Pan-fried buns, no matter how you eat them, you can't get enough. So much so that I have tried fried buns made of N kinds of stuffing buns.
Today's dish is filled with cabbage and vermicelli. Although there are no special ingredients, the taste is still unspeakable!
Since the photos were taken at night, the effect is great!... Just make do and see!
Pan-fried buns with cabbage and vermicelli
Recipe Recommendations
- flour appropriate amount
- cabbage appropriate amount
- vermicelli appropriate amount
- onion a
- dry yeast appropriate amount
- shisanxiang appropriate amount
- salt appropriate amount
- oyster sauce appropriate amount
Steps for Pan-fried buns with cabbage and vermicelli
1
Add dry yeast to warm water and stir until completely melted.
2
Pour the melted yeast water into the flour, mix into dough, and ferment until twice the size.
3
During the fermentation process, steamed buns and fillings are made. Cut the cabbage into pieces.
4
Soak the vermicelli in boiling water until soft, remove and cut into small pieces.
5
Chop the green onions and place them in the same container as the cabbage and vermicelli.
6
Add appropriate amount of salt.
7
Add appropriate amount of thirteen spices.
8
Add appropriate amount of oyster sauce.
9
Heat the oil in a frying pan and pour it into the filling with a shovel when there is smoke.
10
Add a small amount of chicken essence. Stir well and the filling is ready.
11
After the dough is leavened, take a small piece, knead it vigorously for a few minutes, knead it into long strips, and cut it into small doses.
12
Squish the dose with your palm and roll it thin.
13
Packaging and forming.
14
After wrapping all the buns, ferment again for half an hour. Put a small amount of base oil in the frying pan, heat it a little, and add the steamed buns.
15
After frying and coloring the bottom, add water until the steamed buns are half waist high, cover, and over medium heat until the soup is dry.