Name: Cabbage, Vermicelli and Ham Fried Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: About 300g Flour; 2g yeast; Some Plain Water; 1/2 a tree Kohlrabi; 1 small handful Vermicelli; Some Ham; 1 piece Unsalted Shrimp Skin; Some chopped green onion; a little Ginger powder; 1 tablespoon Soy sauce; Some salt; a little Thirteen incense; 4 tablespoons Vegetable oil; Some Black sesame; Some White sesame

Cabbage, Vermicelli and Ham Fried Buns

1. Add yeast and water to flour and knead it into a smooth and soft dough, and leave it in a warm place to ferment. Refrigerator fermentation is my most common way now. It is very convenient for mixing noodles in the evening and in the morning.

2. For the filling, please refer to my previous recipe "Cabbage, vermicelli and ham pie". Here is a brief introduction to the method: cut the rutabaga, wash, blanch, mince, and dry; Soak the vermicelli in advance, soften and chop; dice the ham. Put the three together, then add chopped green onion, ginger powder, thirteen incense, light soy sauce, salt, and vegetable oil and mix well.

3. This is the leftover filling of the baked pie.

4. Prepared dough.

5. Divide into small portions after venting.

6. Roll into bun skins.

7. Put the stuffing in and wrap it up. Wrapped two ugly wheat ear buns for the children.

8. I added some unsalted shrimp skins to the leftover stuffing, and the kids don't eat shrimp skins.

9. All wrapped up. The two ugly wheat ear buns are distinguished by no shrimp skin. By the way, I can't learn how to use this wheat ear bag.

10. Add some oil to a flat-bottomed non-stick pan, heat it to warm, and put in the raw embryos.

11. Fry on medium-low heat until the bottom is golden and set.

12. Add water to about half of the height of the steamed buns. Cover the lid and continue to fry. Use a medium-to-small fire to fry. The water will evaporate quickly and the steamed buns may not be cooked. The vegetarian stuffing is better, the meat stuffing will be slower and can’t be fried in high heat.

13. Fry until the steamed buns swell and become larger, and the skins of the steamed buns can be quickly popped up by pressing the steamed buns by hand. If there is still a small amount of water at this time, you can increase the firepower and quickly collect the water. Just add some cooked sesame seeds and chopped green onion before serving.