Fresh pork bun with cabbage(bai cai xian rou bao )

Fresh pork bun with cabbage

Introduction:

"If you like bags, it's more hygienic to make them yourself!"

Production steps:

Step 1: mix noodles with proper amount of warm water, cover for 1 hour and send to honeycomb for standby

Step 2: Chop cabbage into foam and set aside. Add thirteen spices, pepper powder, Chinese prickly ash powder, soy sauce, oil consumption, stir in onion and ginger foam, pour in cabbage foam, season with salt, pour in sesame oil and set aside

Step 3: make the dough, roll it into skin and wrap the stuffing for the second time.

Step 4: add water to the pot, and put the steamed buns in a larger space

Step 5: steam for 10 minutes after boiling, turn off the heat and get out of the pot!

Materials required:

Pork stuffing: half a catty

Cabbage: 1 / 3

Self made powder: half bag

Minced green onion: a little

Ginger: a little

Warm water: moderate

Thirteen spices: appropriate amount

White pepper: right amount

Oyster sauce: right amount

Pepper powder: right amount

Salt: right amount

Sesame oil: appropriate amount

Old style: moderate

Note: the noodles should be soft and easy to wake up, and the steamed buns will be soft and full. Cabbage foam can be sprinkled with some salt to pour out excess water. If you like more soup, you can adjust the proportion of meat stuffing to 4 fat and 6 lean. Pour proper amount of hot oil into the meat stuffing. Steamed dumplings and steamed buns can be used instead of pleated ones.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bai Cai Xian Rou Bao