Steamed stuffed bun with leek and vermicelli(jiu cai fen tiao bao zi )

Steamed stuffed bun with leek and vermicelli

Introduction:

"I haven't eaten steamed buns for a long time. Today, I just have time to go back to the countryside and get some leeks from my family. I came back to eat steamed buns. I turned over the dishes at home, some tofu and pickled fungus and vermicelli. I just gathered them together and wrapped them up. Ha ha ha."

Production steps:

Step 1: the yeast is boiled with warm water

Step 2: make noodles flocculent with chopsticks

Step 3: knead together with hands, cover with plastic film and wait for fermentation

Step 4: use the time to prepare the vegetables, wash the leeks and drain

Step 5: dice leeks

Step 6: dice tofu

Step 7: cut down the noodles and Auricularia auricula

Step 8: put all the dishes together

Step 9: put the ginger foam on the top at the cutting point, mix it with clear oil, salt, thirteen spices, pepper powder, chicken essence, sesame oil, and then the filling is ready

Step 10: the noodles are almost ready

Step 11: cut into small pieces

Step 12: rolling into a film

Step 13: wrap it up

Step 14: put it into the pot for secondary fermentation, cover the pot and let it stand for 10 minutes, steam it with boiling water for 20 minutes, then turn off the heat, do not remove the lid and simmer for 5 minutes

Step 15: finished product

Materials required:

Flour: 700g

Leeks: a handful

Auricularia auricula: right amount

Tofu: right amount

Sweet potato powder: right amount

Salt: right amount

Oil: right amount

Thirteen spices: appropriate amount

Chicken essence: appropriate amount

Yeast: right amount

Ginger: right amount

Note: my bun skin today is too thin, I see the stuffing almost see, next time the skin is not too thin, ha ha

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Jiu Cai Fen Tiao Bao Zi