This year, due to various reasons, while my country's cabbage has enjoyed a bumper harvest, it is facing slow sales and low prices.
This event organized by gourmets where everyone makes cabbage together is really, very meaningful. I raise my hands and my feet agree!!!!
We are all housewives who hold the vegetable basket. By reaching out our hands and picking vegetables and putting them into the basket, we can soothe some of the sad eyebrows of the sad vegetable farmers. Even if we have contributed a bit, why don't we do it all?
In addition, cabbage is really a vegetable with high nutritional value. Eating more is good for your health!
Cabbage, also known as cabbage and cabbage, is also known as cabbage and belongs to a variety of cabbage.
Cabbage ranks third among the best foods recommended by the World Health Organization. It contains a lot of vitamin C, fiber, carbohydrates and various minerals. Eating more cabbage has a cancer prevention effect.
The nutritional components of green cabbage and purple cabbage are basically the same. Purple cabbage is also rich in anthocyanins, which have anti-aging effects. It can also enhance blood vessel elasticity, inhibit inflammation and allergies, and improve joint flexibility.
Two-color vegetable buns
By BartCollier
Recipe Recommendations
- purple cabbage one
- flour appropriate amount
- baking powder appropriate amount
- onion an
- pork stuffing appropriate amount
- oil appropriate amount
- white pepper appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Two-color vegetable buns
1
Wash the purple cabbage, cut it into slices, mincing it with a cooking machine, and squeeze out the water. Filter the juice through a slip net.
2
Add baking powder and stir well. Add flour and form a purple dough. Remove the baking powder with warm water, add the flour and form a white dough.
3
Add the shredded ginger, salt, white pepper, chicken essence, and sesame oil to stir and marinate for about two hours.
4
Wash the cabbage, remove the old dressing, and chop it. Dice the green onions, stir the green onions and cabbage, add the oil, and stir evenly to wrap it in the oil, which can effectively prevent water from coming out.
5
Add the marinated meat filling and stir well.
6
The dough is ready! Knead into a smooth dough. White dough and purple dough, knead into a twist shape.
7
Pull the dough and roll the skin.
8
Fill in the stuffing and wrap into steamed buns. I just learned this wrapping method, so it's not very easy yet. It's even uglier than what I usually do!
9
Wake up the steamed buns, put water in the steamer, brush oil on the grate, and put the steamed buns in. Turn off the heat after letting out the heat for about 20 minutes. Simmer for 5 minutes before opening the lid to prevent the steamed buns from falling back!Two-color vegetable buns Make Tips
1. Chop the purple cabbage, put it into the cooking machine, mincing it, wrap it with a cloth, and squeeze out the water. 2. Filter the squeezed juice with a filter to prevent dregs on the surface and affect the smoothness. 3. When mixing white and purple dough, don't add too much powder on it, otherwise the two won't stick together. 4. Fill the filling, and use a spoon to back pressure to prevent too little filling. 5. Don't throw away the remaining purple cabbage residue from juice juice!