Cabbage and Asparagus Buns
by Jun Yang JY
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Yeast powder is boiled in warm water, the flour is added to the water in portions, the yeast is added, and the dough is alive. Proof for half an hour in a warm place.
2. Prepare ingredients: wash the cabbage.
3. Chop the cabbage into fine pieces and add a little salt to remove the moisture.
4. Prepare the ingredients: minced green onion and ginger, soak the vermicelli softly and chop, beat and fry the egg into pieces.
5. Add shrimp skins.
6. Add the scrambled eggs, chopped green onion and ginger, soak the vermicelli softly and cut into small pieces.
7. Add seasonings: sesame oil, chicken essence, corn oil, oyster sauce, soy sauce, fermented bean curd juice, salt, and mix well.
8. Live stuffing.
9. Vent the dough and knead it evenly.
10. Squeeze into a small dose, press flat.
11. Roll into bun skins.
12. Put the fillings in order, make all the buns, and put them in the steamer for a second proofing for ten minutes.
13. Steam for eight minutes after the high heat is steamed, turn off the heat and wait two minutes before opening the lid.
14. The white and fat buns are ready!
15. Buns in the sun.
16. It is delicious with garlic and balsamic vinegar!
17. Finished picture.
