Vegetable vermicelli buns
Overview
I made this when the moss was freshly planted. I always thought it was too homely so I didn’t pass it on for everyone to try. Now that spring has passed, I hope everyone will try this stuffed bun again in spring. It is simple and delicious. . .
Tags
Ingredients
Steps
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Dissolve the baking powder in water, add flour and form into a ball, ferment for about 2 hours to form a honeycomb shape.
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Pick and wash the moss.
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Boil the water, add the moss and blanch it slightly, then put it in cold water to cool down.
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Soak the vermicelli until soft.
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Remove the water from the moss and chop into small pieces.
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Chop the soaked vermicelli into pieces.
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Put it in a basin and add dried shrimps.
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Add chopped green onion, peanut oil, salt, chicken essence, stir evenly, and the filling is ready.
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Knead the dough that has risen, break it into small pieces, and flatten it.
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Roll into a round crust.
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Wrap in moss stuffing.
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Knead it in a circle and the bun will be ready.
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Place on grate and steam for 25 minutes.
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The hot buns come out of the pan.
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Delicious. . . .
