Cabbage Buns with Meat Buns
1.
Prepare the ingredients, pour the dry yeast into a half-small bowl of warm water at 45 degrees Celsius. After dissolving, pour it into the flour. Add warm water and knead it into a smooth dough. Cover the lid and let it rise for 3 to 4 hours. Covered with quilt or jacket)
2.
Mix the lean and fatty meat into a puree, add 2 spoons of soy sauce, 2 spoons of oyster sauce, half a spoon of five-spice powder, 1 spoon of chicken essence, 2 spoons of cornstarch, and appropriate amount of pepper and pepper powder. Stir well and then add 4 spoons of cooking oil. Set aside evenly (the meat filling can be added without salt, soy sauce and oyster sauce can be added to reduce the seasoning according to personal preference)
3.
Shred the Jingbao, wash and drain the water, heat the oil into the Jingbao and stir-fry until softened. Add the right amount of chicken essence and salt, stir fry evenly and pour into a large bowl. (The Jingbao do not need to be fried, just half-cooked)
4.
Re-knead the dough that has been fermented to twice the size before fermenting, and divide it into small doughs of the same size (2 finger width and half finger length are most suitable, but also can be large or small according to personal preference), and then use a rolling pin to roll into 3 About millimeters of dough
5.
Place the rolled noodles in your palms, fill in the prepared meat and vegetables, then close the mouth, let the wrapped buns stand for 1 to 2 hours, and let them ferment
6.
Put the fermented buns in a steamer, boil the water, and steam for 20 minutes. After turning off the heat, don’t open the lid and let stand for 3 minutes. Then you can open the lid and enjoy the pot.
7.
This is a combination of meat and vegetables
8.
This is meaty
9.
Another bowl of self-made soy milk for breakfast will be done
10.
This goldfish has been very hot recently, and itching to play with
