Steamed Pork Noodles with Cabbage Stuffing
1.
The pork belly is divided into fat and thin slices into 1cm-sized dices
2.
The fat is poured into the wok to make the fat
3.
Put in a container for later use
4.
Add the thin soy sauce, thirteen incense, oyster sauce, and pepper, and stir well
5.
Marinated for more than 1 hour
6.
Put the refined diced fat and oil into the lean meat, mix well and set aside
7.
Put 8 grams of baking powder in 500 grams of warm water, slowly add it to 1000 grams of flour, and stir into a flocculent
8.
After mixing into a smooth dough, cover or cover with plastic wrap and leave to ferment in a warm place
9.
To 2 times the size, fermentation is complete.
10.
Chopped green onion and ginger
11.
Vermicelli cooked and chopped
12.
The cabbage is chopped and sprinkled with a little salt to kill the water, and then put the gauze to grab the water
13.
Put the chopped green onion and ginger into the meat pot and stir evenly.
14.
Add a little sesame oil to taste
15.
Put all the minced meat and vermicelli into the cabbage bowl and stir evenly.
16.
Add the right amount of salt to make the salty taste suitable for your own taste, so try to add the amount of salt, just suitable
17.
This pot of cabbage and pork bun stuffing is ready.
18.
Knead the made dough well and exhaust,
19.
Rub into long strips and cut into 50g tablets
20.
Roll into round skin
21.
Take a round crust and put it on the filling,
22.
Wrap your hair with pleats for about 20 minutes. . ,
23.
Cold water pot, after the high heat is boiled, change to medium and low heat for 18 minutes and then turn off the heat
24.
Stop for 3 minutes and then open the lid and take it out
25.
The big cabbage buns with thin skins and big stuffing are out of the pot, and they are served with the scallion white of Zhangqiu green onions, not to mention how delicious they are.
Tips:
1. It is better to use cabbage gangzi as the cabbage for buns, and it will not be crispy, not soft or chewy when eating with more fiber.
2. After the cabbage is chopped, it must be sprinkled with a little salt to kill the water, and then it must be dried. If the water is too much, it will not be good to pack, and it will not be delicious if the water is too high.
3. After the vermicelli is cooked, there is no need to over water, just take it out and control the water. If it is over water, it will be slippery but not easy to handle.
4. Use as much cabbage as you like. If you want to eat more, put more vegetables, and if you want less, you can’t give a specific amount. Every time I make it, I’m very casual, and I never weigh it.
