attention!