Dried Bean Curd Leek Buns with Vermicelli
1.
Buy the flour, put it in a basin, put an appropriate amount of the baking powder into a bowl and dissolve it with warm water, and set aside. Use warm water to make the dough.
2.
This is the reconciled noodles. Cover the pot and prepare to ferment. When the flour is fermented, other ingredients can be prepared.
3.
Wash the leeks, cut into small pieces, and set aside.
4.
Dried tofu, cut into pieces and set aside.
5.
The vermicelli, boil water in the pot, put it in, cook for 7 to 8 minutes, remove, cut into small pieces and set aside.
6.
When refining lard residue, the fire should not be too high.
7.
Put the leeks, vermicelli, and dried tofu in a container. Put in various seasonings one by one and mix well.
8.
At this time, let's see that the flour has been fermented.
9.
Take out the fermented dough and knead it into a smooth surface.
10.
Then divide into the same size agent, roll out into skins.
11.
You can wrap it, and put an appropriate amount of stuffing on top of the crust.
12.
The complete bun is just fine. (This time there are more fillings. In order to put more fillings, I finally chose to make dumplings. Hahaha...)
13.
The wrapped buns start the second fermentation. When they are lightly picked up, it means that the second fermentation is ok, and they can be steamed.
14.
After 15 minutes, the steaming buns came out of the pot. Eat it hot!
