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

Fresh pork bun with cabbage

Introduction:

"There is a small vegetable garden in my mother's house, which is not very big. There are some cabbages planted in the garden, and the cabbages grow very well. Because they are planted in my own house, there is no fertilizer or medicine. Cabbages love to attract insects. Some leaves of cabbages are eaten by insects hole by hole, so my mother will pull them out, just in time for the dough. So let's eat them directly."

Production steps:

Step 1: add the old flour to the dough with water and ferment twice as much at room temperature

Step 2: knead the dough with proper amount of alkali and baking soda, then add dry flour, knead it well, and then put it aside

Step 3: Chop pork into minced meat, add onion and ginger powder, oil, pepper powder, soy sauce, salt and monosodium glutamate, mix well

Step 4: wash cabbage, blanch, cool

Step 5: squeeze the cabbage dry and chop it

Step 6: put the cabbage into the meat and mix well

Step 7: take half of the dough and knead it into long strips

Step 8: make a small prescription

Step 9: roll the dough with a rolling pin

Step 10: take a noodle skin and add some meat stuffing

Step 11: pinch from one end

Step 12: make a bun

Step 13: take water in the pan and put the steamed buns in the interval

Step 14: steam over high heat for 20 minutes, turn off the heat and simmer for two or three minutes before opening the lid

Materials required:

Flour: 1000g

Cabbage: 1000g

Pork: 500g

Old noodles: moderate

Flour alkali: appropriate amount

Baking soda: moderate

Salt: right amount

Oil: right amount

Pepper powder: right amount

Soy sauce: right amount

MSG: right amount

2. Do not add the sour and alkali until the stuffing is boiled. 3

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bai Cai Xian Rou Bao