Pork bun with cabbage(bai cai zhu rou bao )

Pork bun with cabbage

Introduction:

"Cabbage is a common vegetable in the north in winter. Eating cabbage in winter can nourish your face and protect your skin. In winter, the air is dry and the cold wind does great harm to people's skin. Cabbage is rich in vitamin C, e, eat more cabbage, can play a very good skin care and beauty effect

Production steps:

Step 1: dissolve the baking powder with warm water and mix the flour into a smooth dough

Step 2: wait until the dough is twice as large

Step 3: add a little alkali noodles, knead well and ferment again

Step 4: wash cabbage and green onion

Step 5: Chop onion, ginger and garlic into powder

Step 6: stir the meat with water, add soy sauce, cooking wine, 13 spices, salt and mix well

Step 7: add onion, ginger and garlic, mix well and marinate for 10 minutes

Step 8: add the cabbage powder and add salt to flavor the steamed buns

Step 9: after the dough is fermented for the second time, divide it into the same size

Step 10: roll into dough and add stuffing

Step 11: make baozi, boil water in the pot, boil the water and put it on the pot for 15 minutes

Materials required:

Flour: 400g

Pork stuffing: 400g

Cabbage: 400g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Thirteen spices: appropriate amount

Salt: right amount

Soy sauce: moderate

Cooking wine: moderate

Note: 1, cabbage is rich in water, so cut into the end, squeeze the excess water by hand. 2, steamed bun, turn off the fire, wait for four or five minutes to lift the lid, the bun will not collapse

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bai Cai Zhu Rou Bao