Chinese cabbage and steamed rice buns
By LexieVolkman
Simple cabbage and steamed rice, the encounter between the two is a delicious delicacy!
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Steps for Chinese cabbage and steamed rice buns
1
Wash the cabbage and drain it.
2
Put it into a boiling water pot, add a little salt, and blanch until color changes, about 70% done.
3
Remove and immediately drain with cold water to keep it green, drain and set aside.
4
Soak hair in warm water, and soak in water 2-3 times to remove excess salt.
5
Squeeze the pakchoi dry and chop it.
6
Put a suitable amount of oil in the pan on the fire and heat it up. Add chopped green onions and sea rice and saute until fragrant. Remove from the heat and set aside.
7
The fermented dough has a honeycomb shape. Gently squeeze the dough with your hands to remove air bubbles.
8
Gently knead the dough well and cut into the required small doses.
9
Put the pakchoi into the fried sea rice, add appropriate amount of salt and mix well to make the stuffing.
10
Roll out the agent into a round skin with a thick middle and thin four sides, wrap it in the stuffing, and discount it to make a green bun.
11
Place the raw steamed buns in a steamer and let stand for 20 minutes.
12
Steam over high heat for 10 minutes, turn off the heat, open the lid after 3 minutes, and remove the pan.