Chinese cabbage noodle Pork Bun(bai cai fen tiao zhu rou da bao )

Chinese cabbage noodle Pork Bun

Introduction:

"The steamed bread is so big this time that most people are absolutely full after eating two. The stuffing is cabbage, vermicelli and pork, which should be a very common stuffing of steamed buns in the north of China. Eat steamed stuffed bun with a bowl of porridge, good pickles, ha ha, enjoy it

Production steps:

Step 1: cut the pork into small pieces.

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

Step 3: put it into the basin together, add seasoning and mix well.

Step 4: soak the vermicelli in warm water and mince.

Step 5: wash and chop the cabbage.

Step 6: put the chopped cabbage into the meat stuffing with water and vermicelli and mix well.

Step 7: mix flour with yeast powder and water to make a dough.

Step 8: cover with wet cloth and put it in a warm place to wake up naturally.

Step 9: wake up, exhaust and knead the dough.

Step 10: add the preparation and roll it into a bun.

Step 11: make a bun.

Step 12: cover the towel and wake up for 15 minutes.

Step 13: put it in the steamer.

Step 14: steam with cold water and high heat for 15-20 minutes, then steam with low heat for 5 minutes.

Materials required:

Cabbage: 700g

Vermicelli: 200g

Pork: 350g

Flour: 600g

Yeast powder: 6g

Water: moderate

Scallion: 15g

Ginger: 10g

Soy sauce: 10ml

Meijixian: 15ml

Wuxiangfen: 3G

Salt: 5g

Peanut oil: 30ml

Note: do not open the lid immediately after steaming, and then empty steam for five minutes.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bai Cai Fen Tiao Zhu Rou Da Bao