Health benefits
Chinese cabbage: clears the intestines
Pork: nourishes yin
Ingredients
Dried tofu skin ( 1 handful ) | Chinese cabbage ( 1 handful ) |
Four ( 3 bowls ) | Pork ( 400g ) |
Warm water ( appropriate amount ) | Yeast powder ( appropriate amount ) |
| Salt ( An appropriate amount ) | Oil ( An appropriate amount ) |
Oyster sauce ( appropriate amount ) | Thirteen incense ( appropriate amount ) |
Green onion sprouts ( 1 handful ) |
How to make tofu skin, cabbage and pork stuffed buns
1. Find a clean basin, use an appropriate amount of warm water to dissolve the yeast powder, mix well and add less salt, then add 3 bowls of flour and mix them together.Dough.
2. Cover with a lid and wait for fermentation.
3. It takes about 2 hours for the dough to ferment and become larger than the fresh dough.When the dough has doubled, it is considered fermented.
4. Prepare the fillings, soak the dry tofu skin in water and wash it clean , wash the Chinese cabbage and blanch it in hot water to remove excess water and set aside.
5. Cut all the fillings into dices and add appropriate amount of oyster sauce , oil, salt, thirteen spices and soy sauce, mix well and set aside.
6. Knead the dough several times and roll it into a bun wrapper.
7. Add an appropriate amount of filling to the wrapper.
8. Wrap it into your favorite bun shape.
9. Pour cold water into the pot, cover and ferment for about twenty minutes Turn on the high heat and start steaming the buns.
10. Steam for about 20 minutes and it will be cooked.Turn off the heat and simmer for one minute.Then open the lid immediately.
11.Plate and serve.
Tips
The secondary fermentation is very important.Don't overdo it or the time is too short, otherwise it will affect the taste of the buns.
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