How to make cabbage, tofu and vermicelli buns

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  1.Knead the dough, add Angel enzyme to an appropriate amount of warm water, mix well, and pour in the flour Knead the dough into a dough, which should not be hard or thin, otherwise the steamed buns will not be ideal.After the dough is mixed, let it ferment and set aside.

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  2. Preparation of fillings: Pour an appropriate amount of cooking oil into the pot and heat it, then add the water Cut the tofu into thin slices.When the oil temperature in the pot reaches 80% to 90% heat, add the water tofu into the pot, fry it until golden brown, take it out and cut it into small cubes.Boil the Chinese cabbage in a pot of boiling water for three minutes, take it out and put it in cold water.Soak in a pot, remove and chop, squeeze out the water and set aside; soak the vermicelli in boiling water for about three to five minutes, remove and chop; cut the lean pork into minced meat
  , add oil to the pot and lightly fry the minced meat to get the fragrance Pour in the chopped cabbage, tofu and vermicelli and add appropriate amounts of various condiments (onions, ginger, dried chili noodles, salt, chicken essence, monosodium glutamate, soy sauce, etc.), mix well, and set aside.

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  3.Knead the dough into strips of even thickness
  

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  4.Cut into small pieces of equal size.
  

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  5.Wrap well and let it wake up for five to eight minutes.

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  6. To make steamed buns, sprinkle some flour on the panel and put the fermented dough Pour out and knead repeatedly, then make a small dough like dumpling dough that is thin on the edges and slightly thicker in the middle.Wrap it into buns and put it into a steamer.Let it rest for 5 to 8 minutes and steam over high heat for 25 minutes before it is ready.
  
  
  
  

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  7.Installation Pot and drawer.

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  8. Take out of the pot and eat immediately.