Name: [staple Food Kitchen] Home-style Staple Food---chinese Cabbage Big Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 600g Chinese cabbage; 200g Lean pork meat; 2g yeast; A Green onions; Some ginger; Some Vegetable oil; 1 spoon Soy sauce; 1 spoon Cooking Wine; a little Egg white; Some salt; Some pepper powder; Some pepper; Some Sugar; Some Vinegar; Some Chicken Bouillon Powder

[staple Food Kitchen] Home-style Staple Food---chinese Cabbage Big Buns

by Green angel

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

As a breakfast, many people like to eat steamed stuffed buns. It is autumn. It is easy to get hot and dry. The cabbage is calm in nature and sweet in taste. It has the functions of clearing away heat and eliminating troubles and improving the intestinal taste. It has certain effects on constipation and hot cough. It ranks first in a hundred vegetables, with balanced nutrition, and is a complete nutritious food; the crude fiber and fat contained in it can prevent the formation of plasma cholesterol). This big cabbage pork bun made with Chinese cabbage is a good breakfast in autumn. Share with friends here! "

[staple Food Kitchen] Home-style Staple Food---chinese Cabbage Big Buns

1. Large package of cabbage ingredients---Chinese cabbage.

2. Large package of cabbage ingredients---Chinese cabbage.

3. Big cabbage ingredients---pig lean meat stuffing.

4. Add flour to yeast powder, add warm water at about 30 degrees to knead the dough and knead it into a smooth dough for proofing.

5. Chop the cabbage, wash, chop, and chop finely.

6. Add a little salt to the cabbage and stir to remove excess water.

7. Add the minced meat to the cooking wine and light soy sauce and stir evenly, then add the minced ginger onion, salt, MSG, sugar, pepper powder, pepper, chicken essence and stir well, then add the egg white and stir evenly.

8. Then add cabbage, sesame oil, and cooked vegetable oil and stir well.

9. Ferment the noodles to more than one and a half times.

10. Knead the noodles repeatedly after exhausting air and knead the noodles into long strips.

11. Cut it into tablets, press flat, and roll out into a slightly thicker skin.

12. Then add the cabbage and pork stuffing and wrap them into buns.

13. After all the buns are wrapped, put them in a cold water steamer for 5-10 minutes, and then steam them for 12-15 minutes.

14. Steamed buns with soy milk or soup make a good breakfast.

Tips:
1. The cabbage is easy to get out of the soup, and salt is easy to remove some water. If you have a lot of meat, you do not need to remove the water from the cabbage.

2. The noodles can be fermented according to the temperature, the more temperature is good, and the time is short, and the less time is a little longer.

3. The big steamed buns are fast. One pound of noodles steamed 14 steamed buns, and the small ones take a shorter steaming time.