Health benefits
Chinese cabbage: enhance immunity, protect eyesight, fight cancer and prevent cancer
Pork: moisturize dryness
Soy sauce: Enrich blood, protect teeth, protect bones
Food ingredients
Baby cabbage ( appropriate amount ) div> | Pork (appropriate amount) |
Cornmeal ( Adequate amount ) | |
Soybean oil ( Appropriate amount ) | Soy sauce ( Appropriate amount ) |
Sesame oil (appropriate amount) | Salt ( Adequate amount ) |
Thirteen spices (appropriate amount) | Chicken essence (appropriate amount ) |
Fuel consumption ( Moderate amount ) | Cooking wine (appropriate amount) |
Water ( appropriate amount ) | Onion ( An appropriate amount ) |
Ginger ( An appropriate amount ) | Baking soda ( appropriate amount ) |
How to make cabbage buns
1.Wash the cabbage, blanch it in hot water for 2 minutes
2. Pour it in cold water, squeeze out the water, wash it several times to wash away the green taste of the cabbage, chop it into fillings, and wring it out again Moisture
3. Chop the pork into fillings, add thirteen spices, cooking wine, soy sauce, and chopped green onion., marinate the minced ginger for 5 to 10 minutes, put the cabbage into the pork stuffing, add an appropriate amount of water (to prevent the stuffing from drying out), add salt, oil, chicken essence, soybean oil, sesame oil, and stir evenly in a clockwise direction.
4. Flour, white flour and cornmeal, the ratio is about 4:1 and the fermentation is good.I probably fermented it.For a day and a half, no yeast was added.
5.Put an appropriate amount of baking soda, don’t put too much, knead until the dough is smooth, and let it rise for 10 seconds Minutes
6.Cut into small pieces and let them rise for a while
8. Boil the water, put the buns into the steamer and steam for 25 minutes
9.Delicious and healthy
7. Wrap into buns, because cornmeal is not easy to wrap, so wrap into long strips, cover with wet cloth, and leave for 10 minutes
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