¿Cómo cocinar el bollo de fideos con huevo y puerro?

Leek Egg Vermicelli Bun

Try to make buns with different fillings to see which tastes best, and finally come to the conclusion that the classic combination: leeks, eggs, and vermicelli are the most popular in my house.

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Platón: Plato principal

Cocina: Chino

Palabra clave: Leek Egg Vermicelli Bun

Tiempo de preparación: 40

Tiempo de cocción: 30

Raciones: 2

Calorías: 708kcal

Ingredientes

250 g Harina con alto contenido en gluten
250 g puerro
90 g huevo about 2
60 g Vermicelli
30 g Dried shrimp skin
cooking wine cantidad correcta
yeast cantidad correcta
sal cantidad correcta

Elaboración paso a paso

Divide the yeast powder with water at about 30 degrees, then add it to the flour and mix
Make it into a smooth dough, cover it and set it aside for fermentation;
The vermicelli is boiled in water until soft;
Beat the eggs into a bowl, add salt and cooking wine, and mix well;
Heat the pan with cold oil, pour the egg liquid;
Slowly fry until the shape is set, cut into small pieces with chopsticks, and put them into a bowl;
Put the cooked vermicelli into a bowl and cut into small pieces with scissors;
Put the scrambled eggs, leeks and vermicelli into a bowl;
Add sesame oil and salt in turn and mix well;
Put a little oil in the pot and stir-fry the shrimp skin until fragrant;
Mix the sautéed shrimp skins into it and mix well;
The dough is fermented to 1.5 times to 2 times the size, and the fingers do not rebound;
Divide the dough into the same size doses and wait for 10 minutes;
Roll the dough into a round piece and wrap it in the filling;
Raise the round edge with your right hand and fold it inward, wrap it up, and put it in the steamer for 10 minutes;
After the water is boiled, steam the wrapped buns on high heat for 8 minutes, simmer for 1 minute, then remove the lid;
Started eating