Cabbage, radish and pork buns stuffing

2024-07-01 05:59:15  Views 1 Comments 0

Health effects

White radish: reduce phlegm
Ginger: reduce phlegm and relieve vomiting, resolve phlegm and relieve cough, dispel cold and relieve symptoms
Peanut oil: Brain-building, anti-cancer and anti-cancer

Food ingredients

Pork (fat, thin and seven) ( 500 grams )
White radish ( 300 grams )
Chinese cabbage ( 300 grams )
Onions ( 100g )
Ginger ( 80g )
Peanut oil ( Appropriate amount )
Special fillings for steamed buns and dumplings ( Appropriate amount )
Pepper ( appropriate amount )
Light soy sauce (appropriate amount)
Cooking wine (appropriate amount)
Salt ( appropriate amount )
Chicken powder ( appropriate amount )

Recipe for stuffing cabbage, radish and pork buns

  • Illustration of how to make cabbage, radish and pork bun filling 1

    1. Wash the white radish and cut it into the size of soybeans.Ding

  • Illustration of how to make cabbage, radish and pork bun stuffing 2

    2. Blanch in boiling water with a little salt for two minutes

  • Illustration of how to make cabbage, radish and pork bun filling 3

    3. Remove and control the moisture

  • Illustration of how to make cabbage, radish and pork buns stuffing 4

    4.Wash the Chinese cabbage and take the upper half of the leaves

  • Illustration of how to make cabbage, radish and pork bun stuffing 5

    5.Cut into dices

  • Cabage, radish, pork buns stuffing Practice illustration 6

    6.Wash the green onions too

  • Illustration of how to make cabbage, radish and pork bun stuffing 7

    7.Cut into small onions

  • Illustration of how to make cabbage, radish and pork bun stuffing 8

    8.Cut everything and put it all in a larger pot

  • Illustration of how to make cabbage, radish and pork buns stuffing 9

    9.Wash the pork belly and ginger

  • 10.Cut into dices, put them together, and chop into minced meat.

  • Illustration of how to make cabbage, radish and pork bun stuffing 11

    11. Add soy sauce, cooking wine, pepper, special fillings for steamed buns and dumplings to the meat filling , salt, chicken powder, and peanut oil, push in one direction, add water 2-3 times, and stir until it becomes thick

  • 12.Pour the meat filling into the vegetable filling

  • Cabbage, radish, pork bun filling Illustration of how to do it 13

    13.Mix well

  • Illustration of how to make cabbage, radish and pork bun stuffing 14

    14.Finished Picture

Tips

When stirring the meat filling, ask a direction and inject a small amount of water in batches.
Diced radish must be cooked in boiling water.It's best to squeeze out the water after cooking.If you are making stuffing for steamed buns, you can cut it into a larger size.If you are making stuffing for dumplings, you should cut it into a smaller size.

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