How to make vermicelli buns? They are more nutritious and delicious than meat buns. Do you often eat to nourish the stomach and strengthen the spleen? Making steamed buns is not complicated at all, and it is convenient to make them yourself. Today, jiaozi, another kind of steamed stuffed bun with leek and bean curd, is the most suitable vegetarian steamed stuffed bun in spring. Leek, a relatively fresh dish in spring, contains a lot of dietary fiber and can also improve gastrointestinal motility. Leek is a seasonal vegetable, so eating more fruits and vegetables is good for both men and women.

Mix leeks with vermicelli and tofu to make steamed buns, which are especially delicious, more nutritious and more delicious than meat steamed buns. Today, after I made the steamed stuffed bun, the child ate three at a time, and felt particularly satisfied. Next, I'll introduce you to the detailed method of this "vegetarian steamed stuffed bun" and wish my friends good health! Vegetarian steamed stuffed bun food: wheat flour, leek, vermicelli, tofu, salt, spiced powder, oil consumption and monosodium glutamate.

Step 1: Mix the batter in advance, pour 2 bowls of wheat flour into the basin, add 4g yeast and 1 tablespoon sugar and mix well. While adding warm water, stir with chopsticks to form floc, then knead into smooth dough, cover with fresh-keeping bag or lid, and ferment with alcohol at room temperature for more than 2 hours.

Step 2, prepare 1 fresh leek, 2 pieces of tofu and 1 vermicelli in advance (I will use old tofu to make tofu and drink yam powder to make vermicelli). Soak the vermicelli in warm water 1 hour in advance, chop it with a knife, chop it as much as possible, add a proper amount of soy sauce and mix well, so that they can be colored first.

Step 3: Wash the tofu and cut it into pieces, then cut it into strips. Boil oil in a pan, dice tofu, and fry in cooking oil until golden. Clean the leek, control the moisture, chop it up and put it together with the strips, pour in a little oil and mix well to prevent the leek from getting oily, and finally add the fried diced tofu.

Step 4, add 1 tablespoon edible salt, 2 tablespoons soy sauce, 1 tablespoon spiced powder, 1 tablespoon oil consumption and a little monosodium glutamate, and mix these ingredients and seasonings evenly. When the flour is fermented to twice the size, knead the flour with an exhaust pipe until it is smooth and flat, divide it into several small doughs, roll it with a rolling pin into thick noodles in the middle and thin noodles on the sides, and add a tablespoon of prepared stuffing.

Step 5: Knead the dough together, knead the dough with your left hand and wrap it into buns, knead all the buns in turn, put a little cold water in the frying pan, put the prepared raw buns on the drawer, and relax 15min. After filming SAIC, turn to medium heat for 20min minutes, stew for another 5 minutes, and then open the lid. The duration depends on the size of the steamed stuffed bun. The delicious vegetarian steamed stuffed bun is out of the pot. Although it is a vegetarian steamed stuffed bun, it doesn't lose the taste of meat strips at all. You can mix some juice and fill it with juice. It is delicious.