Fried Bun with cabbage(bai cai shui jian bao )

Fried Bun with cabbage

Introduction:

"Chinese cabbage is stored in winter in the north, and there are many ways to eat Chinese cabbage. What I like to use is to use all two parts of small cabbage, the upper part to make soup, the lower part to make stuffing, and all three parts of big cabbage, the upper part and the lower part unchanged, and the middle part to make vinegar cabbage."

Production steps:

Step 1: flour, yeast, hydrated dough, ferment in a warm place (the dough is soft and hard enough)

Step 2: prepare the filling materials

Step 3: chop all the ingredients into stuffing

Step 4: pour a few drops of vegetable oil, pepper powder, oyster sauce and sesame oil into the stuffing (I like sesame paste, but I put sesame oil when I don't have it at home today) and stir it. Finally, add salt and set it aside.

Step 5: take out the flour after fermentation, and use the inferior large dosage (25 grams for me)

Step 6: roll flat into skin and pack in stuffing

Step 7: it's wrapped

Step 8: frying pan to make fire, put a little base oil, medium fire

Step 9: when the oil is hot, fry the steamed stuffed bun for 2 minutes, then pour in the water. The quantity of water should be half of that of steamed buns. Turn to low heat 2 minutes after high heat and fry until water is dry.

Step 10: can you do it

Materials required:

Cabbage: moderate

Meat: moderate

Flour: right amount

Ginger powder: appropriate amount

Scallion: right amount

Yeast: right amount

Water: moderate

Sesame oil: appropriate amount

Salt: right amount

Oyster sauce: right amount

Pepper powder: right amount

Vegetable oil: right amount

Note: 1, seasoning added according to personal taste. 2, oyster sauce can not be added more, add more color is not good-looking, cabbage taste will be sour. 3. The proportion of vegetables and meat is self-determined. I have half of them. 4. Fry the steamed buns for a while until the bottom of the steamed buns is set, then add water, and the steamed buns will not fall out of the pot. 5. You can also put some flour paste (thin) in the added water, and then add a few drops of bright oil when you finally come out of the pot. There are ice flowers at the bottom of the fried bag (good-looking). I'm trying to save trouble. 6. Don't forget to cover the frying pan after adding water. My photo is missing. It doesn't show.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Bai Cai Shui Jian Bao