Pork bun with cabbage(bai cai zhu rou bao )

Pork bun with cabbage

Introduction:

"Although I grew up in the south, my parents were from the north, and I spent seven years in the north, so I learned to make pasta. A few days ago, the supermarket had a special price for Chinese cabbage and bought two. I couldn't finish the fried dishes, so I made some cabbage buns today. The son ate two steamed buns, a bowl of porridge, an egg, and steamed buns. He was afraid that he would eat too much, so he didn't let him eat any more. He's only four years old. "

Production steps:

Step 1: dice the fat meat, put it in the pot and refine a little oil (one is to make the fat meat taste less greasy, the other is to wrap the cabbage with this oil to make the cabbage not water). Dice the cabbage, sprinkle with salt and let stand for a few minutes. Squeeze out the water and put it in the pot.

Step 2: dice lean meat, green onion and ginger, add some soy sauce and mix well.

Step 3: make a good face.

Step 4: after kneading the dough, divide it into the right size dough, knead it slightly and place it for a while. Let the dough wake up a little.

Step 5: mix the lean meat and cabbage, add some flour sauce, and season. (no more salt)

Step 6: make a layer of Southern buns.

Step 7: make a layer of northern buns.

Step 8: let stand for 10 minutes, steam over high heat. Steam for another 15 minutes after steaming.

Step 9: OK, steaming hot steamed buns!

Materials required:

Pork: 150g

Flour: 500g

Cabbage: five or six pieces

Scallion: right amount

Ginger: right amount

Flour paste: right amount

Note: the skin should not be too thin, otherwise the vegetable soup will be soaked in the dough, and it will not be steamed. Hard.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bai Cai Zhu Rou Bao