Name: 【flower Cabbage】--two-color Cabbage Pack
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Purple cabbage; Some Flour; Some Baking powder; 1 Green cabbage; A tree shallot; Some Pork filling; Some oil; Some White pepper; Some Chicken Essence; Some salt

【flower Cabbage】--two-color Cabbage Pack

by Junliang mom

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

This year, due to various reasons, while the Chinese cabbage has a good harvest, it is facing slow sales and low prices.
The foodie’s activity of making cabbage together is really very meaningful. I raise my hands and my feet agree! ! ! !
We are all housewives who hold the vegetable basket. We stretch out our hands and pick the cabbage into the basket, so that we can smooth the gloomy eyebrows for the troubled vegetable growers. It is also considered that we can get a snack in addition to our effort. Do it all?
In addition, cabbage is really a vegetable with extremely high nutritional value. Eating more is good for your health!
Cabbage, also known as cabbage, cabbage, also known as cabbage, is a variant of cabbage.
Among the best foods recommended by the World Health Organization, cabbage ranks third. It contains a lot of vitamin C, cellulose, carbohydrates and various minerals. Eating more cabbage can prevent cancer.
The nutritional components of green cabbage and purple cabbage are basically the same. Purple cabbage is also rich in anthocyanins, which have anti-aging effects. It can also enhance the elasticity of blood vessels, inhibit inflammation and allergies, and improve the flexibility of joints. "

【flower Cabbage】--two-color Cabbage Pack

1. Wash the purple cabbage, cut into pieces, mince it with a food processor, and squeeze out the water.
Strain the juice through a strainer.

【flower Cabbage】--two-color Cabbage Pack recipe

2. Add baking powder and mix well, add flour and make a purple dough. Warm water to dissolve the baking powder, add flour and make a white dough.

3. Add the minced ginger, salt, white pepper, chicken essence, and sesame oil to the pork filling, and marinate for about two hours.

4. Wash the cabbage, remove the old gang, and chop. Dice the green onion, stir the green onion and the cabbage, add the oil and stir evenly to make it cover the oil, which can effectively prevent water from leaking out.

5. Add the marinated meat and stir well.

6. The dough is ready! Knead into a smooth dough.
Knead the white dough and purple dough into a twist pattern.

7. Pull the small face agent and roll the skin.

8. Stuffing and buns. I just learned this package method, so it is not very neat, and it is uglier than my usual package!

9. Proof the buns, put water in the steamer, brush the grate with oil, and put the buns in.
Let the heat out for about 20 minutes, then turn off the heat.
Open the lid after simmering for 5 minutes to prevent the buns from collapsing!

Tips:
1. Chop the purple cabbage, chop it in a food processor, wrap it with a cloth, and squeeze out the water.

2. The squeezed juice is filtered with a strainer to prevent scum on the dough and affect the delicateness.

3. When mixing the white and purple dough, don't put too much powder on it, or the two won't stick together.

4. Fill the stuffing and compact it with the back of a spoon to prevent the stuffing from being too small.

5. Don't throw away the purple cabbage residue left over from the juice!