Chive vermicelli buns

Overview

Steam a pot of Mom’s big buns [Vermicelli and Chive Big Buns] When I was a child, my family had a vegetable garden, and I ate what I grew. The leeks were cut and grown one after another. Scrambled eggs, cooking vegetables, and making steamed buns were all my mother’s specialties. There was a time when I really didn’t like buns stuffed with chives because I ate too many of them when I was a kid. The more scientific view now is that leeks should be cooked and eaten fresh, and it is best not to stay overnight. But it was different at that time than now. Steamed buns take several days to eat, so it is no wonder that they are not delicious. We are steaming the buns today and eating them now, so there is no problem of keeping them for a long time. Mom’s taste, make it from time to time, it’s the taste of home!

Tags

• staple food
• home cooking
• old man
• breakfast
• guyu
• fast food
• chives
• flour
• light soy sauce
• oyster sauce
• pork
• thirteen incense
• vermicelli
• yeast
• ginger juice
• salt
• water

Ingredients

Steps

1. 1 , put the yeast in warm water to dissolve, put the flour in a basin, add yeast water and mix into dough, then knead into a ball. The surface to water ratio is adjusted on the basis of two to one. It is difficult to knead the freshly kneaded dough until it is smooth. Don’t worry. It will be easy to knead after a while. Be sure to knead the dough completely before you find it. Place the dough in a bowl and let it rest in a warm place. Fermentation can be carried out at room temperature at temperatures above 20 degrees Celsius. If it's too cold, put it in the oven.

   

2. 2 Pork stuffing with soy sauce, salt, oyster sauce, ginger juice and thirteen spices.

   

3. 3 Mix thoroughly until smooth.

   

4. 4 Soak the vermicelli in advance and chop into pieces.

   

5. 5 Wash the leeks, pour water on them, chop them into small pieces, toss with oil first, then salt. After the dough has risen, mix the meat and vegetables together. Do not mix them too early. When mixing meat and vegetables, you need to use your hands to mix them evenly.

   

6. 6 Facial hair is healed.

   

7. 7 Take out the dough, deflate it, divide it, roll it into a round shape, and roll out the dough into large pieces.

   

8. 8 Round one by one.

   

9. 9 Wrap into buns according to your preference.

   

10. 10 I wrapped it into a willow leaf bag.

    

11. 11 Brush the cage with oil, put the wrapped buns on it, put it in the pot to rise for half an hour, then steam it over high heat for 20 minutes after the water boils.