Steamed bun is a traditional breakfast in China. Steamed buns have various flavors, rich fillings, vegetable buns, and various meat buns. Chinese buns are soft and delicious. It’s the best choice for breakfast.
Cabbage is a vegetable that we can eat all year round. It can be fried, stewed, and salads. Today I will teach you to use cabbage as a filling, and make it with three ingredients such as vermicelli, egg, and carrot. It is light and nutritious. It is suitable for hot days in summer.
Chinese Bun Recipe Ingredients:
500g flour, 5g yeast, 1 cabbage, 3 eggs, a handful of vermicelli, proper amount of oil and salt, 1 leek, 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce, 1 teaspoon of pepper powder, 1 teaspoon of thirteen spices, 250g water.
Cooking steps:
1. First make the dough: 500 grams of flour plus about 50% warm water(250 g), add 1% yeast (5 g) and a small amount of salt. Make a smooth dough with your hands, cover with plastic wrap and place in a warm place to ferment for 1 hour.
2. Soak the vermicelli in warm water in advance, cut the vermicelli into small pieces. Then shred the cabbage, sprinkle with half a tablespoon of salt, rub the cabbage with your hands, marinate for a few minutes. Then add water to wash the cabbage to remove the salt, and squeeze the cabbage by hand Moisture.
Peel and chop carrots, mince the leek. Add oil to the pot and heat it, pour the egg liquid, spread it out. Wait until the egg liquid is heated to solidify. Then take them out of the pot and set aside.
3. Put the cabbage in a large bowl, add vermicelli, egg nuggets, carrots, minced leek, cooked oil, or salad oil, oyster sauce, light soy sauce, pepper powder, thirteen spices, stir evenly with chopsticks. The bun stuffing is adjusted.
4. Rub the fermented dough into strips, and then cut the strips into several portions. Take one of them and roll it into steamed bun skin. Add the appropriate amount of mixed cabbage egg and vermicelli filling. After the buns are wrapped, cover with plastic wrap for a while to make the dough softer.
5. Add water to the steamer, cover the pot, boil the water and steam for 15 minutes, turn off the heat, then simmer for 2 minutes.
Chinese Bun Recipe Tips:
The cabbage is marinated in advance to remove the water content.
Soak the vermicelli in the water until it is completely soft.
Chinese Bun Recipe | Steamed Bun With Cabbage, Egg And Vermicelli
Ingredients
- 500 g flour
- 5 g yeast
- 1 cabbage
- 3 eggs
- a handful of vermicelli
- moderate oil and salt
- 1 leek
- 1 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tsp pepper powder
- 250 g warm water
- 1 tsp thirteen spices
Instructions
- 1. First make the dough: 500 grams of flour plus about 50% warm water(250 g), add 1% yeast (5 g) and a small amount of salt. Make a smooth dough with your hands, cover with plastic wrap and place in a warm place to ferment for 1 hour.
- 2. Soak the vermicelli in warm water in advance, cut the vermicelli into small pieces. Then shred the cabbage, sprinkle with half a tablespoon of salt, rub the cabbage with your hands, marinate for a few minutes. Then add water to wash the cabbage to remove the salt, and squeeze the cabbage by hand Moisture.
- Peel and chop carrots, mince the leek. Add oil to the pot and heat it, pour the egg liquid, spread it out. Wait until the egg liquid is heated to solidify. Then take them out of the pot and set aside.
- 3. Put the cabbage in a large bowl, add vermicelli, egg nuggets, carrots, minced leek, cooked oil, or salad oil, oyster sauce, light soy sauce, pepper powder, thirteen spices, stir evenly with chopsticks. The bun stuffing is adjusted.
- 4. Rub the fermented dough into strips, and then cut the strips into several portions. Take one of them and roll it into steamed bun skin. Add the appropriate amount of mixed cabbage egg and vermicelli filling. After the buns are wrapped, cover with plastic wrap for a while to make the dough softer.
- 5. Add water to the steamer, cover the pot, boil the water and steam for 15 minutes, turn off the heat, then simmer for 2 minutes.
