Chinese Food
Vermicelli bun in memory
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I've been worried about whether I'll forget the taste of my hometown. I've wanted to eat the vermicelli bun made by my mother for a long time. It's OK. I haven't forgotten. It's still the taste.
Cooking ingredients
Cooking Steps
Step1:Hair noodles. 500g flour. Add 1.5g Angel yeast.
Step2:Fans bubble hair in advance. When making noodles, handle the fans with good bubbles. Chop them u
Step3:Minced pork. I like the one with a little oil. So I have a lot of fat.
Step4:Heat the pot first. Put the streaky pork to press the oil. Put the vermicelli, ginger powder and chili powder after the oil is out
Step5:Seasoned Shida soy sauce, raw soy sauce, old soy sauce, salt, chicken essence, oyster sauc
Step6:Look. The fried stuffing is like this. If you like to eat shallot, you can put some green onion.
Step7:The facial hair is almost done. The hair is done when there is honeycomb. Start kneadin
Step8:Making steamed buns. It's all flour. I can't beat. 500g flour. 3 fans. 250g pork is just right.
Step9:The raw slab is fermented again in the oiled pot for 20 minute
Step10:Turn on the fire for 8 minutes. Turn off the fire. Wait for 5 minutes before you start the pot
Step11:Delicious vermicelli bun is goo
Step12:Isn't it easy? Let's try
Cooking tips:There are skills in making delicious dishes.
