The buns are stuffed like this, all of them are fluffy and soft, delicious and delicious, the method is simple, and you will learn it

Ingredient list: all-purpose flour, sugar, yeast, pork belly, sweet potato vermicelli, cabbage, light soy sauce, dark soy sauce, soybean paste, five-spice powder, salt, cooking oil, green onion and ginger

How to make it:

Step 1: 500 grams of flour, 5 grams of yeast, 260 ml of warm water and dough, stir into a flocculent, knead into a dough with moderate hardness and softness, put it in a basin, cover and let rise until twice as large (about 2 hours)

Step 2: Wash and chop the pork belly into small pieces, and put it in a bowl for later use. Wash the cabbage to remove the hard stems and chop it, put it in a large basin and add a spoonful of salt, stir well, and marinate the water. Then squeeze out the excess water from the cabbage and set aside.

Step 3: Pour oil into the pot, pour in the green onion and ginger to stir-fry until the oil is hot, pour in the minced meat, stir-fry until the minced meat changes color, add a spoonful of seasoning noodles and 2 spoons of soybean paste, then stir-fry the sauce to bring out the fragrance of the sauce, add light soy sauce and dark soy sauce and stir-fry evenly.

Step 4: Pour a large bowl of water into the fried minced meat, bring to a boil and turn off the heat. Put in a handful of vermicelli, soak for about 30 minutes, cut into small pieces with kitchen scissors, add the pickled cabbage, stir well, and the bun filling is ready.

Step 5: After the noodles are made, knead and exhaust, knead the long strips, cut them into evenly sized dough, roll them into bun skins with thin edges and thick middle, and wrap them with filling.

Step 6: Wrap the buns, put them in the steamer and cover them, let them rise for 15 minutes, boil over high heat, steam for 15 minutes, turn off the heat and simmer for 3 minutes. The delicious vermicelli, cabbage, minced meat buns are ready.

Tips:

1. Add water to boil the fried meat filling, put in the vermicelli to soak the vermicelli will add more flavor, the soaking time should not be too long, soft with a little hard, and the taste is better after steaming.

2. When mixing noodles, the ratio of water, flour and yeast should be adjusted, you can refer to the ratio in the video (500 grams of flour, 5 grams of yeast, 3 grams of sugar, 260 ml of warm water).

3. After the buns are ready, put them in the steamer for a second time to rise for 15 minutes, then turn on the high heat and steam for 15 minutes, turn off the heat and simmer for another 3 minutes, so as to prevent the buns from collapsing and retracting.