In general, the vermicelli in the bun is soaked in hot water, or it can be boiled with water and then put in vermicelli, and then turn off the heat. Or you can use cold water to soak it soft. Let's take a look at the practice.

Braised pork bun with cabbage vermicelli

600 grams of gluten flour, 6 grams of dry yeast and 350 grams of cold water at room temperature in the dough.

300g of pork stuffing, more than half of cabbage, carrot 1 root, vermicelli 1 bowl, salt 1 gram, 40g of soy sauce, 2 tablespoons of soybean sauce and 30g of oil.

make

1. Medium gluten flour, dry yeast and cold water at room temperature are put into the basin; First, stir it with chopsticks into a flocculent shape, then knead it into a dough that is neither soft nor hard, and cover it for fermentation;

2. To make stuffing: pork stuffing, cabbage, carrots, vermicelli; The dosage ratio is not fixed, and it is adjusted according to your favorite taste;

3. Cut the vermicelli into 2-4 cm long and soak it in cold water to soften it before use; Carrots are rubbed into short filaments with a wire wiper; Cut the cabbage into fine filaments first, and then chop it with a knife, which is not more than 1 cm; Break the cabbage into a pot, add 1 little salt and mix well, and let it stand until it is mixed with stuffing;

4. Cool the pan to cool the oil, put the meat stuffing into the pan, spread it with a shovel, pour more soy sauce, and then add 20-30 grams of soybean sauce to remove the fishy smell, color, season and add freshness; Stir-fry evenly;

5. The amount of soy sauce and soybean paste is large, so salt is not needed; Leave more sauce for the vermicelli to absorb;

6. Put shredded carrots into the pot, stir fry for one minute, and turn off the fire;

7. Put the soft vermicelli into the pot while it is hot, stir it for a few times to fully absorb the flavor and color, and the vermicelli will soften immediately when heated;

8. Wrap the chopped cabbage with gauze and squeeze out the excess juice;

9. Mix well with minced meat vermicelli;

10. The dough is 2-3 times that of the original dough. Put it on the chopping board and knead it slightly for 3 minutes to make the dough fine and soft.

1 1. Knead long strips, cut agents with uniform size, spread flour, and roll them into round skins with slightly thicker middle and thinner edges;

12. Put a proper amount of stuffing on the round skin as much as possible, and it will not be so bulging when cooked;

13. Wrap it in a bag;

14. Put it in a steamer covered with a drawer cloth, cover it, ferment for 20-30 minutes for the second time, adjust the time according to the room temperature, and start steaming the buns on high fire when they are nearly twice as big;

15. Steam after SAIC 12 minutes, and stew for 3 minutes.