Big cabbage bun

By VicentaLakin

Big cabbage bun
The large cabbage buns are the usual staple foods, mainly flour, cabbage, pork, powder, mussels, etc. They are delicious, nutritious and desirable for the general public。

Recipe Recommendations

  • flour 500G
  • Chinese cabbage appropriate amount
  • vermicelli appropriate amount
  • fungus appropriate amount
  • pork belly appropriate amount
  • yeast powder 5g
  • water 330ml
  • onion appropriate amount
  • Jiang appropriate amount
  • coriander appropriate amount
  • peanut oil appropriate amount
  • sesame oil appropriate amount
  • cooking wine appropriate amount
  • bean paste appropriate amount
  • salt appropriate amount
  • chicken essence appropriate amount

Steps for Big cabbage bun

  • 1
    Five grams of yeast powder are placed in the container, which is diluted by an appropriate amount of warm water mixing. Then you put 500 grams of flour on the side of chopsticks and mix it evenly with a proper amount of water
  • 2
    It's fermented in a warm place
  • 3
    Five flowers, 300 grams or so, washed clean with warm water and cut into five flowers
  • 4
    The hot pots with the right amount of peanut oil make the fragrance dry and smell
  • 5
    Two little spoons of soy sauce
  • 6
    It's a little bit hot, soy sauce has to be slow, or it's gonna blow up the taste of spoils
  • 7
    The wine cookers are evenly cooked, and the fire is cold. Personally, it's better to make a bun out of meat and soy sauce。
  • 8
    Onions, ginger, skins, fragrances, leaves, and roots
  • 9
    An ear with a cooler hair of more than 3 hours, but not more than 24 hours, with a softer sense of a wooden ear, with a well-boiled wood ear and dry water cut into blocks
  • 10
    If you've got a powdered pap, you have to use the water to make it soft, and then you'll cut the dry water in small parts
  • 11
    The cabbage washes around eight leaves, the dry water is cut into the container, and a small spoon of salt is mixed with chopsticks, so there's not much soup in the wrapping process
  • 12
    Put shredded onions, ginger and fragrance in the casserole
  • 13
    Put the wooden ear, the pink strips, the dried cabbage, in the cooler, the sauna. Medium
  • 14
    It's evenly mixed, and it's oily on the surface. min
  • 15
    Finally, a proper amount of salt, a few chickens, a few drops of perfume
  • 16
    Just mix it evenly again
  • 17
    The fermented noodles don't shrink with their fingers, and the fermentation inside is a success
  • 18
    The more dry flour on the board rubs the fermented face for about 10 minutes, the longer it takes to make the buns, the more they chew. Power
  • 19
    I'll rub the noodles and grow the strips
  • 20
    Cut it into a flat-size facial agent and cut it without a visible hole proving it's covered
  • 21
    Put the cut pasta into a thin, mid-heavy pelt, and a full amount of pie into a bag
  • 22
    Just put clean corn leaves under the bag
  • 23
    Add a full amount of fresh water to the steam pan. Put the buns on the curtains and start steaming for 20 minutes
  • 24
    When the boiler starts steaming, it'll be off in 15 minutes. Pot
  • 25
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    • Big cabbage bun Make Tips

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