Pork buns with pickled cabbage
When I was shopping in the supermarket, I saw pickled cabbage and it made my mouth water, so I bought a bag of pickled cabbage. I also came to make a cabbage bag!
Recipe Recommendations
- sauerkraut 200 grams
- lean meat 100 grams
- carrots half a
- flour 400 grams
- corn flour 50 grams
- yeast 2 grams
- salt a little
- sesame oil a little
- soy sauce a little
- white sugar 30 grams
- sour and salty
- steamed
- ten minutes
- ordinary
Steps for Pork buns with pickled cabbage
1
Cut lean meat into foam, marinate with salt, soy sauce and sesame oil; then fry in a frying pan until fragrant.
2
Cut the pickled cabbage into cubes, add it into the pan and continue to stir fry.
3
Finally, pour the diced carrots and green onions into the pan, add a little soy sauce, and stir fry for a while.
4
Stir fry until fragrant, serve and cool.
5
Pour the flour, corn flour and white sugar into a bowl, add the yeast, break with warm water, knead and ferment for two hours.
6
Knead the fermented dough into a smooth dough; then divide it into small sections, roll it into a thick dough sheet in the middle and thin dough sheet on the periphery, and wrap the filling into it.
7
The wrapped cabbage buns should be left for 10 to 20 minutes and allowed to ferment for a second time.
8
Pour cold water into the pan and steam. After the water boils, turn off the heat for 10 minutes, and leave it for 3 to 4 minutes to open the lid.