Pork and cabbage How to make vermicelli buns

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  1.Put it in the basin Flour, put yeast in the middle of the flour;

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  2.Add a little warm water to moisten the yeast; p>

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  3.Slowly add warm water and mix the flour with chopsticks into a cotton-like shape without dry powder; p>

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  4. Knead it smooth with your hands, cover it with a damp cloth or lid and ferment until it doubles in size;

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  5.Furry for a while and then make the filling.Soak the vermicelli in advance and prepare the materials;

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  6. Boil the cabbage in water;

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  7.Chop vermicelli and cabbage into thin pieces;

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  8.Add minced ginger and peanut oil or sesame oil to the minced meat and mix vigorously in one direction;

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  9.Put the vermicelli, cabbage, minced meat, and chopped green onion into a pot, then add salt, oil, light soy sauce, and pepper powder, mix well, and the filling is ready;

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  10. At this time, the noodles are also fermented.Stick dry powder with your fingers and poke a hole to see if it does not shrink back.Then knead the noodles evenly and deflate them.;

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  11.Sprinkle a little dry powder on the dough to prevent sticking, divide it into small balls of even size and then Roll it into a round shape with a thick middle and thin edges;

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  12. Take the skin with your left hand and put the filling In the middle, fold the fold with the index finger and thumb of the right hand, keeping the thumb of the right hand still, and fold it in this order;

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  13.Fold to the last point, take out your right thumb, and then seal;

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  14.Package Good buns will look better if you organize them;

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  15.The wrapped buns are placed on the mat in turn Place a steamer with a damp cloth or oiled paper in a steamer, cover it with a lid and perform the second fermentation for 15 minutes, then turn on the heat, steam for 15 minutes, turn off the heat, do not remove the lid, and simmer for another 3-4 minutes before the pot is ready;

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  16.Finished product;