One, pork vermicelli buns
Materials
Pork stuffing, vermicelli, scallions, ginger, garlic, flour, yeast, salt, monosodium glutamate (MSG), sesame oil, soy sauce, soya sauce, sesame oil, white pepper
Practice
1. flour inside the yeast, add water and dough, and then fermented
2.
2. Boil the vermicelli in a pot of boiling water to soften it, remove it from the water, dry it, and cut it slightly into pieces
3. Cut the green onion into chopped scallions, and chop the ginger and garlic into minced pieces
4. Put oil in a frying pan, and when it is hot, put in the minced garlic, minced ginger, and minced green onion, then turn off the heat and add in the meat mixture and the vermicelli, chopped green onion, salt, light soy sauce, dark soy sauce, white pepper, and sesame oil, and then stir well to form a stuffing
5. Double the size of the dough, roll it into long strips, divided into a number of small squeeze, flatten it, roll it into a round piece, wrap it into the filling, wrap it into a bun, wrap it one by one, put it into a greased steamer, let it rise for 15 minutes, turn on the heat, steam it and turn to medium heat and steam it for 20 minutes or so (it depends on the size of the buns), turn off the heat after it's done steaming, let it simmer for 2-3 minutes and then lift the lid.
Second, Vermicelli Buns
Ingredients
Bun Skin Material
500g flour, 240g water, 3g yeast, 40g sugar
Bun Stuffing Material
300g pork, 120g vermicelli, 2 asparagus,
Accessories
1 carrot, 1 handful of shiitake mushrooms, 10g of each green onion and ginger, 3 garlic cloves. Salt to taste, 1 teaspoon of thirteen spices, 2 tablespoons of soy sauce. Soy sauce, salt to taste
Practice
1. Pork cut into small dices, not too broken. Cook the vermicelli in boiling water for 5 minutes, remove from the water and cut into small pieces. The first thing you need to do is to make sure you have the right ingredients for your dishes. While the dough is fermenting, fry the bun filling. Add more oil, sauté the green onion and ginger, and chopped mushrooms.
3. Add the diced meat and stir-fry to brown, add the thirteen spices, soy sauce, and asparagus, stir-fry. Add a bowl of boiling water, cook for a while, juice and add carrots
4. Finally turn off the fire, add vermicelli, garlic, add the right amount of salt, sugar, seasoning. Slightly more salty than usual fried vegetables can be
5. fermented dough, take out the exhaust
6. divided into a small dosage, the size of the individual needs, I do today's water fried buns, do more small, so divided into 25 grams each of the small dosage. It's a little bigger than a small dumpling.
7. Roll out each dosage into a thin crust with a thick center and a thin side. The first thing you need to do is to make sure that you have a good idea of what you want to do. The most important point is. The most important thing is to use your hand to pull the buns at the end of each opening, so that the buns hang down. Let the bun hang down. Buns stand straight. A moment after the steamed will not be lying on the pot
8. Packed, covered with a damp cloth, continue to wake up, about 20 minutes or so, look at the buns puffed up a little bit, gently patting the elasticity of the time, you can either steam, or fried. I made water fried buns today. Put oil in a pan, lard is best, more flavorful. Low heat, set the buns
9. When the bottom of the buns knot a layer of hard skin a little brown, pour in half of the hot water did not exceed the buns. Cover the pot with a lid and bring to a boil over high heat, then medium heat.
10. When the water is dry, add a little more oil and top it off with high heat. The bottom of the bun will be crispy and delicious.
Tips
The size of the buns, depending on their own preferences. For the bun filling, if you don't like cooked, you can use raw meat filling. The vermicelli filling is so delicious. Added asparagus overall flavor is very good. Garlic seedlings to enhance the flavor effect is particularly good.
Three, leeks, eggs, tofu and vermicelli buns
Materials
3 eggs, leeks half a kilogram, vermicelli, tofu half a kilogram, 300 grams of flour, 150 grams of water, salt, pepper, monosodium glutamate, sesame oil in moderation
Practice
1. Eggs scrambled and cooked spatula chopped into granules, tofu diced into the eggs with the drying of the water scrambled noodles cooked slightly cut, chives washed and chopped and eggs and tofu together with pepper, salt, monosodium glutamate, sesame oil and mix well. Flour and water in the ratio of 2:1 add the right amount of yeast and dough and put in a warm place to ferment until triple in size.
2. Take a small piece of dough, roll it into a circle, cut it with a knife into suitable sizes, flatten it out, and roll it into a disk with a slightly thicker center and thinner edges.
3. Put in the filling, use your right hand to grab the dough and pinch a pleat, then release it, then pinch the skin forward with your index finger, without moving your thumb, and pinch the pleats towards your thumb, one pleat at a time, and then finally close the mouth to finish.
4. Baozi. (My package is not good, mom package that is called beautiful it)
5. Steamer brush layer of oil, placed in the package of buns, wake up for 10 minutes, cold water on the pot of steam for about ten minutes off the fire, wait three minutes and then open the lid out of the pot.