Pork bun with cabbage(bai cai zhu rou bao )

Pork bun with cabbage

Introduction:

"In winter, most people eat steamed stuffed bun with cabbage stuffing. Most people like to marinate cabbage with salt for a while. I love the loss of nutrition inside, and I'm not willing to squeeze them out for nothing. So they all mix the stuffing before the stuffing. On the one hand, it's not easy to get water out of the bag; on the other hand, the steamed stuffed bun stuffing is a little juicy, which is very delicious."

Production steps:

Step 1: add minced green onion, minced ginger, Zanthoxylum noodles, pepper noodles and soy sauce into the minced meat. Add water in several times and stir well.

Step 2: wash, chop and chop the cabbage.

Step 3: before packing, put the cabbage into the meat, add salt and stir well.

Step 4: the yeast is boiled with warm water, and the flour is mixed into a smooth dough. Cover it with a cloth and put it in a warm place to wake up. When the dough expands to about twice the size, take out the exhaust gas and knead it evenly, then pull it into a uniform size.

Step 5: flatten the preparation and roll it into skin with a rolling pin.

Step 6: pack a lot of stuffing, take one side and start to pinch small folds until all are wrapped. Steamed stuffed buns wake up for 20 minutes.

Step 7: pour cold water into the pot, put on the drawer to steam, and steam for 20 minutes.

Materials required:

Flour: 500g

Pork stuffing: 250g

Cabbage: half a tree

Yeast: 5g

Ginger: right amount

Soy sauce: right amount

Pepper powder: right amount

Pepper noodles: right amount

Salt: right amount

Scallion: right amount

Note: the secret of steamed bun stuffing: add water to the meat. Add water in one direction and stir it. Add water continuously until the stuffing is sticky. Let it stand for 10 minutes. Add seasoning and salt. Finally, add a little sesame oil and stir it well. A pot of fragrant meat stuffing will be ready.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bai Cai Zhu Rou Bao