cabbage and pork buns
By IsomBeatty
Although he grew up in the south, his parents were northerners and he had stayed in the north for seven years, he also learned to make pasta. A few days ago, the supermarket had a special price on Chinese cabbage and I bought two pieces. I couldn't finish cooking, so I made some cabbage buns today. My son ate two steamed buns, a bowl of porridge and an egg, and also ate steamed buns. He was afraid that he would eat too much, so he didn't let him eat any more. (He is only four years old).
Recipe Recommendations
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for cabbage and pork buns
1
Cut the fat meat into diced pieces and put it in a pan to refine a little oil (first, to make the fat meat less greasy, and second, to wrap the cabbage with this oil so that the cabbage does not leak out). Cut cabbage into diced pieces, sprinkle with salt and leave for a few minutes, squeeze out the water, and place it in a pan to mix well.
2
Dice lean meat, onion, ginger, add some light soy sauce and mix well.
3
Make good noodles.
4
After kneading the dough, divide it into the right size dough, knead it slightly and leave for a while. Let the dough wake up a little.
5
Mix the lean meat and cabbage well, add some flour sauce, and season. (No need to put salt)
6
Wrap a layer of southern steamed buns.
7
Wrap a layer of steamed buns from the north.
8
Leave it for ten minutes and steam on high heat. Just steam for another 15 minutes after steaming.
9
Okay, the hot steamed buns are ready!cabbage and pork buns Make Tips
The skin should not be too thin, otherwise the vegetable soup will not grow when it is soaked in the skin. Hard.