How to make vermicelli beef steamed buns

Every time you visit friends or colleagues’ homes, you’ll find that they all have one or two specialties. But every time it was my turn, I was always short of money. You look particularly embarrassed like this, don't you? So, for the sake of your dignity, come and learn from me how to make vermicelli beef steamed buns.

1.12 Dough part: Dissolve the dry yeast in warm water and mix it with wheat flour and rye flour into a rough dough.

2.21 Tear the natural yeast dough into small pieces and add them to the basin; add bean dregs.

3.12 Knead the dough into a smooth surface, smooth surface and smooth bowl. Place in a warm place, cover with a cloth, and let rise for about 1 hour.

4.21 For the filling: mix the minced meat with dark soy sauce, salt, pepper, egg, five-spice powder and 2 tablespoons of rapeseed oil. Stir the meat in one direction until evenly mixed.

5. Soak the vermicelli in advance. Chop the green onions into thin rings and use the white and green parts separately. Chop garlic and ginger, dice onion, and cut pepper into small sections. Heat more oil in the pan than usual, and stir-fry the scallion, garlic, ginger, onion, and chili pepper until fragrant.

6. Then add the minced meat and stir-fry until the meat basically changes color. Serve it out.

7.1 Then pour in the fried meat filling and season with salt, pepper and Sichuan pepper powder. Sprinkle with green onions and wait until cool to make the filling.

8.2 No need to add oil to the same pot. Cut the vermicelli into small pieces and fry them in a pan to remove the moisture.

9. After the dough is fermented, its volume increases a lot and it feels very soft.

10. Divide the dough into portions. I divided the whole into four parts. Two of them were cut into 8 pieces each and made into small steamed buns; the other two were cut into 4 pieces each and made into soda buns. Divide the dough into portions and press them into flat or round shapes.

11. Roll the dough and wrap the filling. There are always some disobedient fans, so it is important to control the hand that presses the stuffing.

12. After the buns have been resting for 20 minutes, they can be steamed in boiling water for 10 minutes.

13. The method of making soda is the same as that of making dumplings. Tighten the hem and place it facing down. Use your hands to round out the sides of the buns and flatten them lightly with your fingers. Also wake up for 20 minutes.

14. Add oil to a non-stick pan, heat it until it starts to get hot, then place the soda bag with the seam facing down into the pan. Cover the pot, wait for the oil to heat up, then add about 100ml of water. The water will evaporate into steam as soon as it meets the hot oil. Cover the pot immediately and use the hot steam generated at this time to slowly cook the other parts of the buns. That’s why it’s called a “soda bag”.

15. When one side is golden brown, turn to low heat and flip over. Repeat the same steps again. It's done when both sides are golden.

16. The steamed buns here are also good.

After reading the above introduction to vermicelli beef steamed buns, you must be eager to try it. So, take advantage of the latest and most complete memory now and go to the kitchen to learn how to make it. Of course, it is impossible for most people to succeed at once. But if you try it repeatedly, you will definitely be able to enjoy the "sweetness" of the delicacy.