Carrot and Leek Vermicelli Bun
by Miira
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Take an appropriate amount of flour and add sugar, and use warm water to make the baking powder into a softer dough to double the size.
2. The chives and the required side dishes are ready.
3. The vermicelli is boiled softly in an electric hot pot, and then rinsed and water-controlled for later use.
4. Chop leeks and carrots and serve on a plate.
5. Stir-fry the eggs and add them together.
6. Finely chop the vermicelli, add five-spice powder and ginger powder with hot oil to arouse the aroma, add salt, soy sauce and oyster sauce and mix well.
7. Add the vegetables and stir well and set aside.
8. Add alkali powder to the cooked noodles and knead it evenly, ventilate and ferment for ten minutes.
9. Rub the strips and change the knife into the skin with the same size agent.
10. Put the stuffing in the buns.
11. Wrap them one by one and put them in the cage.
12. Boil the pot with steam and steam for 15 minutes. When the time is up, turn off the heat and simmer for two minutes before opening the lid.
13. The buns are taken out and served on a plate, and they are perfectly matched with red oil and vinegar sauce!
14. The thin-skinned stuffed buns are delicious and unburdened.
Tips:Steam for 15 minutes after SAIC, the vegetarian filling is easy to cook, and the taste is excellent!
