Common practice of vermicelli steamed stuffed bun 1: preparation of ingredients for Chili vermicelli steamed stuffed bun
500g of flour, oil, salt, pepper and vermicelli.
Method step
1. Knead the noodles evenly for later use, soak the vermicelli in clear water and chop it up;
2. Add pepper powder to the vermicelli, and mix well with salt and oil to make stuffing;
3. Divide the dough into small portions, roll it into dough, and wrap it with stuffing to make buns;
4. Then steam on the pot for 15 minutes, and turn off the fire for about 5 minutes.
skill
Stewed steamed bread can make them less prone to collapse.
The second common practice of vermicelli steamed stuffed bun is to prepare the ingredients of radish vermicelli steamed stuffed bun.
500g of flour, 250g of warm water, 5g of yeast, minced meat 150g, vermicelli 100g, half a radish, one egg and 5g of Chili powder.
Method step
1. Mix flour, salt, corn oil and flour evenly, then add warm water and stir to form a floccule;
2. Ferment the smooth dough to 2.5 times the size, knead out air, and relax for 15 minutes;
3. Shredding radish, salting 10 minute, soaking vermicelli in boiling water for 2 minutes, and then draining;
4. Mix vermicelli and shredded radish, add chopped green onion, minced meat, Chili powder, cooking wine, oyster sauce and egg mixture and mix well;
5. Divide the loose dough into small portions, roll it into a thick disk in the middle, wrap it with stuffing, and knead it into buns;
6. Finally, steam in a steamer for 20 minutes, and then steam in cold water for 20 minutes.
Common practice 3 of vermicelli steamed stuffed bun: preparation of ingredients for pork vermicelli steamed stuffed bun
300 grams of flour, 200 grams of pork stuffing, appropriate amount of vermicelli, 3 grams of yeast powder, 5 grams of salt, 2 grams of monosodium glutamate, appropriate amount of onion, a piece of ginger, appropriate amount of garlic, appropriate amount of soy sauce, appropriate amount of sesame oil and appropriate amount of white pepper.
Method step
1, add yeast to flour, add water, knead into dough and ferment;
2. Boil the vermicelli in a boiling water pot until soft, take it out and drain it after cooling, and cut it into sections for later use;
3. Cut the onion, mince the ginger and garlic, heat the wok with oil, add the chives and ginger and garlic, and turn off the fire;
4. Then put the meat stuffing, vermicelli, chopped green onion, soy sauce, salt, soy sauce, white pepper and sesame oil into the pot to make stuffing;
5. After the dough is spread out, divide it into small portions, flatten it, wrap it into stuffing, knead it into steamed buns, and put it in an oiled steamer to wake it up 15 minutes;
6. Then steam on high fire for 20 minutes, and turn off the fire for 2 minutes.
skill
Add more oil when frying leeks in Jiang Mo, because the vermicelli should be mixed with pork.