pork

fans

Pixian bean paste

white pepper

oil

Light soy sauce

Coriander or onion

salt

sugar

bag

Water150g

300 grams flour

30 grams of sugar

Yeast 3 g

Method for making minced meat vermicelli bag

Soak the vermicelli in advance, wash the pork and chop it into minced meat.

Marinate minced meat with soy sauce, oil and white pepper and a little sugar. Cut the vermicelli into four to five centimeters long. Cut coriander or onion into chopped green onion.

Add oil to the pot, add a teaspoon of Pixian bean paste, add minced meat and stir well, add appropriate amount of water (adding vermicelli directly is easy to stick to the pot), then add vermicelli and season with salt, sugar, soy sauce and pepper. Add chopped green onion before serving. (vermicelli is very absorbent, so add water properly, otherwise the steamed stuffed bun will taste very dry. )

Yeast is hydrated into yeast water, added to flour and sugar, kneaded into a smooth dough and fermented to twice its size. Step 2 of minced meat vermicelli bag

Ventilate the fermented dough, divide it into even small doses (I divided it into 365,438+0-34g, a total of 65,438+05), roll it into small discs with thick middle and thin sides, wrap it with stuffing, and squeeze out minced pork noodles. Step three.

Put the steamed buns in the pot, put them in cold water, keep the fire low, wake up until the water boils, turn to medium heat for eight minutes, and steam for three minutes after turning off the heat.