Pork bun with cabbage(bai cai zhu rou bao )

Pork bun with cabbage

Introduction:

Production steps:

Step 1: knead the dough materials into smooth dough and wake up to twice the size.

Step 2: divide the dough into two parts.

Step 3: knead the strips separately.

Step 4: cut into several small dosage forms.

Step 5: roll the dough to be thick in the middle and thin around.

Step 6: wash the filling.

Step 7: chop the cabbage into powder, add salt to marinate and water.

Step 8: cut the pork into small pieces and put it into the blender. Add seasoning and appropriate amount of water to stir.

Step 9: prepare the seasoning.

Step 10: stir the minced meat and serve.

Step 11: dry the cabbage, mix the water with minced meat, 1:1, and then add 1 teaspoon of salt.

Step 12: stir evenly in one direction.

Step 13: then make a bun.

Step 14: wake up for 20 minutes, steam for 18 minutes and simmer for 4 minutes.

Materials required:

Wheat flour: 250g

Warm water: 135g

Yeast: 5g

Cabbage: moderate

Pork forelegs: moderate

Dumpling seasoning: right amount

Tender meat powder: right amount

Onion, ginger and garlic powder: appropriate amount

Baijiu: moderate amount

Salt: right amount

Notice: PS: 1. When the pork is stirred in the blender, add half a bowl of onion, ginger and garlic water to stir, then stir and size, and then add half a bowl of onion, ginger and garlic water to stir. 2. Stir the meat in one direction. 3. The skin used in making steamed buns for the first time has not been fermented. This time, the fermented skin is softer and more delicious. 4. Brush a layer of oil under the bun and steam it to prevent sticking.

Production difficulty: ordinary

Craft: Skills

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Bai Cai Zhu Rou Bao