Steamed bun with leek and vermicelli recipe-Chinese Food-best chinese food recipes-cooking food

Steamed bun with leek and vermicelli

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Some people can't accept the smell of leeks. But people who like leeks especially love the taste. In summer, they can't eat fat meat or anything. They make dumplings with plain stuffing. Pure vegetable filling is a bit monotonous. I added some lard to it. The finished product tastes very fragrant and won't feel greasy. I don't agree with the view that lard is not healthy. The oil boiled by myself is clean and not often eaten. It's more fragrant than blended oil. -

Cooking ingredients

Cooking Steps

Step1:Flour with yeast and sugar.

Step2:Add water little by little. Mix with hands to form floccule

Step3:Knead into a smooth, even dough. Cover with plastic film. Let it stand and ferment at room temperature.

Step4:Soak the fans in boiling water for half an hour in advance.

Step5:Clean the leeks, cut off the roots and chop them.

Step6:Shredded leek, chopped vermicelli, lard, salt and peppe

Step7:Stir well and refrigerate in the refrigerator. The frozen leeks will not come out of the water. The lard will solidify and wait for the next package.

Step8:Ferment the dough to twice the size. Open the tiny holes in it. The fermentation is completed.

Step9:Knead the fermented dough again. Exhaust the air. Knead it again to make a uniform dough.

Step10:Rub the growth bar.

Step11:Cut into small pieces. Squash.

Step12:Flak

Step13:Scoop up a big spoon of stuffing and wrap it into a bun.

Step14:Put them all into the steamer. Heat for two or three minutes. Turn off the fire. Cover with the remaining temperature and ferment for 20 minutes.