1. Wash the fresh leeks and set aside, put the vermicelli in the pot and boil until soft and remove it to cool.
2. First put the yeast powder in water to dilute, pour in flour and make a moderately hard dough, let it stand for 40 minutes to ferment into a honeycomb shape
3. Cut pork into small cubes, add chopped green onion, ginger, soy sauce, appropriate amount of salt, mix well, pour in peanut oil, mix well
4. Then add the vermicelli, mix well, and finally add the leek
5. Take out the fermented dough and knead it evenly, pull it into a small agent of the same size, and roll it into a bun skin
6. Take a bun wrapper and put the stuffing on it
7. Squeeze the mouth tightly along the side
8. Add cold water to the steamer, grease the grate to prevent sticking, then put the second-fermented buns on top, after the high heat is boiled, change to medium heat and steam for 25 minutes, fully cooked
9. Take out the steamed buns when they are cooked, and eat them while they are hot
Tips:Steamed buns, mixing noodles is very important. We are relatively dry here. My general ratio of flour to water is 2:1. However, because of the different water absorption of flour and the difference in climate, it is recommended to keep some water in the bowl. , And finally add or subtract depending on the situation.
