Steamed bun with cabbage(yang bai cai bao zi )

Steamed bun with cabbage

Introduction:

Production steps:

Step 1: wash the cabbage, blanch it with water, take it out and cut it up.

Step 2: 2. Mix the meat stuffing with cooking wine, Chinese prickly ash noodles, pepper noodles, ginger powder and sesame oil, and simmer for 20 minutes.

Step 3: 3. Soften the vermicelli with water, blanch it, remove and chop it.

Step 4: 4. Flour with a little yeast powder and baking powder, warm water and make a smooth dough. For the first time, about 10 minutes.

Step 5: in the process of waiting for the dough to grow, mix the vermicelli, meat stuffing and cabbage together, add salt and mix well, then put the chopped scallion powder, mix well, do not put the scallion early or over stir, in order to prevent the smell of scallion.

Step 6: when the dough is twice the original size, sprinkle some thin flour on the panel, take the dough and put it on the panel, cut it into proper size, and roll it into thin skin with thin edge and thick middle. Put the right amount of stuffing on it and wrap it into buns.

Step 7: put the steamed stuffed buns on a cold water pan and stir them for about 5 minutes. Open fire, 10 minutes after hot air.

Materials required:

Cabbage: 500g

Pork stuffing: 300g

Vermicelli: 100g

Flour: 200g

Salt: 10g

Sesame oil: 15g

Cooking wine: 15g

Zanthoxylum powder: 5g

Pepper: 5g

Note: 1. Onion should not be put too early, do not stir too much, to prevent the appearance of stinky onion flavor. 2. Soak the vermicelli with water in advance and cut it up to absorb the juice of cabbage and increase the taste. 3. The ideal effect can be achieved only after twice hairdressing.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yang Bai Cai Bao Zi