Celery buns / cabbage buns
By VicentaLakin
It's hard for me not to eat pasta after a while. It's complicated, but it doesn't stop me from eating. Ha-ha, it's important to have the meat hanged with a cuisine. Especially for children. My daughter, although a snack, is lazy in chewing, and can't chew if she cuts a little bit of meat. So the cooker is the best choice。
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Celery buns / cabbage buns
1
Half a bag of yeasts is opened with warm water of less than 37 degrees, with a modest amount of flour rubbing into a smooth pasta, covering it with a fermentation film in warm places, about two hours in winter. I used a big bag of yeast, so half a bag。
2
The pasta fermented when it was ready. Cut the celery and cabbage first. Celery I use. The cabbage is brought home。
3
Get a piece of skinny meat, about a quarter of fat. Those who don't like fat can use all thin. Slice small pieces of meat, and the ginger slices together in the cranberry cup. (Home has children so that they can chew with a meat cup.) It's actually the last flesh you cut
4
It's fine, it's fine, it's just mashed. Pour out the mud, add appropriate amounts of raw, salt, pepper powder, oil for a while。
5
The amount of oil mixed into the salted meat is evenly mixed in celery and cabbage, with more meat on the side. (The salted meat is refuelled for lubrication, so that it can spread easily when it's modulated. We'll have the proper amount of salt added to the plate。
6
The noodles are fermented, and then the exhaust。
7
Splits a piece of the same amount。
8
Put the noodles in a circle, put them in a proper amount, wrap them。
9
It's not good. It's good. It's good。
10
Pack her a smaller bun. It's fertilized. My daughter ate it。
11
Packed buns are in the steam pan for 20 minutes and then they start steaming. Twenty minutes of steam and five minutes of fire。
12
A lot of steam. Can't eat the freezer. Pictures are raw。
13
Yeah。