Laoganma vermicelli vegetable buns

1

Prepare materials.

2

Wash a few pieces of purple orchid, tear them into small pieces, place them in a blender, add half a bowl of water, and beat until juice.

3

Then mix with wheat flour and knead until smooth, cover and leave for 30 minutes. The ratio is 1:2

4

You can make stuffing while you wake up.

5

Beat the eggs, add salt and 1 tsp of warm water.

6

Then divide the scrambled eggs and place them on a plate to cool.

7

Soak the vermicelli in warm water and then add cold water.

8

Cut the baby vegetables into the ground.

9

Dry the vermicelli and cut it into powder.

10

Put the baby vegetables in a basin, salt and pickle into water.

11

At this time, the dough is awakened and rolled into a thin dough sheet of about 0.5CM.

12

Use the round lid to make a round shape.

13

Sprinkle some dry flour between the dough sheets to prevent adhesion. (I forgot to sprinkle)

14

Wrap the baby vegetables dry and place them with the vermicelli and the cooled scrambled eggs.

15

. Add 2 spoonfuls of Laoganma (the amount depends on your preference), and add appropriate amount of steamed buns and dumplings seasoning powder.

16

Stir evenly in one direction, and use chopsticks to loosen it from bottom to top.

17

Take a dough sheet and put a spoonful of stuffing.

18

Wrap them into steamed buns and place them on a chopping board sprinkled with dry flour.

19

Then wake up for another 20 minutes, place it in a steamer and pan, steam for about 18 minutes and simmer for 3 minutes.

PS: 1. When kneading dough, use hot water to mix with 1/3 of the flour first, then add cold water to mix the rest. This makes the wrappers taste better; this is also true for making dumpling wrappers. 2. Let the filling cool down before wrapping. Add the seasonings when the wrappers are ready so it won't release water. 3. Squeeze the baby cabbage dry. 4. Adding Lao Gan Ma tastes particularly good. 5. When steaming, sprinkle some dry flour in the steamer to prevent sticking. Or brushing it with oil works too. 6. I'm not very good at making wrappers, whether for dumplings or buns. I can't manage rolling and wrapping more than a few times; this kind of work relies on accumulated practice over time and isn't something that can be mastered in a day or two. For me, I can only use this stamping method hehe.