How to make bean sprout vermicelli buns

Bean sprouts are vegetables we often eat. Bean sprouts generally include mung bean sprouts and soybean sprouts. Bean sprouts are rich in water and have very good nutritional value. They can be used for stir-frying or for making dumplings. Prepare an appropriate amount of pork belly, bean sprouts, and some other seasonings, and you can use them to make dumplings. The buns are more delicious and also have the effect of regulating the body. Let us learn more about this aspect.

How to make bean sprout vermicelli buns

Ingredients: Panax notoginseng, lean and fat pork, bean sprouts, green onions, sweet noodle 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.

Method 2

Ingredients: 250g mung bean sprouts, 50g coriander, 250g dough Seasoning: 2 pieces of fermented bean curd (red), 1 tablespoon beef powder

1. Wash and chop the coriander. Don't use too little coriander, about a quarter of the bean sprouts. 2. Boil water in a pot, turn on 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 the taste is not good 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 skin 10. Wrap filling

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