Home-cooked Staple Food-pork Buns with Cabbage Sauce
by mother52julina
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put the yeast in the flour and set aside.
2. Stir evenly, slowly stir with warm water to form a cotton wool, and form a dough, and let it rise in a warm place for about 2 hours.
3. Wash the Chinese cabbage, blanch it in a boiling water pot, and put it on the cutting board for later use.
4. Chop the blanched cabbage and squeeze the water, put it in a bowl and set aside.
5. Put the prepared sauced meat cubes into a bowl and set aside.
6. Put the squeezed cabbage into the sauce bowl, add refined salt, five-spice powder, monosodium glutamate, and chopped fungus. dried shrimps.
7. Stir all the ingredients evenly and form a filling for later use.
8. Put the proofed dough on the chopping board, knead it into a long strip, add the dough, and roll the skin.
9. Put the stuffing into the bun wrapper and start making the buns.
10. Put the wrapped buns in a steamer and steam them on high heat for 10 minutes.
11. Take it out and load it into the tray.
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