Minced Pork Vermicelli Buns

Ingredients

Pork

Vermicelli

Pixian Doubanjiang

White pepper

Oil

Light soy sauce

Cilantro or green onion

Salt

Sugar

Bao Bao

150g water

300g flour

30g sugar

3g yeast< /p>

Steps

1 Soak the vermicelli in advance until soft, wash and chop the pork into minced meat.

Marinate the minced meat with light soy sauce, oil, white pepper, and a little sugar. Cut the vermicelli into about 4 to 5 centimeters. Chop cilantro or green onions into chopped green onions.

2 Pour oil into the pan, add a small spoonful of Pixian bean paste, add minced meat, stir-fry evenly, add an appropriate amount of water (put the vermicelli directly into the pan, it will be easy to stick to the pan), then add the vermicelli, season with salt and sugar , light soy sauce, pepper to taste. Just add chopped green onion before serving. (Vermicelli is very absorbent, so you need to add water appropriately, otherwise the buns will taste dry)

3 Dissolve the yeast into yeast water, add it to the flour and sugar, knead it into a smooth dough, and ferment until Twice as big.

4 Deflate the fermented dough, divide it into small uniform pieces (I divided it into 31-34 grams, ***15 pieces), roll it into a small round piece with a thick middle and thin sides, and wrap Pour in the stuffing and make pleats for the buns.

5 Put the buns into the pot, add cold water to the pot, maintain medium-low heat, wake up until the water boils, turn to medium heat and steam for eight minutes, turn off the heat and steam for 3 minutes.

Sauerkraut and minced meat vermicelli buns

Ingredients

Ingredients for pickled cabbage and vermicelli stuffing

Edible oil 30g

Minced garlic 30g

Pork stuffing (lean) 400g

Sauerkraut 400g

Chili noodles (thick) 2g

Dark soy sauce 15g< /p>

Sugar 10g

2 handfuls of mung bean vermicelli

Dough ingredients

Warm water 180g

Sugar 3g

Dry yeast 3g

Common flour (medium gluten) 300g

Steps

1 Pour yeast and sugar into the flour, and pour warm water evenly on the surface , use chopsticks to stir into large snowflake-like pieces, and pour it onto the chopping board.

2 Gather the snowflake-shaped dough pieces together with your hands. After the dough is about to form into a ball, it will form a dough with a very rough surface.

3 Use your left and right hands to knead the dough forward rhythmically. Every time you knead, you can see the damaged surface of the dough. By kneading in this way, the dough will soon be very moist. .

4 After the dough is smooth, place it in a closed environment to ferment. 30-40 minutes in winter, 20-30 minutes in summer. If you want to make it faster in winter, you can put it in a hot water basin.

5 Use the fermentation time to make the sauerkraut filling. Wash the sauerkraut slightly with water and cut into small dices.

6 Pour oil into the pot, add minced garlic and stir-fry until fragrant, add pork filling, stir-fry until completely changed color and mature.

7 Pour in the minced sauerkraut and stir-fry for 5 minutes to allow part of the water in the sauerkraut to evaporate, which will make it more fragrant.

8 Pour in chili powder, dark soy sauce, and sugar, stir-fry evenly, and it’s ready. Fry as much water as possible. If you are not afraid of fat, you can add 20g more oil to make it more fragrant.

9 Cut the soaked vermicelli into small pieces and mix with the fried sauerkraut and minced meat. It is better to cut the vermicelli into 1cm pieces. If it is too long, it will not be easy to wrap.

10 Let the dough double in size. After pulling it apart, it will have a rich network structure. Knead the dough vigorously to deflate the dough and knead the dough until it is smooth. If you feel that the dough is particularly soft or slightly enlarged, you can add some dry flour to relieve it.

11 Make the dough into a dough, the size can be according to your preference. Wrap into buns, place on the drawer, cover the pot and cook for 15-20 minutes. This is also a critical step.

12 Pour cold water into the pot. After a lot of steam comes out, start counting for 10 minutes and then turn off the heat. After simmering for 2 minutes, you can uncover the pot and take it out.