Pork bun with cabbage and sea rice(bai cai hai mi zhu rou bao )

Pork bun with cabbage and sea rice

Introduction:

"The most common cabbage pork bun in winter, adding some sea rice to the meat stuffing will greatly improve the taste of the bun."

Production steps:

Step 1: chop the pork into mince.

Step 2: wash the scallion and ginger and cut them.

Step 3: wash the sea rice and soften it with a little warm water.

Step 4: mix the minced meat, onion and ginger, add all seasonings, and mix well in one direction.

Step 5: chop the rice.

Step 6: add in the meat and mix well.

Step 7: wash and chop the cabbage.

Step 8: hold the water and mix the meat together.

Step 9: knead the flour with yeast powder and water into a dough, cover it with wet cloth and put it in a warm place to wake up naturally.

Step 10: wake up and have a good dough.

Step 11: wake up, take out the dough, exhaust and knead.

Step 12: knead the dough and roll it into a bun skin.

Step 13: make a green bun.

Step 14: cover the towel and wake up for 15 minutes.

Step 15: put the steamed buns into the steamer, steam them for 15 minutes, cover them and steam for 5 minutes.

Step 16: finished product drawing.

Materials required:

Pork: 400g

Cabbage: 700g

Haimi: 20g

Flour: 600g

Yeast powder: 8g

Water: moderate

Scallion: 15g

Ginger: 10g

Soy sauce: 5ml

Meijixian: 10ml

Five spice powder: 5g

Salt: 5g

Peanut oil: 30ml

Note: don't open the cover immediately for the right steamed bun. Steam for 5 minutes before opening the cover.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bai Cai Hai Mi Zhu Rou Bao