Carrot vermicelli buns

Carrot vermicelli buns

Overview

Winter is the season for eating carrots. I bought a few carrots and thought about what to eat. I simply made vegetarian steamed buns. One person made the dough, chopped the stuffing, mixed the stuffing, and made the buns. After a busy afternoon, my man said: It smells like meat and I’m drunk. It’s obviously vegetarian buns

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Ingredients

Steps

  1. Ingredients are ready

    Carrot vermicelli buns step 1

  2. Chop mushrooms and grate carrots

    Carrot vermicelli buns step 2

  3. Blanch the vermicelli in boiling water until soft

    Carrot vermicelli buns step 3

  4. Chop the vermicelli and fry the eggs (I forgot to take a photo of the scrambled eggs, which are thrown away every day)

    Carrot vermicelli buns step 4

  5. Add an appropriate amount of rapeseed oil, add some star anise, fennel, and peppercorns and fry until fragrant

    Carrot vermicelli buns step 5

  6. Put the ingredients into a large bowl, add the fried eggs, dried shrimps, some minced ginger, pour some oil, and mix well

    Carrot vermicelli buns step 6

  7. Pour in the cooked rapeseed oil and mix well

    Carrot vermicelli buns step 7

  8. Add two tablespoons of salt and mix well, finally add some sesame oil and mix well. The carrot and vermicelli filling is completed

    Carrot vermicelli buns step 8

  9. The bun fillings and bun dough are all ready

    Carrot vermicelli buns step 9

  10. Knead the dough and make the buns!

    Carrot vermicelli buns step 10

  11. Steamed buns waiting to be steamed

    Carrot vermicelli buns step 11

  12. Place the steamer into the pot and steam over high heat for 15 minutes, simmer for 3 minutes and then remove from the pot

    Carrot vermicelli buns step 12

  13. The skin is thin and the filling is big, I like it

    Carrot vermicelli buns step 13