What's for breakfast? Of course, it is pork, cabbage, vermicelli and steamed buns! Hehe, but this is my choice. Steamed buns with vermicelli are my favorite. Whether it is cabbage, leeks or celery, as long as there are vermicelli, that is my favorite. Hehe.
cabbage nutrition
1. Cabbage is rich in crude fiber, which not only plays the role of moistening the intestines and promoting detoxification, but also stimulates gastrointestinal peristalsis, promotes fecal excretion, and helps digestion. It has a good effect on preventing intestinal cancer.
2. The air is particularly dry in autumn and winter, and the cold wind is extremely harmful to human skin. Cabbage is rich in vitamin C and vitamin E. Eating more cabbage can have good skin care and beauty effects.
3. Scientists at the Hormone Institute in New York found that the reason why the incidence of breast cancer in China and Japanese women is much lower than that in Western women is because they often eat cabbage. Cabbage contains trace elements that help break down estrogen, which is linked to breast cancer.
Steamed buns with pork, cabbage and vermicelli
Recipe Recommendations
- flour 480g
- cabbage 500g
- meat appropriate amount
- vermicelli appropriate amount
- milk powder appropriate amount
- oil appropriate amount
- salt appropriate amount
- chicken powder appropriate amount
- pepper powder appropriate amount
- yeast appropriate amount
- soy sauce appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Steamed buns with pork, cabbage and vermicelli
1
Melt the yeast with warm water, add flour and milk powder, mix into a soft and moderately soft dough, and leave in a warm place to ferment.
2
Dice cabbage, sprinkle with salt and marinate to remove excess water.
3
Dice pork belly.
4
Add oil, soy sauce, and pepper powder to the pork belly and mix well.
5
Add the vermicelli soaked in advance and mix well.
6
Add cabbage.
7
Add chicken powder and mix well.
8
After the dough is opened, knead the dough evenly and divide into doses of the same size.
9
Roll out the stuffing.
10
Put it into a pot (warm water) and wake again for half an hour.
11
Steam on high heat for 30 minutes, turn off the heat and simmer for another 5 minutes. Take out the steamed buns.Steamed buns with pork, cabbage and vermicelli Make Tips
Make sure to ferment again after wrapping. The size of this recipe is exactly 22, and there is no filling and dough left. You can add it yourself.