Shantung gravy bun
By VicentaLakin
Shandong is a home where we will never be let go, where people have a familiar and passionate smell of the grass, and where the taste of good food lingers at the bottom of your heart. So that's what the cabbage buns on our table used to do, and Dad used to say that the meat would have to be a product of the times, and now it's a uniquely delicious representation, and it's not that easy to change, but it's fine. The town of Shen, which is called a big steam, I follow my father's call: the cabbage bun。
Recipe Recommendations
- cabbage 1 tree
- pork 500 grams
- flour 1000 grams
- onion 2 length
- garlic 2 blocks
- bean paste 2 tablespoons
- salt 3 grams
- soy sauce 5ml
- edible oil 5ml
Steps for Shantung gravy bun
1
Cabbage washes water, cuts, not chops, soaks; same meat cut, nail sizes, drops, time needles mix
2
You can't wrap it in circles, you can't grow it
3
Put the curtains on the steamer curtains, put them in the bag. Fire, 15 minutes after the water goes out
4
it's delicious. it tastes like cabbage. it smells like green