Little Cabbage Buns
1.
Wash the cabbage and drain.
2.
Boil a pot of clean water.
3.
Blanch the cabbage after the water boils.
4.
Then pass the cold water and pinch the water to dry.
5.
Then chop the cabbage into pots for later use.
6.
Finely chop the fungus after the water is released.
7.
Chop the green onions and put them into the pot of Chinese cabbage together with the fungus.
8.
The carrots are chopped and poured into the basin.
9.
After adding the pork filling, sprinkle a little ginger powder.
10.
Soak the vermicelli in hot water, then cut into small pieces and put them in the bowl.
11.
Add a little soy sauce, appropriate salt, and a tablespoon of vegetable oil, and stir well.
12.
Soak the dried shrimps in clean water for a while.
13.
Finally, add it to the filling and mix well.
14.
The water and flour are directly used in the bread machine to meat into a dough, then divided into small doses, and flattened.
15.
Roll the dough into a dough.
16.
Put the dough on your hand and put an appropriate amount of filling.
17.
Just close it on the side and squeeze it tightly. This dough does not need to be too complicated.
18.
Add water to the steamer and arrange the buns neatly.
19.
If you use an electric ceramic stove like me, you can directly fire it for 25 minutes. In the case of an open flame, 15 minutes after the appearance of water vapor.
20.
Do not open the lid immediately after the electric pottery stove stops regularly. We will open the lid in about 3-5 minutes, and our buns will be finished.
Tips:
1. Chinese cabbage is best if it has no yellow leaves, no rotten leaves and neat appearance.
2. When blanching the cabbage, don't cook it too badly.
3. It is not easy to put too much seasoning. My ginger powder is grinded by myself. If not, just mince the ginger.
