Pork bun with cabbage sauce
Ingredients: Chinese cabbage
Recipe Recommendations
- flour 300 grams
- Chinese cabbage 500 grams
- Sauce pork grains 200 grams
- fungus appropriate amount
- diced green onion 5 grams
- ginger 5 grams
- Hymie 20 grams。
- yeast 3 grams
- salad oil 50 grams
- refined salt 3 grams
- spiced powder 2 grams
- MSG 3 grams
Steps for Pork bun with cabbage sauce
1
Put the yeast into the flour and set aside.
2
Stir well, slowly stir with warm water until cotton wool is formed, mix into dough, and place in a warm place to awaken for about 2 hours.
3
Wash the cabbage, place it in a boiling water pot and blanch it, and place it on the chopping board for later use.
4
Chop the blanched cabbage, squeeze dry, and place it in a bowl for later use.
5
Put the prepared sauce meat grains into a bowl for later use.
6
Put the squeezed shredded cabbage into a sauced meat bowl, add refined salt, five-spice powder, monosodium glutamate, and shredded fungus. Haimi.
7
Stir all ingredients evenly to form filling for later use.
8
Place the awakened dough on the chopping board, rub it into long strips, add ingredients, and roll out the skins.
9
Put the filling into the steamed buns skin and start making steamed buns.
10
Put the wrapped buns into a steamer and steam for 10 minutes over high heat.
11
Remove it and place it into a plate.