Chinese cabbage buns

2024-07-03 11:55:14  Views 1 Comments 0

Health benefits

Chinese cabbage: clears intestines
Pork: nourishes yin
Green onions: detoxifies

Ingredients

Flour ( 200 grams )
Yeast ( 2 grams )
Warm water ( appropriate amount )
Pak choi ( 200 grams )
Pork ( 200g )
Green onions (appropriate amount)
Ginger ( 1 piece )
Light soy sauce ( Appropriate amount )
Cooking wine ( Appropriate amount span> )
Edible oil ( 20g )
Oyster sauce ( 1 spoon )
Salt ( appropriate amount )
Chicken essence (appropriate amount)

How to make Chinese cabbage buns

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    1.Put the flour in In the basin.

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    2. Dig a small hole in the middle of the flour and add the yeast.

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    3. Pour an appropriate amount of warm water into the place where the yeast is placed, and stir with chopsticks to dissolve the yeast.

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    4. Pour in warm water in circles and use chopsticks to mix the flour into cotton wool.

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    5.Knead into a smooth dough, cover with plastic wrap and set aside for fermentation.

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    6. Chop the pork into minced meat, and chop the green onions and ginger into mince.

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    7.Put the pork, onion and ginger into the container, then add the light soy sauce and cooking wine , cooking oil, oyster sauce, salt and chicken essence.

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    8.Use chopsticks to stir clockwise in one direction until the meat filling is thick.

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    9. Add an appropriate amount of water to the pot and bring to a boil, add the cabbage and lightly blanch it and remove.Cool water.

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    10.Prain the cabbage dry and chop into small pieces.

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    11.Put into the meat filling and mix well.

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    12. When the dough has fermented until doubled in size, poke it in the middle with your index finger.If it doesn't shrink, it means the facial hair is healed.

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    13. Knead the dough evenly and divide it into appropriate-sized dough pieces.

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    14.Press the dough flat with the palm of your hand.

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    15. Use a rolling pin to roll it into a dumpling wrapper shape.

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    16.Take a piece of dough and add appropriate amount of filling.

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    17.Hold the bottom with your left hand, and pinch the pleat shape from one side with the index finger and middle finger of your right hand.

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    18.Pinch until you finish the circle and close it.

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    19. Wrap all the buns.

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    20. Add appropriate amount of water to the steamer, put the buns into the pot and cover it.Don't turn on the fire yet and let it rise for twenty minutes.

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    21. After waking up, turn on high heat and steam for fifteen minutes, then turn off the heat and steam for another three seconds Minutes are enough.

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    22. Finished product picture.

Tips

The dough for steamed buns should be slightly softer than the dough for dumplings.When mixing the dough, add water little by little.Do not add too much at once.

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