Since elementary school, my son has developed the bad habit of loving supper. Went to grandma's house on the weekend, and grandma went to a restaurant to bring it home. It's different in my own home. I am well prepared. Dumplings, steamed buns, sesame cakes, glutinous rice balls, etc. are all prepared and frozen. Whenever the boy wants to eat them, he can take them out and make them.
No, I have eaten all the frozen food in the refrigerator, and I have made fresh pork buns with cabbage and vegetables. You can either steam or fry them ~~
Pan-fried buns with cabbage and fresh meat
Recipe Recommendations
- salty and fresh
- fried
- an hour
- ordinary
Steps for Pan-fried buns with cabbage and fresh meat
1
Prepare the flour.
2
Dissolve the yeast with warm water.
3
Pour the yeast water into the flour.
4
Mix well until smooth dough; place in a warm place to ferment.
5
Wash cabbage and green onions and cut into fine grains.
6
Wash and chop pork.
7
Put cabbage and pork into a bowl, add salt, soy sauce, pepper, and sesame oil.
8
Mix well into steamed buns filling.
9
Make dough twice as big.
10
Take out the dough; knead it evenly, exhaust it, and divide it into portions; roll it into a slightly thicker dumpling skin shape, wrap it in the stuffing, and make it into raw buns, and soak it up.
11
Brush the frying pan with thin oil, add the steamed buns and fry them for a while.
12
Pour appropriate amount of starch water into 1/2 of the steamed buns, cover, and fry until the water is reduced.
13
Pour in appropriate amount of cooking oil and fry until the bottom is browned.Pan-fried buns with cabbage and fresh meat Make Tips
1. The taste of steamed stuffed bun fillings is adjusted according to personal preference. 2. Pour appropriate amount of cold water into frying steamed buns until 1/2 of the steamed buns are covered. 3. Use cold water directly without adding starch water in the first pot.