Health benefits
Cabbage: removes troubles
Mushrooms: detoxifies
Pork: nourishes yin
Ingredients
Flour ( 500 grams ) | Baking powder ( 5g ) |
Cabbage ( Moderate amount ) | Shiitake mushrooms ( Moderate amount ) |
Onion and ginger ( appropriate amount ) | |
Pork ( Moderate amount ) | Eggs ( appropriate amount ) |
Light soy sauce ( appropriate amount ) | Dark soy sauce ( Moderate amount ) |
Oyster sauce (appropriate amount) | Cooking wine (appropriate amount) |
Black pepper (appropriate amount) | Sugar ( appropriate amount ) |
Salt ( appropriate amount ) |
How to make cabbage, mushroom and meat buns
1.Add warm water to dissolve the yeast, add flour and mix into a smooth dough, ferment until doubled in size p>
2.Pork with minced ginger, eggs, light soy sauce, dark soy sauce, oyster sauce, salt, sugar, cooking wine , black pepper, and cooking oil, stir evenly, add an appropriate amount of stock in 3-4 times, and stir as time goes until it is absorbed.When adding the next time, add minced green onion, and stir evenly
3. Add appropriate amount of salt to the Chinese cabbage, squeeze out the water, mince the mushrooms, add a small amount of cooking oil and mix it
4.Mix the two fillings evenly
5.Take out the fermented dough and cut it into small pieces
6.Roll out the dough into a thick middle and thin edge
7. Let the wrapped buns ferment at room temperature for about 25 minutes
8. Pour cold water into the pot, steam for 15 minutes, then simmer for 4-5 minutes
9. The fat and white meat buns are out of the pot
small Tips
Put water into the meat filling to make it taste more moist
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