How do you make a particularly delicious leek vermicelli bun?

Wash the leeks, cut them into fine grinds, then soak the vermicelli, chop the two ingredients together, add seasonings and mix well, so that the buns are delicious.

Before the delicious leek vermicelli packet, the method is also very simple, you can cut the leeks into sections, and then soak the vermicelli to it softly, put it in the pot later, and then give him an oil to stir it up, add some salt to taste.

I first soaked the vermicelli in advance, cut it into pieces, then cut nine tables into cubes, put in some crushed eggs, put in cooking wine, salt, light soy sauce, monosodium glutamate, sesame oil, and mix it evenly.

After the vermicelli is cooked, chop it up a bit, and then put it on the nine, um, just after the bun or the cloud.

The chive vermicelli buns that taste particularly delicious must be chopped and cut into small pieces, and then put in eggs, so that they are more delicious when wrapped and seasoned.

How to make the garlic vermicelli buns that are particularly delicious, I think this kind of garlic sprouts are stir-fried in water, minced meat and vermicelli are added to the filling inside.

First cut Jiutai into minced meat, then cut the blanched vermicelli into minced pieces, then fry the oil, add the green onion, ginger, garlic, Sichuan pepper, soy sauce oil, and stir evenly without Xinyan.

This is a particularly delicious leek vermicelli bun. There are no uniform rules and requirements. You can add condiments to your taste, or put some eggs or minced meat, which is very delicious.

The chive vermicelli is very simple, just wash the leeks. Cut into sections, soak the vermicelli and chop into minced pieces.

How to make vermicelli buns delicious? I think it's usually very delicious like this. I think you can go check out the relevant ones.

The vermicelli buns are just right, the tofu is noble, the salt flavor is well, the thirteen spices or the stuffing is very delicious, and it is also nutritious for the human body.

The information of this nine sets of this article that is more delicious is first fried until fragrant, and then it is more delicious to make steamed buns.

1.Making the dough: Flour and water are mixed and kneaded into a smooth dough. Let the dough sit for a while to allow the gluten to stretch fully so that the wrap skin will be elastic.

2.Handling of leeks and vermicelli: Wash and chop the leeks, soak the vermicelli until soft and cut into small pieces. Mix the leeks and vermicelli together and season with salt and pepper.

3.The production of bun filling: chop the pork into minced meat, add minced green onion and ginger, salt, pepper, cooking wine, soy sauce, sesame oil and other seasonings and mix well, then add leeks and vermicelli to mix and mix well.

4.How to wrap the buns: Knead the dough into long strips, cut into small pieces, and roll out into a thin crust. Put the filling on the skin, fold the skin in half, pinch the two ends tightly, and then knead the two ends to the middle to wrap it into a half-moon shape.

5.Steaming of steamed buns: Put the steamed buns in a steamer and steam them for 10-15 minutes.

6.Plating of steamed buns: Place the steamed buns on a plate, sprinkle with chopped green onions and chili oil, and serve.

Notes:1The dough should be kneaded enough to allow the gluten to stretch sufficiently, so that the wrappers will be elastic.

2.The filling should be mixed well, so that the seasoning can fully penetrate into the minced meat and taste better.

3.The size of the buns should be consistent, so that the steaming time and taste will be consistent.

4.The steaming time of the steamed buns should be mastered, too long will cause the skin of the buns to become hard, and too short a time will cause the buns to be undercooked.

Ingredients: flour, leeks, fungus, tofu, sweet potato flour, salt, oil, thirteen spices, chicken essence, yeast, ginger.

Steps: <>

Step 1: Melt the yeast with warm water.

Step 1: Melt the yeast with warm water.

Step 2: Use chopsticks to make the noodles flocculent.

Step 2: Use chopsticks to make the noodles flocculent.

Step 3: Knead them together by hand and cover them with plastic wrap and wait for them to ferment.

Step 3: Knead them together by hand and cover them with plastic wrap and wait for them to ferment.

Step 4: Use the time to prepare the vegetables and leeks.

Step 4: Prepare the dish with the time it takes to leave, wash and drain the leeks.

Step 5: Dice the leeks.

Step 6Dice the tofu.

Step 7: Cut the vermicelli fungus into small dots.

Step 8: Put all the dishes together.

Step 9: Lacking. Cut some ginger foam on top and mix evenly with clear oil, salt, thirteen spices, pepper powder, chicken essence and sesame oil, and the filling is ready.

Step 10、The noodles are almost ready。

Step 10、The face is almost ready to be late.

Step 11: Cut into small pieces.

Step 11: Cut into small pieces.

Step 12: Roll out into slices.

Step 12: Roll out into slices.

Step 13: Wrap up.

Step 13: Wrap up.

Step 14Put it in the pot for secondary fermentation, step 14,Put it in the pot for secondary fermentation, cover the pot and let it sit for 10 minutes, add boiling water and steam for 20 minutes, then turn off the heat without removing the lid and simmer for 5 minutes.

Step 15: Finished product.

Step 15: Finished product.

Today's bun skin is too thin, I see the stuffing is almost seen, next time the skin should not be too thin, hehe.

1.Choice of mustard greens: Choose young mustard greens, not old mustard greens, because old mustard greens will taste bitter.

2.Handling of vermicelli: After soaking the vermicelli softly, chop it into small pieces with a knife, so that the filling of the bun will not be drawn after the mouth.

3.The production of bun skin: When making bun skin, the flour should be added with an appropriate amount of water, kneaded until the dough is smooth and elastic, and the proofing time should also be controlled, too long or too short will affect the taste of the bun.

4.Filling preparation: After mixing mustard greens and vermicelli, add an appropriate amount of seasoning (such as salt, chicken essence Yubi, ginger, etc.), and the seasoning should be moderate, not too salty or too light.

5.Placement of the buns: Before steaming, place the buns on the steamer to ensure that there is a certain distance between each bun and avoid sticking together.

7.Post-pot treatment: Do not open the steaming pot immediately after cooking, wait for a few minutes to let the moisture on the surface of the steamed buns come out to avoid deformation or cracking of the steamed buns.

It takes a certain amount of skill to make leek vermicelli buns, and here are some tips for making leek vermicelli buns::

1.Making dough: The dough of leek vermicelli buns should be kneaded moderately soft and hard, and an appropriate amount of water can be added when kneading the dough, which can make the dough more tough.

2.Handling of leek vermicelli: The leek vermicelli should be blanched with boiling water in advance, and then cut into small pieces for later use. This will make the leek vermicelli more tender.

3.Preparation of bun filling: The filling of leek vermicelli buns can be prepared according to personal taste, and seasonings such as minced pork, green onions, ginger and garlic can be added to make the filling more delicious.

4.How to wrap the buns: knead the dough into long strips, then cut it into small pieces, roll it into a pancake shape with a rolling pin, put in an appropriate amount of filling and leek vermicelli, and then tease the edges of the bun to the middle, and finally pinch it tightly.

I hope the above tips can be helpful to you, and I wish you a delicious leek vermicelli bun!

Making leek vermicelli buns is a traditional northern Chinese snack with a delicious taste, and there are a few tips you can use to make your buns even better. Here are some tips for making leek vermicelli buns:

Steamed bun filling: The filling of leek vermicelli buns generally includes leeks and vermicelli, and some other ingredients such as minced pork, shrimp, etc. can be added according to personal taste. Pay attention to the leeks and vermicelli in advance, and squeeze out the excess water as much as possible, so as not to make the filling too moist and affect the taste and texture of the bun.

Bun wrappers: When making bun wrappers, you can use high-gluten flour to make more chewy bun wrappers. In the process of mixing noodles, you can add an appropriate amount of salt and sugar to make the bun skin more tasteful.

In addition, in the process of making dough, the dough can be fermented a second time, which can make the bun skin softer.

Steamed bun wrapping method: There are many ways to wrap buns, for leek vermicelli buns, you can use the common folding method, that is, wrap the bun skin into a semicircle, and then close the bun skin on both sides, pinch and seal tightly. At the sealing of the buns, you can use a little more force to prevent the buns from opening during the steaming process.

Steaming in the pot: Put the buns into the steamer, grasp the heat well, generally steam for 8-10 minutes, too long will cause the buns to be too soft and rotten, and too short time will cause the buns to be undercooked. When steaming the buns, you can spread a layer of wet towel on the lid of the pot to prevent water vapor from dripping into the buns and affecting the taste of the buns.

Leave the bun after cooking: After the buns are steamed, you can leave them for a while to let the buns cool slightly and taste better. After cooking, you can brush a layer of cooking oil on the surface of the buns to make them smoother and brighter.

The above are some tips for making leek vermicelli buns, I hope it will help you! In the production process, it can be adjusted according to personal taste and experience, and constantly try and improve to make a delicious taste of leek vermicelli buns.

Making leek vermicelli buns is a more traditional Chinese snack, and there are a few tricks to make the buns taste better and look better. Here are some tips for making leek vermicelli buns:

1.Making dough: The dough needs to be kneaded smooth and elastic enough, and rest for a period of time, so that the gluten can be fully relaxed, which is convenient for maneuvering. When mixing the dough, you can add an appropriate amount of salt and oil to improve the ductility and toughness of the dough.

2.Preparation of filling: The filling of the bun needs to be chopped delicately and stirred evenly to ensure that the leeks and vermicelli are evenly distributed and the taste is richer. At the same time, it is necessary to control the moisture of the filling and try to avoid excessive juice.

3.The shape of the bun: divide the dough into equal sizes, press it to make it slightly thicker around the periphery and a little thinner in the center, put in an appropriate amount of filling, and then gradually knead it and seal it with your thumb.

Squeeze out the air before kneading to prevent the buns from breaking due to the expansion of the gas during the cooking process. The bun is shaped into a horseshoe shape, which is beautiful and generous.

4.Steaming of steamed buns: Spread a layer of damp cloth in the pot, and then put the finished steamed buns on the cloth for steaming, pay attention to the heat when steaming, let the water boil before putting in the buns, and steam for 10 minutes on medium heat after opening the lid.

5.Prepare seasonings: Seasonings such as soy sauce, vinegar, chili oil, etc., can be prepared according to taste preferences, which can improve appetite and texture.

In general, making leek vermicelli buns requires attention to detail and experience accumulation, and constantly trying to adjust the proportions and skills of each link in order to make steamed buns with great taste.

1.The dough should be kneaded and the muscles are elastic. The skin of the bun is the key, and the kneading time should be enough, and it should be kneaded until it is very chewy and elastic.

2.Leeks and vermicelli should be chopped into tiny pieces. If the leeks are cut too large or the vermicelli is not too small, it will cause the bun to taste bad or not be easy to wrap.

3.Mix the leeks, vermicelli and pork filling. If the moisture of the fine burning filling is not as much as that of the gods, the seasoning is not absorbed evenly, the taste of the bun is not good, and the filling is easy to disperse.

4.The bun should be thin and filling. When making steamed buns, pay attention to wrapping the filling full, and the skin should also be thin and tough, so that it tastes more delicious.

5.The buns should be proofed for enough time. If the proofing time is too short, the bun is easy to harden, and if the proofing time is too long, the bun will be sour. It is recommended to rise for about 1-2 hours, and let it ferment to twice its size in a warm and humid environment.

6.When steaming the buns, you should master the heat well. After the buns are put into the steamer, they should be steamed over high heat for 3-5 minutes, waiting for the steam to dissipate, and then reduce the heat and continue to steam for about 15 minutes.

Through the use of the above skills, the taste of leek vermicelli buns can be better, the filling is more delicious, and the steamed buns are moist and fragrant, and the taste is rich.

Making leek vermicelli buns is a traditional northern Chinese snack that is loved by people for its fragrant and delicious taste. Here are a few tips for making leek vermicelli buns:

Dough making: When making leek vermicelli buns, the quality of the dough is very important. In order to make the buns more elastic and sticky, it is usually necessary to use high-gluten flour and control the proportion of water surface so that it is not too wet or too dry.

At the same time, you can also add an appropriate amount of eggs or gluten to increase the toughness and chewiness of the dough.

Filling Handling: Leeks and vermicelli are the main fillings for leek vermicelli buns and require adequate pretreatment. Leeks need to be blanched or soaked in salt water to remove bitterness and impurities, and control the size of the chopped pieces; The vermicelli also need to be soaked in advance to soften, and then cut to the appropriate length with scissors.

In addition, you can add the right amount of toppings such as minced meat or shrimp according to your personal taste.

Stuffing skills: The placement and folding of the bun filling is one of the most critical aspects of the bun making process. When wrapping leek vermicelli buns, you need to arrange the filling evenly in the middle of the dough, pinch out the folds with your fingers, and fold them from the sides to the center until the filling is completely sealed.

This will ensure that the bun has a smooth appearance and a rich filling that makes it more delicious.

Steaming skills: Steaming is also an important factor that affects the taste of leek vermicelli buns. When steaming steamed buns, you need to pay attention to the heat and time, and it is not advisable to take them out too early or too late.

Usually, you need to steam on high heat for about 5 minutes, and then turn down the heat and steam slowly, the total time should not exceed 15-20 minutes, to maintain the fluffiness and moistness of the buns.

The above are a few tips for making leek vermicelli buns, which can be appropriately adjusted according to your own experience and taste in actual operation. I hope it helps you to make a delicious leek vermicelli bun!