Name: Cabbage Pork Buns
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Flour; 5g yeast; 5g Baking powder; 10g Sugar; 300g warm water; 500g Pork filling; 350g cabbage; 1 tsp salt; 10g Soy sauce; 5g Stuffing; a little shallot; 1g ginger; a little Chicken Bouillon Powder; sesame oil

Cabbage Pork Buns

by Zimo (Little Grassroots Family Food)

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Cabbage is also called cabbage. It is a great food for weight loss. It contains low calories and fat, and high dietary fiber. The Compendium of Materia Medica believes that cabbage is good for joints and strengthens muscles and bones. It is not just said in a vacuum, because cabbage Rich in vitamin A, calcium and phosphorus, it can promote bone development and prevent osteoporosis, which is very conducive to the growth and development of children and the health of the bones of the elderly. So eating more cabbage is great for your health. Today, I will use cabbage and pork to make a staple food, a big steamed bun. You can rest assured that you can eat more, if you like it, just take a look:

Cabbage Pork Buns

1. Prepare cabbage and pork and clean them.

2. Clean the cabbage, then boil water in a pot, boil the water and remove it, squeeze the water, and chop it into fillings.

3. Put the pork and appropriate amount of green onion and ginger together and mince the stuffing.

4. Then add the right amount of salt, light soy sauce, chicken bouillon, a spoonful of soy sauce, and a few drops of sesame oil.

5. Add cabbage, mix well and set aside.

6. Prepare the dough ingredients, and use warm water to dissolve the yeast in advance. Baking powder and sugar are mixed with flour in advance.

7. Then add water little by little to make it flocculent.

8. Knead it into dough, put it in a fresh-keeping bag, and make it in ten minutes.

9. Rub the dough into strips, and add the ingredients.

10. Roll the skin. Encrusting.

11. Into a bun shape.

12. Put a little oil on the lid of the steamer, put the buns, and cover the pot. Be sure to put cold water into the pot with the lowest fire power (during the fermentation time), until about 20 minutes, the steamer has steamed, immediately turn on the high heat and steam for 15 minutes. Don't raise the steamed buns immediately. Start the pan after 5 minutes to avoid thermal expansion and contraction, which may cause the buns to become uneven or collapsed on the surface.

Tips:
Put a little oil on the lid of the steamer, put the buns, and cover the pot. Be sure to put cold water into the pot with the lowest fire power (during the fermentation time), until about 20 minutes, the steamer has steamed, immediately turn on the high heat and steam for 15 minutes. Don't raise the steamed buns immediately. Start the pan after 5 minutes to avoid thermal expansion and contraction, which may cause the buns to become uneven or collapsed on the surface.