Pork, Cabbage, Fungus Buns
by Mrs. T Tang
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Shred the cabbage, soak the fungus into shreds, blanch and set aside for later use. Marinate the pork stuffing with soy sauce, thirteen incense, vegetable oil, salt, add chopped green onion and carrots and stir well
2. The yeast is dissolved in warm water, and gradually added to the flour to stir and knead into a dough. Leave it in a warm place and ferment to double the original size. Just poke the hole with your hand and not rebound. There is no picture taken during the process of making the dough.
3. The noodles are so exhausted. I bought my pumpkin noodles directly. The supermarket has a good match, which saves trouble. Divide into several portions, rush into round cakes, buns
4. The wrapped buns are fermented again for about 10 minutes in the pot, steamed in a pot on cold water for 15 minutes, turn off the fire for 5 minutes, and the pot will be ready to eat.
