Vermicelli Buns
1.
Prepare the ingredients, dice the tofu, soak the fungus in cold water in advance, chop the carrots, and chop the leeks;
2.
Add two spoons of light soy sauce;
3.
Two spoons of oyster sauce;
4.
A spoonful of salted salt;
5.
Half a spoonful of pepper powder;
6.
Pour in some hot oil, add a few peppercorns and green onions when the oil is hot, and fry it for a while, the oil will be more fragrant;
7.
Stir evenly;
8.
Flour + water + yeast and good dough, fermented to double the size, the fermented dough is honeycomb-shaped. After the dough is exhausted, it is rolled into long strips, divided into small doses of about 60 grams, flattened into a circle, and wrapped in tofu Stuffing
9.
Close
10.
Boil the water and steam for 15 minutes, turn off the heat, cover and simmer for 3 minutes, then open the lid;
11.
The steamed buns are full;
12.
The thin skin filling is super delicious.
Tips:
Do not open the lid in a hurry for the steamed buns. Turn off the heat and simmer for 3 minutes before opening the lid. The buns are full.