Mixed Vegetable Vermicelli Bun

Name: Mixed Vegetable Vermicelli Bun
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 5 slice Chinese cabbage; 1/2 piece Corn; 1 piece Carrot; 1 handful fans; 1 spoon Thirteen Spices; 1 spoon Oyster sauce; 0.5 spoon chicken essence; a pinch Black pepper powder

Hearty steamed buns made with wheat and buckwheat dough, stuffed with glass vermicelli, napa cabbage, carrot, and corn in a garlicky, peppery oyster-sauce glaze.

1 hrNewMedium Staple Food Steam Light

Instructions

1
Shred the carrots, blanch and chop the corn kernels, Chinese cabbage, and vermicelli. Make sure to squeeze out the water from the Chinese cabbage.
2
Add oil to the pan, put in the carrots and stir-fry for a moment, then turn off the heat.
3
Add the remaining ingredients, including Chinese five-spice powder, oyster sauce, chicken bouillon, and black pepper, and mix well.
4
Remove from the pot and let it cool for later use.
5
Knead the dough (500g of flour, 100g of buckwheat flour, 6g of yeast).
6
Ferment until it doubles in size.
7
Exhaust.
8
Divide into portions, roll out the dough.
9
After filling, I forgot to take a photo, so I'll describe it in words. Once filled, place it in the steamer and continue to ferment for 20 minutes, then steam with cold water brought to a boil for 15 minutes.