Sanhe noodles vegetarian stuffed buns
By EfrenHoeger
Ingredients: vermicelli,pakchoi,leek,Hymie,eggs,MSG,white sugar,salad oil,ginger,spiced powder,yeast,ordinary flour,refined salt,corn flour
Recipe Recommendations
- ordinary flour 200 grams
- corn flour 80 grams
- yeast 3 grams
- leek 300 grams
- pakchoi 200 grams
- vermicelli 50 grams
- eggs of 3
- salad oil 50 grams
- refined salt 3 grams
- spiced powder 2 grams
- MSG 3 grams
- white sugar a little
- Hymie 20 grams
- ginger 3 grams
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Sanhe noodles vegetarian stuffed buns
1
Put corn flour, soybean flour, yeast, and white sugar into ordinary flour and stir well. Slowly stir with warm water to stir-fry the cotton wool, and stir with the stir-fried dough for about 2 hours.
2
Heat the pan with oil, knock the eggs into the pan, stir-fry them until done, and put them into a bowl for later use.
3
Wash the leeks and cut them into pieces for later use.
4
Soak the vermicelli until soft, chop it up and set aside.
5
Wash the cabbage, place it in a boiling water pot and blanch it, remove it, cool it too well, squeeze out the water, and chop it into powder for later use.
6
Put the minced leeks, minced cabbage, and minced vermicelli into a stir-fried egg bowl, add refined salt, five-spice powder, monosodium glutamate, and sea rice.
7
Place the awakened dough on the chopping board, rub it into long strips, add ingredients, and roll out the skins.
8
Put the stirred vegetarian filling into the dough sheet.
9
Start making steamed buns and put the wrapped steamed buns into a steamer.
10
After steaming over high heat for 10 minutes, remove it, place it on a plate and serve.