Night blooming vermicelli steamed buns
By JaclynZemlak
Ingredients: chicken essence
Recipe Recommendations
- flour appropriate amount
- Night bloom appropriate amount
- fans appropriate amount
- ham appropriate amount
- edible oil appropriate amount
- sesame oil appropriate amount
- oyster sauce appropriate amount
- shisanxiang appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- pepper powder appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Night blooming vermicelli steamed buns
1
Knead the flour into three-light dough, cover with plastic wrap, and wake up in a warm place.
2
Wash and shred the night blossoms, marinate with salt for ten minutes, and squeeze out excess water.
3
Soak the vermicelli in cold water until soft.
4
Dice the ham and minced green onion and ginger. Mix the night blooming, vermicelli, and ham, add the seasonings and stir well.
5
Ferge the dough to twice the size.
6
After venting, cut the dough into small doses of the right size.
7
Roll it into a steamed bun skin with a thick middle and thin four sides.
8
Wrap in filling.
9
Carry out secondary awakening for 20 minutes.
10
Pour boiling water into the pan, steam for 5 minutes after 20 minutes.