Name: Chinese Cabbage Vermicelli Sausage Package#breakfast#
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 350g All-purpose flour; 5g yeast; 20g White sugar; 180g warm water; 400g Chinese cabbage; 200g Sausage; 120g Sweet potato vermicelli; 5s Dried shiitake mushrooms; 30ml Oyster sauce; 1g Five spice powder; 3g Refined salt; 1g Original flavor; 30ml Cooking oil

Chinese Cabbage Vermicelli Sausage Package#breakfast#

by Happy elf a

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Now, it’s the season of bright morning and night. It’s dark at 7 o’clock in the evening, and it’s lighted at 5 o’clock in the morning. Before, no matter it’s dawn or not, I always get up in bed and wash my cough after the alarm clock rings. , But in the recent period, one is because I have to get up early to make breakfast for the children, and the other is that I live not far away, and the house is being rebuilt. The workers are all working in the morning, and the clanging noises can’t be at ease. In bed, it’s better to get up early and do some interesting things. For example, it is also a kind of happiness to spend enough time to prepare breakfast and wake up family members with love. . .
The hot weather also has its advantages, that is, if you want to play with dough, you will almost never miss it; thinking that there have been no buns for ten days, when the children went downstairs with me two days ago, they all begged to buy meat buns. Give him food, plus I am greedy for this bite, I really have something to sleep but can't sleep well, don't think about anything, get up early and steam the buns! Because time is tight, it’s not in a hurry to defrost the meat and chop the meat. The brain seeds have a bright light. It is okay to use it for wrapping. Anyway, it is also meat~ hee hee, it is a sausage; because it is a Cantonese-style sausage, it is sweet. Yes, my parents don’t like it very much. Others also gave me a lot. After eating for a long time, there are still 2 bags left. I use it to replace the meat. Then I soak a handful of sweet potato vermicelli, a small bunch of cabbage, and a few dried shiitake mushrooms. This stuffing is also delicious when paired with it. After a busy schedule, the difference was more than an hour. The white, fat and noisy steamed buns were presented in front of you. When making the buns, I used a soymilk machine to make a pot of soy milk from multi-grains. What a perfect breakfast, what a perfect match !
I didn't have time to taste it carefully. I took a few fresh-keeping bags and brought the company to share with my little sisters. They praised my ingenuity and said that everything I cook is delicious! Although this is a certain exaggeration suspicion, but I heard it, my heart is still very beautiful, hehe,,, are the elves particularly cheeky? When I was at work, the child called me and said that the buns made by my mother were delicious. He ate 5 of them and drank a big cup of soy milk. He also said that his grandmother said his stomach was round like a watermelon, haha. . . My baby is really amazing. It’s just two buns when you were a mother. Your baby, who is just over 5 years old, actually ate 5 of them. It really can’t support your rhythm more and more.

Chinese Cabbage Vermicelli Sausage Package#breakfast#

1. Let's prepare the dough ingredients first. Flour, warm water, sugar, all weighed.

2. Add white sugar and yeast powder to the flour bowl and use chopsticks to scatter.

3. Slowly add warm water and stir into a snowflake shape.

4. Synthesize smooth noodles by hand, cover them with plastic wrap, and let them ferment.

5. Prepare sausages, dried shiitake mushrooms and vermicelli. Soak dried shiitake mushrooms and vermicelli separately in warm water.

6. Prepare the Chinese cabbage.

7. Pick and wash the cabbage.

8. Boil water in a pot, add a few drops of oil after the water is boiled, and blanch the cabbage.

9. Pick up the blanched cabbage, squeeze out the water after passing the cold river, and chop it for later use.

10. Finely chop the sausage, and finely chop the soaked shiitake mushrooms.

11. Raise a pot, pour cooking oil into the pot, and stir-fry the shiitake mushrooms.

12. Stir the aroma and add the chopped sausage.

13. Stir-fry until the salami changes color, turn off the heat when the juice comes out.

14. Soak soft sweet potato vermicelli and chop it with a knife.

15. Stir-fried ingredients, add cabbage and vermicelli.

16. Add oyster sauce, five-spice powder, refined salt and original flavor.

17. Serve as filling after mixing well.

18. Take out the fermented dough.

19. After kneading and exhausting, knead again into long strips.

20. Cut into small noodles and squash.

21. Roll into a thick crust with thin edges in the middle.

22. Fill the middle position with stuffing.

23. Close your mouth and wrap it into a bun.

24. Make all the dough in turn.

25. Pick up the fermented raw embryos and put them in a steamer.

26. Boil water in a pot and put it in a steamer when the water is boiled.

27. Steam on high heat for 18 minutes, turn off the heat and simmer for 5 minutes, open the lid and take it out and enjoy it slowly.

Tips:
1: The amount of flour originally used by the wizard only needs 3 grams of yeast to make it ferment quickly, so 5 grams of yeast powder is used, and the addition of white sand grain is also used for the same purpose. If you have enough time, you can avoid adding sugar and reduce the amount of yeast.
2: Stir-fried mushrooms and sausages first, then make the filling, it will be more fragrant than not fried.
3: Soak shiitake mushrooms and noodles, both use warm water, which is also one of the tips to save time.
4: After the steamed buns are steamed, be sure not to boil them in a hurry to avoid shrinking the buns, which is unsightly.