Big cabbage pork bun
By VicentaLakin
Winter is the season of big cabbage, and it is recalled that every household from childhood to winter has to store a lot of big cabbage, and then a hard-working mother spends her winter in flowers to do all kinds of big cabbage. There's nothing more to remember than big cabbage buns, which are so salty that they share with friends who love and don't like big cabbage。
Recipe Recommendations
- Chinese cabbage 1 tree
- pork belly 250 grams
- flour 400 grams
- water appropriate amount
- yeast 4 grams
- soy sauce 3 scoops
- soy sauce 2 tablespoons
- pepper powder 1 scoop
- pepper half a spoonful
- chicken essence half a spoonful
- shallots 2 pieces
- ginger appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Big cabbage pork bun
1
The yeast is fermented with warm water, and the yeast, the water, the flour, is fermented with wet towels。
2
Big cabbage chops, two spoons of salt salt。
3
Squeeze the water out of the cabbage with your hands。
4
Five bouquets are scraped with a spoon of salt, three spoons of raw smoke, two spoons of old smoke, one spoon of pepper powder, half a spoon of pepper powder, half a spoon of chicken, onions and ginger, and evenly mixed。
5
Put watered cabbage in the mud and mix it evenly. You don't have to have it because it's five flowers。
6
I've got 27 of them。
7
Put the agent in the middle of a thin pastry。
8
Put the proper amount on the pasta and take it easy。
9
It takes a little longer in winter to wrap up the buns, and I put them in the steam pan, where the water is so hot that 25 minutes is enough。
10
Burning in the steam pan and then turning into fire for 15 hours。