Health benefits
Pork: nourish yin
Cabbage: clear away heat
Pepper: nourish blood, protect teeth, protect bones
Ingredients
Pork ( One and a half pounds ) | Cabbage ( half ) |
Four ( Three bowls ) | Onion, ginger ( Appropriate amount ) |
Water ( Appropriate amount ) | Yeast ( 5g ) |
Egg ( one ) | Cooking wine (a little) |
Pepper ( a little ) | Pasta sauce ( appropriate amount ) |
Soy sauce (appropriate amount) | Maggi Fresh ( A few drops ) |
Sesame oil ( a little ) | Salt ( Appropriate amount ) |
Chicken Essence ( Appropriate amount ) |
How to make pork and cabbage buns
1. Mix the flour with yeast powder and cover it with a lid for fermentation
2.Chop the cabbage and squeeze out the water and set aside
3.Put the chopped meat into the container
4.Add an egg to the meat filling and stir well
5.Join again Add pepper and cooking wine and continue stirring
6. Stir evenly and add appropriate amount of noodle sauce, light soy sauce, and a little Soy sauce and Maggi continue to stir evenly
7.Then pour in appropriate amount of sesame oil to flavor
8.Pour the chopped onion and ginger into the meat filling
10.Finally add an appropriate amount of salt and chicken essence to taste, and the meat filling is ready
11.At this time the noodles are almost fermented
12.Take out the dough and knead it vigorously to deflate the air
13. Divide the noodles into evenly sized ones Noodles
14.Knead into a ball and roll into a dough piece
15.Put an appropriate amount of meat filling in the middle
16.Drag the left hand, and pleat the thumb and ten fingers of the right hand one after another
17.Until everything is finished
18. Such a small bun is good Now, prepare the rest in order
19. After the water in the steamer boils, add the buns Steam over high heat for ten minutes
20.Turn off the heat and simmer for three minutes before serving
21.Put it into the plate and enjoy it beautifully
9.Pour the squeezed-out cabbage into the meat filling and stir
Tips
A little pepper can be added when mixing the stuffing.The meat is less fishy and tastes better.Adding a little salt when chopping vegetables can quickly squeeze out the vegetable juice so that the soup will not come out after mixing in the meat filling.Apply some oil on the pan so that the buns won't stick to the pan when taken out of the pan.It’s best to steam and simmer for two to three minutes before taking it out of the pot
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