Vermicelli and Egg Bun

First, soak the vermicelli in boiling water until soft, then chop it up and add it to the green onions and the cooked eggs.

You can add a small amount of grated carrot, mainly to make the steamed dish look more colorful.

Mix all the seasonings together evenly, and you can add a little sesame oil as appropriate.

Add yeast to the dough and knead it into a ball, then roll it out into a dough sheet the size of a regular glass cup opening.

Each of my dumplings is about 40 to 50 grams.

Then the bag will be ready.

Place in the steaming basket to ferment for about 10-20 minutes. Finally, put it in the steamer and steam for 15-20 minutes. Perfect. Because of my lighting, the buns look a bit yellow in the photo, but they are actually very white when made.