Exclusive Dumpling Skin Rice Noodle Bun丨large Mouth Conch
1.
For the dumpling wrappers, I bought handmade dumpling wrappers. The dough is slightly thinner. The dried rice vermicelli is made of Haohuanluoda, the best in its class
2.
Add appropriate amount of cornstarch and salt to the minced pork, add a little oil, and stir well for later use
3.
Wash the shiitake mushrooms and soak for a while to make them soft
4.
Finely chop garlic, dice red pepper, dice shiitake mushrooms, prepare chopped green onion
5.
Boil the dried rice noodles in boiling water for about 10 minutes, then remove and control the water
6.
Heat oil in a pan, add garlic and red pepper until fragrant
7.
Bottom shiitake mushrooms
8.
Stir-fry the shiitake mushrooms and fry them with minced meat
9.
Finally, add the dried rice noodles after draining the water, add a little light soy sauce, salt, chicken essence to taste, and finally sprinkle with chopped green onion and cook out, so easy
10.
Dumpling skin stuffing
11.
Just stack up one fold and one fold
12.
Make a rose version on a whim, flatten the dumpling wrappers, fill in the stuffing, fold it in half one by one, and finally roll it up.
13.
"Small buns" are a little ugly, forgive me everyone, the handmade dumplings are slightly softer and the shape is more difficult to control...crying
14.
Put a little oil on the bottom of the pan, and fry the small buns for a while
15.
Put about half of the water in the steamed buns, cover the pot and simmer until the water is gone, then it will be out of the pot
16.
One bite is refreshing, crisp on the outside and tender on the inside, the taste is quite layered
17.
Finished product
Tips:
Although handmade dumplings have a good texture, they have different shapes and are slightly more difficult to handle. Fried snail noodles are also a good choice for making vermicelli buns.
