Chinese Food
Pork bun with cabbage
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My family likes my steamed buns most. They have to steam at least once a week. My family has two steamers. One is big and the other is small. They have two steamers each time. They are gentle and soft. The stuffing is big and fragrant. Adults and children don't eat enough. Speaking of steamed bun, when my little son was 8 months old, my mother came to Beijing for surgery. My mother likes eating steamed bun most. I can't do it. When I was taking my child to the sun, I met more than 80 old women upstairs. I heard that I would learn to make steamed bun. The old man was very patient. He taught me to order two pieces. If I didn't get twice the size, I would never do it. If I did a good job, I had to do it twice for 10 minutes. Don't tell me. Baozi succeeded once. He was soft and smooth. When eating baozi, I saw my mother wiping tears. I asked her why she cried. My mother said that her eyes had entered something. I know. She loves me. My husband is busy at work. She loves me when I watch my children and work for everyone's meals. From then on, Baoma became more and more interested in cooking. In a flash, she has been cooking for her favorite person for six years
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredient
Step2:Spread the yeast into the warm water of about 30 degrees to activate. Don't move it in the middle of the way. After about 10 minutes, spread the yeast into pieces, and then use chopsticks to disperse it (to make the dough ferment quickly
Step3:Put the flour into the bread machine. Add yeast water and make a smooth dough (or knead by hand). Yeast water is not enough to make up with water. Ferment to twice the siz
Step4:Cut cabbage into small pieces, wash them after soaking, and put them into a cooking cup
Step5:Mince (or chop by hand
Step6:Pour it into the basin. Sprinkle salt and mix well
Step7:Chopped scallion, chopped scallion, chopped ginge
Step8:Put vegetable oil in the pot. When it's warm, stir fry half of the meat stuffing until it turns white. Stir fry with chopped green onion and ginger. Add thirteen spices to improve the flavor. Stir with two tablespoons of sauce to turn off the fire. Let cool for later use
Step9:Mix the other half of the raw meat stuffing with a little water until it's moist. Put in chopped green onion, ginger, soy sauce, cooking wine, vegetable oil and salt and mix clockwise
Step10:Cabbage stuffing, water and meat stuffing mix togethe
Step11:Pour in the fried meat stuffing. Mix well together. The stuffing will be ready
Step12:Take out the dough and rub out the ga
Step13:Rub the long strip, cut the agent, press the flat and roll it into the middle thick thick ski
Step14:Add water to the steamer, oil the drawer, leave space for the steamed buns on the drawer with the package, and put the cover on the back cover for 10 minutes
Step15:Turn on the fire and bring it to a boil. Steam for 18 minutes and then turn off the fire. Open the cover after 3 minutes. It can effectively prevent the retraction
Cooking tips:Baoma tip-1 stir fry half of the meat stuffing and then mix it with more fragrant stuffing. 2 don't be too dry with cabbage stuffing. Only when the stuffing is not dry can it moisten and taste delicious. 3 yeast activation in advance can speed up the dough fermentation time. If it's too troublesome to omit 4 steamed buns, it's necessary to leave them for 10 minutes and then steam them. In this way, the buns can be soft enough and there are skills to make delicious dishes without dropping the bottom.
