[staple food kitchen] home staple food -- cabbage dumplings(zhu shi chu fang jia chang zhu shi bai cai da bao )

[staple food kitchen] home staple food -- cabbage dumplings

Introduction:

"As breakfast, many people like to eat steamed stuffed bun. It's in autumn. It's easy to be hot and dry. The cabbage is flat in nature and sweet in taste. It has the functions of clearing away heat and trouble, dredging intestines, and has certain curative effect on constipation and hot cough. It is the most nutritious food in all kinds of dishes, with balanced nutrition. The combination of crude fiber and fat can prevent the formation of plasma cholesterol. This cabbage pork bun made of Chinese cabbage is a good breakfast in autumn. Here to share with friends

Production steps:

Step 1: Chinese cabbage is the main ingredient of Chinese cabbage.

Step 2: Chinese cabbage is the main ingredient of Chinese cabbage.

Step 3: Chinese cabbage is a big package of food --- lean pork stuffing.

Step 4: add the flour into the yeast powder, add about 30 degrees warm water and flour, knead into a smooth dough.

Step 5: split the cabbage, wash it, chop it into small pieces.

Step 6: add a little salt to the cabbage and stir to remove the excess water.

Step 7: add cooking wine and soy sauce to the meat stuffing, stir well, then add ginger and onion powder, salt, monosodium glutamate, sugar, pepper powder, pepper powder and chicken essence, and then add egg white to stir well.

Step 8: then add cabbage, sesame oil and cooked vegetable oil, and stir well.

Step 9: ferment the flour to more than one and a half times.

Step 10: knead the dough repeatedly, and after exhausting, knead the dough into strips.

Step 11: cut it into pieces, press it flat, and roll it into a slightly thicker skin.

Step 12: then put in Cabbage and pork stuffing, and wrap them into buns.

Step 13: after all the steamed buns are wrapped, put them into the cold water steamer to wake up for 5-10 minutes, and then steam them for 12-15 minutes.

Step 14: steamed bun with soybean milk or soup is a good breakfast.

Materials required:

Flour: 500g

Chinese cabbage: 600g

Lean pork stuffing: 200g

Yeast powder: 2G

Green onion: one

Ginger: right amount

Vegetable oil: right amount

Raw soy sauce: a spoonful

Soy sauce: half a teaspoon

Cooking wine: a spoonful

Egg white: a little

Salt: right amount

Pepper powder: right amount

Pepper: right amount

Sugar: right amount

Vinegar: right amount

Chicken essence: appropriate amount

Precautions: 1. Cabbage is easy to make soup. Salt is easy to remove some moisture. If you have more meat, you don't need to remove the moisture of cabbage. 2. According to the temperature of the yeast, put more temperature good time can be fermented, put less time a little longer. 3. The big steamed buns are fast. It takes 14 steamed buns per kilo of noodles. The small steamed buns take a shorter time.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zhu Shi Chu Fang Jia Chang Zhu Shi Bai Cai Da Bao