Puffy pork buns
By VicentaLakin
We're eating cabbage, we're taking out a few floors. That's because the cabbage has a bad sense of silk and taste. The closer you get to the heart, the sweeter it gets. The cabbage heart is especially good for cooling, and it's so sweet. The part of cabbage is good for stew, what does the cabbage do? It's not too wasteful, but the cabbage is good for it. It's because many of the fabrics of the cabbage have been cut, water-killed, steamed, and the cheap cabbage has turned into a phoenix
Recipe Recommendations
- ordinary flour 1000 grams
- pork belly 400 grams
- Chinese cabbage appropriate amount
- vermicelli a small handful
- umami soy sauce appropriate amount
- onion appropriate amount
- pepper a little
- shisanxiang a little
- salt a little
- sesame sesame oil a little
- oyster sauce a little
- qingshui 500 grams
- baking powder 8 grams
- Jiang appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Puffy pork buns
1
pork flowers cut thin to 1 cm size
2
The fat in the frying pan
3
Put it in the container
4
Skinned in spicy sauce, 13 fragrances, pelican oil, pepper mix
5
Pickled more than 1 hour
6
We'll put the refined fat and the oil in the thin
7
500 grams of water in eight grams of fermented powdered, slowly added to 1,000 grams of flour, torn into the form
8
fermented in the warmth of a smooth-skinned noodle lid or covered with a shampoo
9
Two times bigger, fermented。
10
It's broken
11
Powder boiled to shreds
12
When the cabbage is shredded, a little salt and water is spilled, and then sabri is released. min
13
I'm going to put the crumbs of the onion in a meat-crumbed tub
14
Add a little sesame sauce
15
It's not like you can't evenly mix your meat with your crumbs
16
Plus the right amount of salt, the right amount of salt, the right amount of salt
17
The pork bun of cabbage is ready。
18
I'm sorry
19
Growing strips, cut to 50 grams
20
It's a circle
21
And take a corset
22
Get your tweezers wrapped around 20 minutes
23
It's cold, it's hot, it's hot, it's cold, it's hot, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it
24
We'll stop for three minutes and take it out
25
The big, thin cabbage bun comes out with a plate of onions, not to mention how delicious it is。Puffy pork buns Make Tips
1. When making baozi, it is best to use the inner stalks of the cabbage because they contain more fiber. They offer a texture that is neither too crisp nor too soft, but has a satisfying chewiness.
2. After chopping the cabbage, you must sprinkle a little salt to draw out the water, then squeeze it dry. If there is too much water, it will be difficult to wrap; if there is too much water, the filling won't taste good.
3. After the vermicelli is cooked, there is no need to rinse it. Simply take it out and drain it. If you rinse it, it will become very slippery and harder to handle.
4. There is no set amount of cabbage to use; eat as much as you like. I cannot provide a specific measurement because I am very casual when I make it and never weigh the ingredients.