Pork buns with leftover cabbage

2024-07-01 05:07:26  Views 2 Comments 0

Health benefits

Tempeh: heat-clearing

Ingredients

Sesame oil ( Three spoons )
Four ( 400g )
Yeast ( 10g )
Chinese cabbage ( 300 grams )
Leftover pork belly ( 200g )
Onion, ginger and garlic (appropriate amount)
tempeh ( five or six )
Dark soy sauce ( One spoon )
Light soy sauce ( Two spoons )
Thirteen Incense ( Appropriate amount )
Cooking oil ( Two spoons )
Five-spice powder ( appropriate amount )

How to make pork buns with leftover cabbage

  • Leftover cabbage Illustration of how to make meat buns 1

    1.Chopped cabbage

  • Illustration of how to make leftover cabbage and pork buns 2

    2. Use gauze to squeeze out the water to avoid filling儿出水

  • Illustration of how to make pork buns with leftover cabbage 3

    3.Leftover pork cut into strips

    • Illustration of how to make steamed buns with leftover cabbage and pork belly 4

    4.Cut into cubes

  • Illustration of how to make pork buns with leftover cabbage 5

    5.Cut onion, ginger, garlic and black bean sauce and set aside

  • Leftover pork belly with cabbage Illustration of how to make steamed buns 6

    6.Put all the onions, ginger, garlic, cabbage, diced pork and pickled vegetables into the bowl

  • Illustration of how to make steamed buns with leftover cabbage and pork belly 7

    7.Sprinkle in salt, light soy sauce, dark soy sauce, five-spice powder, thirteen spices, sesame oil, cooking wine (according to the amount written above)

  • Illustration of how to make steamed buns with leftover cabbage and pork belly 8

    8.Mix everything thoroughly

  • Chinese cabbage Illustration of how to make leftover pork buns 9

    9.Dough made in advance

  • Illustration of making leftover cabbage and pork buns 10

    10.Cut into equal sizes Knead the ingredients well

  • Illustration of how to make pork buns with leftover cabbage 11

    11.Roll out the dough, thick in the middle and thin on both sides

  • Illustration of how to make steamed buns with leftover cabbage and pork belly 12

    12.Place the dish in the middle

  • Illustration of how to make pork buns with leftover cabbage 13

    13.Pinch the pleats in one direction and wrap them up!

  • Illustration of how to make pork buns with leftover cabbage 14

    14.Put it into the pot with water in advance, leaving some space between the buns Gap

  • Illustration of how to make pork buns with leftover cabbage 15

    15.Cover, bring to a boil over medium-low heat, steam for fifteen minutes, and simmer for three minutes Ready in minutes

  • Illustration of how to make pork buns with leftover cabbage 16

    16. Pour some garlic or vinegar out of the pot and heat it up.The buns are about to start! (Don’t eat garlic if you go out, you know! Haha...)

Tips

In winter, if the noodles are not easy to ferment, you can put them on the heater.It will be quick.Friends in the south can only put the rice cooker on.The rice cooker can be kept warm and it will be quick.The fermentation was successful!
When steaming, you don’t need to let the wrapped buns sit for half an hour to ferment before steaming, just steam them directly, but be sure to use a medium-low heat, and don’t put too much water, as long as the water doesn’t boil dry in fifteen minutes., use the slowly heated water to make it rise.If the steamed buns are placed in a pot over high heat, the steamed buns will be cooked before they even rise! There is no need to adjust the heat after the water boils, just keep steaming over medium to low heat!
Don’t let it simmer for too long after turning off the heat, otherwise the buns will collapse! Just two or three minutes!

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