Vermicelli and Pork Steamed Buns

Overview

The reason why vermicelli buns are so delicious is because the vermicelli absorbs seasonings, gravy and oil, and a large amount of green onions and ginger are added, making the stuffed buns full of the meaning of washing away the excess and returning to nature. The steamed buns are fragrant, the vermicelli is crystal clear and elastic, and tastes great.

Tags

• staple food
• home cooking
• old man
• breakfast
• northeastern cuisine
• steamed buns
• fast food
• fresh yeast
• homemade sichuan pepper powder
• old soy sauce
• oyster sauce
• pork belly
• sesame oil
• sweet potato vermicelli
• thirteen incense
• umami soy sauce
• pepper
• plain flour
• salt
• vegetable oil

Ingredients

Steps

1. 1 Cut pork belly into 1cm cubes

   

2. 2 Add appropriate amount of oyster sauce, umami soy sauce, a little pepper, thirteen spices, and dark soy sauce and stir evenly

   

3. 3 Marinate for more than 2 hours (I refrigerated it overnight)

   

4. 4 Dissolve 22 grams of fresh yeast with a small amount of water

   

5. 5 Slowly add into 1500 grams of flour, then add the remaining water

   

6. 6 Mixing bowl and dough

   

7. 7 Knead into a smooth dough, cover it or cover it with plastic wrap and let it rise in a warm place

   

8. 8 Soak the vermicelli in warm water until soft

   

9. 9 Put it into the pot and cook it. Boil the pot for a few minutes, then turn off the heat and simmer for a while (control the situation carefully and do not cook for a long time)

   

10. 10 Once it becomes elastic with your hands, take it out to control the water. It is too soft and not delicious (remember not to let it pass through the water, otherwise it will become slippery and difficult to wrap)

    

11. 11 After it cools down, chop it with a knife without breaking it into pieces.

    

12. 12 Put a little sesame oil in the meat filling

    

13. 13 Chop onion and ginger into pieces

    

14. 14 Place the chopped green onions and ginger into a bowl containing the meat

    

15. 15 Heat an appropriate amount of vegetable oil in a pot, pour onion and ginger while hot and saute until fragrant

    

16. 16 Add the crushed vermicelli and check the state of the filling. If the filling is dry and light in color, add some umami soy sauce to adjust the color and add moisture to adjust the dryness and humidity.

    

17. 17 Add homemade Sichuan peppercorns and an appropriate amount of salt to adjust the saltiness to suit your own taste, so try adding the appropriate amount of salt.

    

18. 18 The filling for this pot of vermicelli and meat buns is ready.

    

19. 19 Let the dough double in size. If you peel it off and see that it is full of bubbles, fermentation is complete.

    

20. 20 The risen dough is kneaded repeatedly and deflated

    

21. 21 Shape into long strips

    

22. 22 Cut into even pieces

    

23. 23 Flatten it into a round crust that is slightly thicker in the middle and thinner toward the outside.

    

24. 24 Take a round wrapper and put the stuffing on it

    

25. 25 From both sides to the middle, pinch the middle part first

    

26. 26 Then pinch both sides

    

27. 27 Place the wrapped buns on the curtain, cover with a drawer cloth and let rise for about 10 minutes. (Depending on the weather, the time in summer is short, and the time in other seasons is increased accordingly)

    

28. 28 Use corn husks to put corn husks under the buns to prevent them from sticking

    

29. 29 Pour cold water into the pot, bring to a boil over high heat, then reduce to medium to low heat for 18 minutes and then turn off the heat

    

30. 30 Leave for 2-3 minutes before opening the lid and taking it out

    

31. 31 Place on a curtain to dissipate heat.

    

32. 32 You can't finish the buns you make at one time. After they are cooled, put them in a ziplock bag and freeze them in the refrigerator. When you eat them, heat them in a steamer. They will be as delicious as freshly steamed buns.