1. Pour the noodles into the basin. The small bowl next to it is filled with yeast. Soak the yeast with 30-40° water first. Wait five minutes for the yeast to ferment. After pouring it into the basin, I added a little baking powder to the noodles. (No need to add), then add water while mixing the noodles. The temperature of the water added to the flour should be the same as that of the yeast water
2. After the noodles are made, cover the basin with a damp cloth, put the basin in a sunny place, ferment for an hour, wait for the noodles to expand and knead again, and leave for more than 20 minutes
3. Soak the vermicelli in hot water for a while, and wait until the vermicelli is completely soft. The softer the better, the dried tofu rolls should be sliced first
4. Finally diced the tofu roll
5. Just cut the vermicelli into an average length of three centimeters
6. Chopped beef cabbage
7. Put the chopped dried tofu rolls, vermicelli and beef cabbage together, add chopped green onion and minced ginger and stir well
8. Next is the seasoning, add two spoons of salt, half a spoon of chicken essence, half a spoon of five-spice powder, one spoon of soy sauce, three spoons of cooking oil, and mix well.
9. Take out the fermented noodles, take an appropriate amount, knead it for a while, and finally knead it into a thick strip
10. Then cut the noodles into sections, sprinkle some flour on the panel, flatten the cut noodles with the palm of your hand, and then roll them with a rolling pin. Don't roll the dough too thin. When I make it, the edges of the dough are thinner. , The middle of the dough is slightly thicker
11. Put the trap in the center of the bun skin and make a bun like
12. Don't steam the wrapped buns right away, just leave it for a while until the noodles re-ferment, about 15 minutes or so.
13. At this time, you can steam it in the pot. The water in the pot must be cold water. Steam for 30 minutes. When steaming for about 25 minutes, you can steam on medium heat for another 5 minutes. Don’t open the lid immediately after turning off the heat. Wait for 5 minutes. Re-boil
14. The white and fat big bovine cabbage buns are out of the pot, the noodles are soft, and they are delicious and fragrant.
15. Finished photo
16. Steamed bun stuffing photos
