Seasoning: vermicelli (right amount), salt (right amount), soy sauce (right amount), cooking wine (right amount), spiced powder (right amount) and sesame oil (right amount).
Kitchenware: steamer
1, mix noodles, mix noodles, everyone knows. 2.3 hours in summer is just the top one.
2. Adjust the filler. Blanch the long beans and chop them. Chop the vermicelli after soaking.
I didn't use meat stuffing, but shredded pork, which is a little broken. Add seasoning and mix well. Add sesame oil.
4. mixed meat. I didn't use minced meat, but shredded pork. I chopped it a few times. Add seasoning and mix well. Add sesame oil.
5. After the dough is made, cut it into small pieces and roll it into thin skin. Roll along the edge, thick in the middle and thin at the edge.
6. Start making steamed buns.
7. Wrap a steamed bun, wake it for 10 minute, steam it on high fire for 5 minutes, and turn it to low heat 10 minute.
8, the rest of the noodles, wrapped in sugar bags, sugar bags, with brown sugar, white sugar, flour 1: 1: 0.5 ratio, on the line.
9. The finished product is out of the oven.