Guo Dong-bok
By VicentaLakin
I love my mother's bun. It smells like home
Recipe Recommendations
- flour 500 grams
- Chinese cabbage 500 grams
- meat 500 grams
- peanut oil 6 scoops
- spaghetti sauce 20 grams
- salt 2 spoons
- sesame oil 5 grams
- MSG 1 spoon
- onion 40 grams
- corn husk of 20
- Jiang appropriate amount
- cilantro appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Guo Dong-bok
1
The cabbage is cut one day or half-day in advance. It can evaporate some water. min
2
The face
3
Fat cuttin
4
Join Gingertail
5
Cut onion flowers
6
Put the proper amount in the noodle sauce
7
Put a couple of spoons of peanut oil in it
8
That's when you take out the nicest face
9
Take out the nice face, rub it, wake up for half an hour
10
Take out the nice face, rub it, wake up for half an hour
11
Take out the nice face, rub it, wake up for half an hour
12
Skin is spread out in the left hand, and it's mixed in
13
Squeeze your right hand a little bit
14
Wrap it up
15
Put it in the steam pan. It'll be half an hour after the boiler starts
16
Let's get out of the pot
17
Some vinegar with a drop of perfume, some garlicGuo Dong-bok Make Tips
1. Be sure to dice the Chinese cabbage in advance. It is best to use less of the thick stems. Let the diced pieces sit for a while to evaporate moisture, otherwise the filling will easily become watery when wrapping the buns.
2. When steaming, you can wrap the steamer lid with a few clean towels. This ensures there is enough steam in the pot, resulting in faster cooking and better flavor.
3. Dipping sauce recipe: Mashed garlic mixed with vinegar, a few drops of sesame oil, and a small amount of minced cilantro.