1. Raw materials for bun skin: flour, yeast powder
2. Yeast powder mixed with water, added to flour, knead into a smooth dough, put in a basin, about 30 minutes
3. Ingredients for stuffing buns: cabbage, onion, pork stuffing
4. Minced onion
5. Chopped cabbage, add salt, let stand for 5 minutes, then squeeze the water
6. Add salt, dark soy sauce, light soy sauce, cooking wine, sugar, ginger powder, bun seasoning, a small amount of water, edible oil, stir for flavor, add minced onion, and mix well
7. Add minced cabbage
8. Stir again, pour in the sesame oil to increase the fragrance, stir well and set aside
9. Move the good dough to the panel, knead and vent, divide it into equal pieces of dough, and round it with the palm of your hand
10. Roll out into a thick bun skin in the middle and thin all around
11. Take an appropriate amount of cabbage and pork stuffing and put it on the bun skin and wrap it with pleating
12. Wrap all the buns one by one, cover with a damp cloth, and make hairdo for 20 minutes
13. After cooking, put it in a pot of boiling water for steaming. Fire, 20 minutes
14. It's out of the pot, you can eat it. . . .
Tips:When the pork filling adjusts the bottom flavor, it is necessary to beat water, that is, add a small amount of water and stir in one direction to make the meat filling moist. The water in the cabbage must squeeze out the excess water. One is to remove the odor of the cabbage, and the other is that the cabbage produces a lot of water, which will cause the meat to be too thin. After adding the chopped cabbage, if the filling is light, you can add more salt. The water absorption of flour is different, and water is added according to the water absorption when making the dough.
