Steamed buns with cabbage, egg and vermicelli

Overview

How to cook Steamed buns with cabbage, egg and vermicelli at home

Beat eight eggs in a bowl and stir well with chopsticks
Heat oil in a pan and add eggs
Quickly stir-fry
Add chopped cabbage
Stir-fry over high heat evenly
Stir-fry for 3 minutes. Add the pre-soaked vermicelli and stir-fry over low heat
Add 2 tablespoons of chicken essence, 3 tablespoons of salt, 2 tablespoons of five-spice powder, 2 tablespoons of sesame oil
Stir well and stir-fry for 8 minutes, then turn off the heat and the filling is ready
Make the noodles in advance, let them deflate for 15 minutes, and cut them quickly
Catch the bun skin
Take a piece of skin that has been cooked quickly, wrap it in the stuffing, and knead it well
The wrapped buns are placed in the steamer
Arrange it so it’s not too crowded
Pour cold water into the pot and steam for 15 minutes
After 15 minutes, use chopsticks to poke the surface of the buns, then spread them out and it will be ready. 1. Fragrant and big buns
It’s out of the pot