Qingming Cabbage Bun

Name: Qingming Cabbage Bun
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Glutinous rice flour; Some Qingming dishes; Some Yibin Sprouts; Some Pork belly; Some salt; Some Chicken Essence; Some Oyster sauce; Some Sea pepper powder; Some pepper powder; Some Thirteen incense; Some ginger; Some garlic; Some Shallots; Some Sugar; Some Agastache leaves

by Jing Xiaomeier

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

It’s a good time to make Qingming vegetable buns once again. In the morning, I went out for spring. Mother-in-law picked some Qingming vegetables and came back with the glutinous rice noodles brought from home. It’s a perfect match. , So you can chop the Qingming vegetables directly, you can also use a juicer to complete, the bottom of the vegetable leaves are the same as dripping, I chose the leaves of Agastache on the spot, you can substitute other vegetable leaves. "

Qingming Cabbage Bun

1. Wash the Qingming dishes and drain the water for later use.

2. Chop the Qingming dishes, or use a juicer to finish.

3. After chopped Qingming dishes, stir with glutinous rice flour and warm water to form a dough and let stand for 30 minutes.

4. Chop pork belly, add salt, sugar, green onions, ginger, garlic, oil consumption, pepper powder, sea pepper powder, Yibin sprouts, mix well and set aside.

5. Start to wrap the bun, pay attention not to see the oil when closing, otherwise it will crack.

6. Put a piece of Agastache leaves under each steamed bun to prevent adhesion, and steam it on high heat for 10 minutes, low heat for 5 minutes, turn off the heat, and the pot is stuffy for two minutes and you can eat it.