Chinese Cabbage Vermicelli Buns
by Misty soul
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Flour with yeast.
2. Add water and knead into a smooth and soft dough.
3. It is super convenient to use a meat chopper to mince, and it can be completed in ten seconds.
4. The sweet potato vermicelli is soaked in warm water in advance.
5. Wash the cabbage and cut into wide strips.
6. Soak soft vermicelli and cut into small cubes.
7. The chopped cabbage is dried and put together with diced vermicelli. Add oyster sauce, thirteen chives, chopped green onion, ginger powder, salt, and vegetable oil.
8. Just mix well.
9. A moderate amount of lard residue.
10. Chop and set aside.
11. Divide the dough into small pieces, round it, and relax for a few minutes.
12. Take the medicine and roll it into a bun skin.
13. Pack the stuffing, the child does not eat lard residue, and wraps it into a dumpling shape to distinguish it. The dumplings are so big that two are enough for children.
14. Add lard residue to the remaining filling and mix well.
15. Take the bun skin and pack the right amount of stuffing.
16. It is made into buns, and a few sugar triangles are also made. Let it be steamed again for more than ten minutes, steam on high heat, and steam for 15 minutes after being aired.
17. Steamed buns.
18. There is also the sugar triangle.
