Double color cabbage(hua yang bao cai shuang se cai bao )

Double color cabbage

Introduction:

"This year, for various reasons, China's cabbage is enjoying a good harvest, but it is facing unsalable and low price. It's really meaningful that gourmets do this activity of making cabbage together. I raise my hands and my feet to agree with you!!!! We are all housewives in charge of the vegetable basket. If we stretch out our hands and pick the cabbage into the basket, we will be able to smooth the brow of the depressed vegetable farmers. Besides our strength, we will get a snack. Why don't we all do it? In addition, cabbage is really a vegetable with high nutritional value. Eating more is good for your health! Cabbage, also known as cabbage, cabbage, also known as cabbage, is a variety of cabbage. Among the best foods recommended by the World Health Organization, cabbage ranks third. It contains a lot of vitamin C, cellulose, carbohydrates and various minerals. Eating more cabbage can prevent cancer. The nutritional components of green cabbage and purple cabbage were basically the same. Purple cabbage is also rich in anthocyanins, has anti-aging effect. It can also enhance the elasticity of blood vessels, inhibit inflammation and allergy, and improve the flexibility of joints. "

Production steps:

Step 1: wash the purple cabbage, cut it into pieces, grind it with a cooking machine, and squeeze out water.
Filter the juice through a leaky screen.

Step 2: add baking powder, stir well, add flour and make purple dough. Warm water to develop baking powder, add flour and make white dough.

Step 3: stir in minced ginger, salt, white pepper, chicken essence and sesame oil, marinate for about two hours.

Step 4: wash the cabbage, remove the old side and chop it up. Dice green onion, stir green onion and cabbage, add oil, stir evenly, make it wrapped in oil, can effectively prevent water.

Step 5: add the marinated meat and stir well.

Step 6: the dough is ready! Knead into a smooth dough.
White dough and purple dough, twisted into hemp pattern.

Step 7: pinch the dough and roll the skin.

Step 8: fill in the stuffing and make a bun. This bag method is just learned by me, so it's not very sharp. It's worse than my usual bag!

Step 9: wake up the bun, drain the steamer, brush oil on the grate, and put the bun in.
Turn off the fire after 20 minutes.
Simmer for 5 minutes before opening the lid to prevent the bun from collapsing!

Materials required:

Purple cabbage: one

Flour: right amount

Baking powder: appropriate amount

Green cabbage: one

Onion: one tree

Pork stuffing: right amount

Proper amount of oil

White pepper: right amount

Chicken essence: appropriate amount

Salt: right amount

Note: 1, purple cabbage chopped, into the blender, wrapped with cloth, extrusion water. 2. The juice is filtered by a filter screen to prevent dregs from affecting the fineness of the dough. 3. When mixing white and purple dough, don't put too much powder on it, or they won't stick. 4. Fill in the stuffing and compact it with the back of the spoon to prevent less stuffing. 5. Don't throw away the purple cabbage residue left by juicing!

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hua Yang Bao Cai Shuang Se Cai Bao