Health benefits
Baby cabbage: heat-clearing
Ingredients
Front leg meat ( 200g ) | Baby cabbage ( 200g ) |
Flour ( 500 grams ) | Baking powder ( 4g ) | Eggs ( 1 ) | Onions (appropriate amount) |
Salt ( Appropriate amount ) | Chicken Essence ( Appropriate amount ) |
Dark soy sauce ( Moderate amount ) |
How to make baby cabbage buns
1. Prepare the ingredients: only use one pork belly, vegetable and egg
2. Add the green onions, eggs, salt, chicken essence and dark soy sauce, and stir clockwise evenly.
3. Joining Baby Cabbage Banjun.
4. Keep the mixed meat filling in the refrigerator.Now that the weather is hot, I personally think it should be kept in the refrigerator.rest assured.
5. Add the yeast powder fermented with warm water into the flour, knead it into a smooth dough, and cover it Cover with plastic wrap.
6. When the dough has doubled in size, press it with your fingers and it will be OK.
7. Dip some dry flour on your hands and knead the dough vigorously for two minutes, then divide it into 40 grams of small dough.
8.Press with your hands to form a thick dough in the middle
9. After wrapping the buns, cover them with lids and wait for 20 minutes.Steam them in a pot over high heat for 20 minutes.Turn off the heat and wait for 3 minutes before opening the lid and serving.
10.The steamed buns don’t look very good, but they are really delicious.
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