Cowpea vermicelli and egg vegetarian fried buns

Overview

How to cook Cowpea vermicelli and egg vegetarian fried buns at home

Soak the vermicelli in cold water for two hours in advance and add chopped green onion and dark soy sauce.
Blanch the cowpeas and set aside.
Cut into small pieces.
Scramble the eggs in advance and add them to the vegetables. Mix well.
Start to adjust the filling, add appropriate amount of peanut oil, chicken essence, oyster sauce, salt and five-spice powder and dark soy sauce to season.
Take a piece of dough and wrap it with an appropriate amount of filling to form a bun shape.
Roll out the dough that has been made in advance and start making buns. Wrap them all at once and wait for 10 minutes after the dough has rested.
Heat oil in a pan.
Add the buns and fry lightly on both sides until browned, then adjust the water starch juice in a ratio of 1:10.
Pour it into the pot and when you hear a sizzling sound in the pot, it means that the soup has been cooked for about 10 minutes.
Try it while it's hot and see if it tastes no worse than meat.
Add a cup of hot soy milk and you're ready for a delicious breakfast.
The thin-skinned and generously stuffed pan-fried buns taste crispy on the outside and still have soup inside.
Finished product pictured above.