Pork and cabbage buns

2024-07-01 05:07:32  Views 1 Comments 0

Health benefits

Pumpkin: detoxification
Cabbage: eliminate troubles
Soy sauce: nourish blood, protect teeth, protect bones

Ingredients

Pork stuffing ( 1 catty )
Pumpkins ( 1 )
Flour ( 3 bowls )
Chinese cabbage ( 1 tree )
Salt ( 6 grams )
Carrot ( 1 small piece )
Corn oil ( about 2 taels )
Soy sauce ( 5 ​​grams )
White sugar ( 1 spoon )
Wood fungus ( 1 small handful )
Green onions ( 1 tree )
Oyster sauce ( 1 spoon )
Yeast ( 5g )
Thirteen incense ( 3 grams )

How to make pork and cabbage buns

  • How to make pork and cabbage buns Illustration 1

    1.Prepare basic ingredients

  • Illustration of how to make pork and cabbage buns 2

    2. Peel and flesh the pumpkin, slice it and steam it until it is cooked, about Steam for about fifteen minutes

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    3.Pour the steamed pumpkin into a bowl

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    4.Mash the pumpkin into puree while it is hot and let it dry until warm

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    5. Put a spoonful of sugar and 5 grams of yeast into the flour, mix well, pour the warm pumpkin puree into it, and knead the dough

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    6.Knead the dough, cover the pot with a layer of plastic wrap, then cover it with a lid and ferment it indoors at room temperature

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    7.Cut the vegetables while the noodles are rising, mince the carrots, fermented fungus, and green onions

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    8. Add water to the pork filling and stir well.Add seasonings, salt, soy sauce, oyster sauce, thirteen spices, and mix well

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    9. Mix well and add corn oil

  • Illustration of how to make pork and cabbage buns 1010. Add carrots, fungus, and chopped green onions and mix well
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    11.Chop the cabbage and blanch it in boiling water

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    12. Boil well Place on gauze and drain the water

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    13.Be sure to squeeze the drained cabbage Dry water

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    14. Mix well with the meat filling

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    15. Let the dough rise until doubled in size and knead evenly

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    16. Roll into long strips to make a paste and press flat

  • Pork Illustration of how to make cabbage buns 17

    17.Roll out the skin and wrap it into buns

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    18.Cold water is boiled and fermented for five minutes minutes, then turn on the heat, steam for fifteen minutes, turn off the heat, and simmer for another three minutes with the lid off

  • Pork and cabbage buns Illustration of how to do it 19

    19.The buns are ready

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    20.What are you waiting for? Eat it while it’s hot p>

Tips

Before steaming Continue to ferment in the pot for five minutes, then turn on the heat, turn off the heat and simmer for another three minutes to prevent the steamed buns from shrinking.

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