Round cabbage, pork buns
By VicentaLakin
Recipe Recommendations
- cabbage half a
- pork appropriate amount
- Soaking fungus appropriate amount
- green onion appropriate amount
- flour 800g
- warm water 460g
- yeast powder 8g
- oil appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- pepper powder appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty fragrance
- steamed
- three-quarters of an hour
- simple
Steps for Round cabbage, pork buns
1
The yeast melts with warm water, adding a little bit to the flour and forming a noodle, covering the film room with warm fermentation。
2
Get your food ready, your hairy wooden ears boiled out of cold water, the pork shredded, the onions cut。
3
The cabbage is washed clean and shredded with salt and sand。
4
Porridge in pork (except oil)。
5
Burn it up。
6
Smash it, pour it in the ear。
7
Put in the watery cabbage。
8
Blend。
9
Scratch the air-cracker bag。
10
Two fermentation periods of 20 minutes, water evaporated for 18 minutes and the fire was shut down for three minutes。
11
The finished product。