Cabbage Buns
1.
Take a bowl of cold boiled water, dissolve about 3 grams of yeast powder and an appropriate amount of white sugar, then pour it into the flour, stir in a circular motion with chopsticks to form a flocculent
2.
Knead the flocculent flour into a dough and knead it hard and patiently for about 15 minutes until the surface is smooth. If you feel that the water is low in the middle, you can dig a hole in the middle of the dough to pour water (note that you don't add too much water at a time, just add more Remedy is more troublesome)
3.
Let the dough stand so that it is twice as large as before. Cover it and send it faster, until the dough does not bounce when pressed by hand (I sent it for about half an hour)
4.
Cut it into the size we want and put it
5.
The time to make the dough is just right to make the filling. I bought 8 taels of pork belly. Pay attention to the pork belly. If there is lard filling, it will not be too dry. Peel and mince (you can also let the pork stall mince), and add some raw meat to the minced meat. Powder, salt, chicken powder, light soy sauce, cooking wine, minced ginger, then stir and set aside, chop half of the cabbage (the cabbage must be dried in water), add a little chopped green onion, and finally stir together with the minced meat just made. The stuffing is ready
6.
I won’t elaborate on how to wrap it. I’m also a rookie, so thankfully I can wrap it.
7.
Add enough water to the pot and steam it on medium heat for 15 minutes.
8.
The first time I did it, it still looks pretty good~~
9.
If you have time at home on the weekends, you will have a sense of indescribable satisfaction. In addition to the taste buds ~ more spiritual ~ ~ haha looking forward to your work ~ let's share it together
Tips:
1. Remember to control the cabbage water. 2. Do not add too much water to make the bun skin at a time, and add little by little if it is not enough
