1. Tofu, vermicelli, chopped green onion and ginger, as well as the dried sesame leaves stored, washed and chopped. PS: You can also use seasonal vegetables such as amaranth/cabbage/leeks instead of sesame leaves.
2. Mix all the ingredients, add soy sauce, light soy sauce, five-spice powder, monosodium glutamate, salt, 2 tablespoons of edible oil, add chili oil/laoganma for spicy ones. PS: Steamed buns with meat stuffing are the same as dumpling stuffing, see the fennel dumpling recipe
3. Add a small amount of yeast to flour, mix well, and wait for about 1 hour to fully ferment. PS: The less the yeast is used, the longer the fermentation will take
4. Knead the dough into a long oval and cut in half. Knead half of them into strips, cut them into fist-sized noodles (7 in half, 14 in total), press them into round cakes, and prepare to roll the bun skin.
5. Roll the skin icon.
6. Rolled into a bun skin half the size of a slap, with thin surroundings and thick center. This time a total of 14 were rolled.
7. Use a small spoon to hold 3-4 tablespoons of filling, press the porcelain to make a bun! PS: Put more fillings, the skin is thin and delicious. When wrapping, the thumb and index finger of the right hand rotate around the center and squeeze the dough, and the thumb of the left hand presses the filling to prevent it from squeezing.
8. After squeezing full, the center rotates and squeezes, there will be a small nest in the center. PS: Pack it in the palm of your hand, and the stuffing will be evenly distributed and full.
9. Brush the two layers of grate with a little oil, and steam the buns on the pot for 15 minutes. The deliciousness is out~
Tips:Learn heart-warming recipes from mom~
