Chinese Cabbage Buns

Name: Chinese Cabbage Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Chinese cabbage; 1 piece Dried shrimp; 1 piece Xianggan; 1 You Tiao; 1 piece Wide sweet potato fans; Some Green onion ginger; Some White pepper; 3g salt; 1 tablespoon Oyster sauce; 20g Cooking oil; 1 tablespoon sesame oil; 500g All-purpose flour; 260g warm water; 3g Spontaneous base

by mature11

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Pakchoi is rich in crude fiber, which can promote intestinal peristalsis and help detoxify. Pakchoi can also invigorate the spleen and diuresis, promote absorption, and help prevent cardiovascular disease, cancer and cancer. Regular consumption of Chinese cabbage can promote bone development, accelerate human metabolism, and enhance hematopoietic function.

The cabbage of this season is very fresh and tender, and the price is super cheap. I have eaten a lot of meat recently, so I just want to use Chinese cabbage to make steamed buns. I added a few ingredients to the vegetarian stuffed buns this time, one of which has not been used before, and it is even more delicious. As soon as I got out of the pot, I ate 6 of them in one go. Hurry up and eat more cabbage while it's in season, don't miss it.

Chinese Cabbage Buns

1. First make the buns noodles, melt the yeast powder with warm water, add yeast and warm water mixture to the all-purpose flour (the temperature of the warm water should not exceed 40 degrees, otherwise the yeast will lose its activity, which will affect the fermentation), add water slowly, and knead it into a smooth Cover the dough with a lid or plastic wrap, and leave it in a warm place to ferment to double its size. Poke a hole with your hand, and it will be ready without collapsing or shrinking.

2. Wide sweet potato vermicelli, soak in boiling water for about half an hour

3. The cabbage can be processed in the process of soaking vermicelli. The cabbage is very fresh and tender, so it is not blanched, but directly washed and chopped to squeeze out the excess water, so that the steamed buns have a better taste and will not damage the nutrition.

4. Stir the dried shrimps in a dry pan, add a little oil and fry until fragrant

5. Chopped fried dough sticks

6. Diced dried fragrant

7. Soak the sweet potato flour in cold water, remove and chop

8. Squeeze the broth and add the chopped vermicelli, dried diced fritters, fried dough sticks, shrimp skins, chopped green onion and ginger, cooking oil, oyster sauce, and white pepper.
Stir in one direction, add sesame oil, salt and mix well. The salt must be added at the end to prevent the soup from being added in advance, and the sesame oil must be added at the end.

9. Exhaust the dough and knead it evenly, knead it into long strips, and roll it into a medium-sized agent, and roll it out into a skin with a thin edge and a thick middle.

10. Take a leather bag and put an appropriate amount of stuffing, and try to pack as much stuffing as possible for the vegetarian stuffing

11. Wrap into buns. Put it in a steamer, put warm water underneath, and let it rise for 30 minutes. Let the steamed buns reach 1.5 times their original size. Then turn on the fire, first on low heat, then medium high heat, steam for 7 minutes, turn off the heat for 2 minutes.

12. The fragrant big vegetarian buns are out of the pot. They are white and fat, especially soft. I can't wait to take a bite. It's really fragrant. I ate six in one breath, it was so fragrant!
Shibali sweet potato flour, special potato quality, naturally more delicious! The sweet potato flour absorbs a lot of soup, making the vegetarian stuffing more delicious!