Steamed bun with pork noodles and cabbage stuffing(bai cai xian zhu rou fen tiao zheng da bao )

Steamed bun with pork noodles and cabbage stuffing

Introduction:

"When people eat cabbage, they will peel off several layers of outer bands at will. That's because there are many fibers in the cabbage bands, and the taste is poor. Like to eat inside the heart, the closer the part of the heart, the more tender the sweeter. Cabbage heart is especially suitable for cold, crisp and sweet. The middle part of Chinese cabbage is suitable for frying and stewing. What's the use of Chinese cabbage? It's too wasteful to discard it. In fact, Chinese cabbage has its own magical function. It's better to use it to make steamed buns. It's because the fiber of cabbages is mostly chopped, watered and steamed, and then the humble cabbages immediately become a phoenix! "

Production steps:

Step 1: cut pork into 1cm dices separately

Step 2: put the fertilizer into the frying pan to refine the oil

Step 3: put it in a container

Step 4: thin into soy sauce, thirteen incense, oyster sauce, pepper, stir evenly

Step 5: marinate for more than 1 hour

Step 6: put the refined diced fat and oil into the lean meat, mix well and let it stand

Step 7: add 8 grams of baking powder into 500 grams of warm water, slowly add it into 1000 grams of flour, and stir it into flocs

Step 8: mix into smooth dough, cover or cover with plastic film, and ferment in a warm place

Step 9: to 2 times the size, fermentation completed.

Step 10: cut onion and ginger into pieces

Step 11: cook and chop the vermicelli

Step 12: after the cabbage is chopped, sprinkle a little salt to kill the water, and then put it into the gauze to squeeze out the water

Step 13: put chopped scallion and ginger into a meat bowl and stir well,

Step 14: add a little sesame oil to taste

Step 15: put the minced meat and shredded noodles into the cabbage bowl and stir well,

Step 16: add an appropriate amount of salt to make it salty and light for your own taste, so try to add the amount of salt, just right

Step 17: the stuffing of cabbage and pork buns is ready.

Step 18: knead the dough well and exhaust,

Step 19: rub into long strips and cut into 50g dosage forms

Step 20: rolling into a round skin

Step 21: take a round skin and put the stuffing on it,,

Step 22: take pleats and wrap the hair for about 20 minutes.. ，

Step 23: add cold water to the pot, bring to a boil over high heat, change to medium heat and turn off the heat after 18 minutes

Step 24: stop for 3 minutes before removing the cover

Step 25: the cabbage steamed buns with thin skin and big stuffing are out of the pot, with the scallion white of Zhangqiu scallion, not to mention how delicious it is.

Materials required:

Common flour: 1000g

Pork: 400g

Chinese cabbage: moderate

Vermicelli: a handful

Delicious soy sauce: right amount

Scallion: right amount

Pepper: a little

Thirteen incense: a little

Salt: a little

Sesame oil: a little

Oyster sauce: a little

Water: 500g

Baking powder: 8g

Ginger: right amount

Note: 1. The cabbage of baozi is better to use the cabbage Bangzi. The fiber of the cabbage Bangzi is more. It tastes not crisp and soft, and has a chewy taste. 2. After the cabbage is chopped, it must be sprinkled with a little salt to kill the water, and then it must be dried. If there is too much water, it is not good to wrap, and too much water is not delicious. 3. After the noodles are cooked, there is no need to over water. Just take them out and control the water. If they are over water, it will be very slippery, but it is not easy to operate. 4. How many cabbages can I use? If I want to eat more cabbages, I will put more cabbages. If I want to eat less cabbages, I will put less cabbages. I can't give the exact number. I'm very casual every time I make cabbages. I never weigh them.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bai Cai Xian Zhu Rou Fen Tiao Zheng Da Bao