Pork cabbage buns
By VicentaLakin
Summer is almost there, and the temperature in the south is over 25 degrees in the daytime. It's perfect for bunning. It's a little rusty。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pork cabbage buns
1
(c) Prepare flour and yeast water (a spoon of sugar in warm water, removal of yeast powder, static for four to five minutes)。
2
Pour yeast
3
Make it even with chopsticks
4
Hand rubbing into a soft, soft, smooth face, covering the membrane with fermentation for 30 to 40 minutes (over an hour in winter)。
5
Prepare pork and cabbage
6
Pork is muddy
7
Put salt, sugar, sauce, ginger mash, pepper powder, pepper powder, wine, powder, oil in one direction。
8
The cabbage is washed, burned in boiling water, removed from the cold water and dried it with salt and oil (a little salt is enough, if the meat is salty)。
9
The cut cabbage is mixed in a single direction
10
Noodles to beehives, exhaust。
11
I'll wrap it in a choreography
12
When formed, they enter the pot for a second fermentation (lower water, about 20 minutes fermentation, 25 to 30 minutes evaporation after fermentation, and five minutes of silence before opening the cap)。