Cabbage

Name: Cabbage
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 200g Chinese cabbage; Some oil; Some salt; 5g yeast; Some Soda; Some Noodle Soda

by Qi's small kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I like to eat noodles, but I have never used yeast in the pasta. The old noodles I used before have never used yeast. After consulting Mr. Tam, I also tried to use yeast to make the noodles. After finishing it, I found that the time to make the noodles with yeast was faster than using old noodles, and the steamed buns were noisier and softer. I personally felt that the taste was not as good as those made with old noodles. "

Ingredients

500g Flour
200g Chinese Cabbage
Some Oil
Some Salt
5g Yeast
Some Soda
Some Noodle Soda

Cabbage

1. Use warm water to melt the yeast, pour the flour and add water to knead the noodles

2. Knead the dough and place it in a warm place for 2 hours

3. This is made noodles, not as sour as made with old noodles

4. Then mix with the baking soda water solution, add a little dry flour and knead it into a smooth dough, set aside again

5. Wash and chop cabbage, add a little salt to remove moisture

6. Squeeze the cabbage dry and set aside

7. Knead the dough smoothly again and use a rolling pin to roll it into a dough

8. Apply another layer of vegetable oil

9. Spread the cabbage evenly over the dough

10. Roll up from one end

11. Rolled into strips

12. Cut into small pieces with a knife

13. Put water in the pot and place the cabbage rolls at intervals

14. Cover, turn to medium-low heat and steam for 20 minutes.

Tips:
1 The cabbage should be squeezed out of the water before use, otherwise the steamed rolls will not look good and will affect the taste

2 The rolls should be separated into the pot

3 Turn off the heat and simmer for two or three minutes before taking out the pan to prevent the rolls from collapsing when cold