Vermicelli Buns recipe:

1. Put yeast inside the flour, add water and make dough, then ferment.

2. Vermicelli let go in a pot of water to cook soft, fish out of the cool water, dripping dry, slightly cut into pieces broken standby.

3. cut green onion, ginger and garlic also minced 4. frying pan with oil, oil hot, put garlic, ginger and green onion minced incense, turn off the heat.

5. Add the meat and vermicelli, chopped scallions, salt, soy sauce, soy sauce, white pepper, sesame oil and mix well to form the filling; make the dough twice as big as it is, roll it into long strips and divide it into a number of small doses.

6. Press flat, roll into a round piece, wrap into the filling, wrap into buns, one by one, put into a greased steamer, wake up for 15 minutes, turn on the heat, steam and then turn to medium heat to steam for about 20 minutes (mainly depends on the size of the buns), turn off the heat after steaming, and then simmer for 2-3 minutes and then lift the lid.