Steamed buns with pork and cabbage(zhu rou bai cai bao zi )

Steamed buns with pork and cabbage

Introduction:

"People in many parts of the North like to store some Chinese cabbages in the late autumn and winter, but the cabbages should not be kept for a long time after the spring, and the stored vegetables are not very delicious at this time, so we should deal with them and buy fresh vegetables as soon as possible. Because I was very busy with my work, I bought some Chinese cabbages to store last autumn. But my family can't eat much less. It's warm these days, and cabbage is not suitable for further storage. At the right time, I steamed two pots of steamed buns with cabbage stuffing. After eating for two days in a row, I'm tired of eating. I won't buy it next time, ha ha

Production steps:

Step 1: make the dough; put dry yeast, baking powder and sugar into the flour and mix well.

Step 2: mix noodles with warm water.

Step 3: mix the dough and cover with a wet towel to relax for 15 minutes.

Step 4: sprinkle salt on the broken cabbage, mix well, and brake water for standby.

Step 5: add minced ginger, yellow sauce, oyster sauce and a little Shaojiu into minced meat, then pour sesame oil into minced meat, mix well and marinate for a while.

Step 6: dry the braked Cabbage by hand, sprinkle with scallion and pour in the marinated pork stuffing.

Step 7: sprinkle a little MSG and onion oil.

Step 8: mix the filling and set aside.

Step 9: rub the loose dough into strips, pull it into dough and press it flat.

Step 10: then roll it into skin with a rolling pin.

Step 11: pack the stuffing with leather and put it into the small cage.

Step 12: pour cold water into the pot, put on the drawer to steam, and steam for 7-8 minutes.

Step 13: you don't need to ferment for a long time to make steamed buns. You can make steamed buns after ten minutes of mixing. Because there is baking powder in it, the yeast will ferment slowly by steaming with cold water. This method is better than spontaneous flour.

Materials required:

Flour: 400g

Chinese cabbage: 700g

Lean minced pork: 200g

Dry yeast: 3 G

Baking powder: 3 G

Sugar: 10g

Warm water: 260ml

Scallion: 30g

Ginger powder: 20g

Oyster sauce: 25g

Soy sauce: 20g

Sesame oil: 15g

Onion oil: 15g

MSG: 3 G

Shaojiu: 10g

Five spice powder: 2G

Salt for cabbage: 10g

Note: the characteristics of steamed stuffed bun; the taste is delicious, and the production is fast. It doesn't need to send the dough too long in advance. Warm tips: 1. Due to the use of baking powder and steamed bun with cold water, it can be made without fermentation in advance, which will naturally expand and ferment with the rise of temperature in the pot; 2. When mixing noodles, use warm water, and the dough is a little softer, which is better. This quick noodle "pork, cabbage and steamed buns" is ready for your reference!

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zhu Rou Bai Cai Bao Zi