The cabbage with meat buns
By VicentaLakin
He likes to make buns. He says he can order pickles in the morning. It's cold winter, it's hot at home, it's warm all day. My family loves to eat cabbage, but it's hard to make it with thick cabbage, so they cut it down, cut it together with the meat and made it up, made it into buns, and colored it for breakfast
Recipe Recommendations
- flour 300 grams
- water 160 grams
- yeast 3 grams
- sugar 10 grams
- cabbage stem appropriate amount
- minced meat appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- cornflour appropriate amount
- eggs one
- qingshui appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for The cabbage with meat buns
1
Flour, water, yeast, sugar are added to the bread drums and mixed with a bakery。
2
Covered, room fermented to swarms。
3
Noodles empty, pap. The cabbage is clean。
4
Cut it to shreds, with proper salt mixing。
5
Squeeze out of the water and add the perfume to the mix。
6
Get a good moustache。
7
Add onions of ginger paste, salt, pepper chicken, powder, and eggs, and push in one direction。
8
Add a crumb of cabbage and mix it into a spare。
9
Take out the noodles, rub the exhausts, rub the strips。
10
Split into 12 agents。
11
Take a formulation, tweak it in the middle thick, around the thin cortex。
12
Pack in。
13
Pack them in turn。
14
Put the oil paper on it, put it in the steam pan and ferment it for 30 minutes。
15
Fire evaporates for 20 minutes。
16
After the fire is shut, wait five minutes to open the cap and remove the bag。The cabbage with meat buns Make Tips
1. Adding sesame oil to the filling helps lock in moisture, making it fragrant, tender, and smooth.
2. The dough fermentation time depends on the temperature, and the same applies to the second fermentation.