Big steamed cabbage
As breakfast, many people like to eat steamed buns. It's autumn and is prone to heat and heat. Cabbage is calm and sweet. It has the functions of clearing heat, removing annoyance, and smoothing intestines. It has a certain effect on constipation and hot cough. Ranked first among all dishes, it has balanced nutrition and belongs to a fully nutritious food; the crude fiber and fat contained in it can prevent the formation of plasma cholesterol). This big cabbage and pork bun made from Chinese cabbage is a good breakfast in autumn. Share it here with friends!
Recipe Recommendations
- flour 500 grams
- Chinese cabbage 600 grams
- yeast powder 2 grams
- green onions a
- Jiang appropriate amount
- vegetable oil appropriate amount
- soy sauce a spoonful
- soy sauce half a spoonful
- cooking wine a spoonful
- egg white a little
- salt appropriate amount
- pepper powder appropriate amount
- pepper appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- chicken essence appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for Big steamed cabbage
1
The ingredients in large packages of cabbage--Chinese cabbage.
2
The ingredients in large packages of cabbage--Chinese cabbage.
3
Big package of cabbage ingredients-pork and lean meat stuffing.
4
Add the yeast powder to the flour, add warm water at about 30 degrees, and knead it into a smooth dough.
5
Split the cabbage, wash it, chop it into fine powder.
6
Add a little salt to the cabbage, stir and squeeze to remove excess water.
7
Add the meat filling into the cooking wine and soy sauce and stir repeatedly until evenly, add the shredded ginger and onion, salt, monosodium glutamate, sugar, pepper powder, and chicken essence, and stir well, then add the egg white and stir well.
8
Then add cabbage, sesame oil, and cooked vegetable oil and stir well.
9
Fermentation the dough until it is more than one and a half times.
10
After repeatedly kneading the dough and exhausting the air, knead the dough into long strips.
11
Cut into doses, press flat, and roll into a slightly thicker skin.
12
Then add the cabbage and pork fillings and wrap them into steamed buns.
13
After all the steamed buns are wrapped, place them in a cold water steamer to warm for 5-10 minutes, then steam for 12-15 minutes.
14
Steamed buns with soy milk or soup make a good breakfast.Big steamed cabbage Make Tips
1. Cabbage is easy to get out of soup, and salt can easily remove some water. If you have a lot of meat, you don't have to remove water from cabbage. 2. Depending on the temperature, how much yeast is put in the dough. If you put it at a good temperature, the fermentation can be carried out in a short time, and if you put it at a short time, it will be slightly longer. 3. Big steamed buns are wrapped quickly. One pound of noodles has steamed 14 steamed buns. If the small steamed buns are steamed, the steaming time will be shorter.