Leek Egg Vermicelli Bun

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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Course: Main Course

Cuisine: Chinese

Keyword: Leek Egg Vermicelli Bun

Prep Time: 40

Cook Time: 30

Servings: 2

Calories: 708kcal

Ingredients

250 g High gluten flour
250 g leek
90 g egg about 2
60 g Vermicelli
30 g Dried shrimp skin
cooking wine right amount
yeast right amount
salt right amount

Instructions

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