Chinese Food
Cabbage bun. It's necessary to eat some vegetables
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The weather in Chengdu is always cloudy and sunny. I get up in the morning and watch the sun. I dare not go out. I'm preparing for lunch. Suddenly it's raining heavily. Thinking of the rain, there was nothing to go out and stay at home. I decided to make a bun. As a result, the dough was kneaded. The rain stopped and the sunny day was magnified. Cicadas also squeak. Hot panic. I've kneaded the steamed bun noodles. I think I often eat steamed bun with meat dishes. I'll learn to eat some vegetarian steamed bun. Cabbage is the stuffing for vegetable dumplings. It has a little more flavor than meat dumplings. Especially when it's hot. Eating vegetarian bun feels more refreshing. -
Cooking ingredients
Cooking Steps
Step1:Today, Chengdu is 35 degrees. I knead noodles in the air-conditioned room, so I used 280g of water. In fact, Chinese dough should also pay attention to the specific scale. Please don't be stingy. Buy the scale.
Step2:Chop cabbage. Add 10g salt. Remove wate
Step3:Dough fermented to twice the siz
Step4:Split into about 31G of dough. This is to tell you how big the bun is made of 31G dough. A lot of recipes are written about the dosage. It's uncertain how big the dosage i
Step5:Round and smooth doug
Step6:Kill salt water from cabbage. Discard salt water. Add sugar, five spices and white pepper
Step7:The preparation is rolled out to be thick in the middle and thin aroun
Step8:Package cabbag
Step9:Hold wel
Step10:Two hair. Warm water below. Hair. About 25 minutes. Don't send it without pattern
Step11:The fire is on. 10 minutes after breathing. Another 5 minute
Step12:The steamed buns out of the pot are very soft.
Cooking tips:There are skills in making delicious dishes.
