Pumpkin noodles and vegetarian stuffed buns
Ingredients: vermicelli,leek,pumpkin,eggs,MSG,white sugar,salad oil,flour,spiced powder,yeast,refined salt
Recipe Recommendations
- flour 300 grams
- yeast 3 grams
- pumpkin 100 grams
- leek 500 grams
- vermicelli 50 grams
- eggs of 3
- salad oil appropriate amount
- refined salt 4 grams
- spiced powder 2 grams
- MSG 3 grams
- white sugar a little
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Pumpkin noodles and vegetarian stuffed buns
1
Put the yeast, white sugar, and refined salt into the flour and stir well. Add the steamed pumpkin.
2
Stir with a little warm water until cotton wool, mix into dough, and leave in a warm place to wake for about 2 hours.
3
Wash the leeks, control the water content, and cut them into pieces for later use.
4
Knock the eggs into the pan, stir-fry them until done, shovel them out, and place them into a bowl for later use.
5
Place the soaked vermicelli on the chopping board and cut it into pieces for later use.
6
Put the chives and vermicelli into an egg bowl, add salt, spiced powder, dried seaweed and monosodium glutamate.
7
Place the awakened dough on the chopping board, rub it into long strips, small doses, and roll out the skin.
8
Stir all the ingredients evenly to make vegetarian fillings and start making steamed buns.
9
Put the wrapped steamed buns into a steamer.
10
Steam for 10 minutes over high heat, remove and place into a plate.