Sauce pork and cabbage buns
Ingredients: pakchoi,white sugar,salad oil,ginger,flour,diced green onion,yeast,refined salt,corn flour,sauced meat
Recipe Recommendations
- flour 150 grams
- corn flour 25 grams
- yeast 2 grams
- pakchoi 500 grams
- sauced meat 500 grams
- salad oil appropriate amount
- refined salt 3 grams
- white sugar a little
- diced green onion 5 grams
- ginger 5 grams
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Sauce pork and cabbage buns
1
Put corn flour, soybean flour, yeast, sugar, and refined salt into the flour.
2
Slowly stir with warm water until cotton wool, mix into dough, and wake for about 1 hour.
3
Wash the cabbage, place it in boiling water, and blanch it.
4
Remove it, pass on it, squeeze out the water, and cut it into pieces.
5
Put the sauce meat into the pan.
6
Add the cabbage kernels, refined salt, five-spice powder, monosodium glutamate, white sugar, cooking wine, and salad oil, stir well to form the filling.
7
Place the awakened dough on the chopping board, knead it into dough, rub it into long strips, add ingredients, and roll out the skin.
8
Let's start making steamed buns.
9
Put the wrapped steamed buns into a steamer.
10
Steam for 8 minutes over high heat, simmer for another 2 minutes, remove from the pan, place into a plate and serve.