Ingredients
Cabbage130g
300 grams of flour
Pork165g
ingredients
oil
of appropriate amount
salt
1 spoon
ginger
of appropriate amount
chicken essence
1 spoon
five spice powder
1/2 spoons
Yeast (dry)
3 grams
water
of appropriate amount
Practice of pork and cabbage steamed stuffed bun
1.
Prepare flour, water and yeast.
2.
Dissolve the yeast in water, wait a few minutes, add it to the flour, and add water to make it flocculent.
3.
Knead into a smooth dough
4.
Ferment to twice the size
5.
Take out the exhaust
6.
Divide into equal parts
7.
Gancheng rice noodles
8.
Chop pork and cabbage.
9.
Add oil, salt, allspice powder and chicken essence and mix well.
10.
Take a piece of skin and wrap it in stuffing.
1 1.
Make steamed stuffed bun, and ferment for fifteen minutes.
12.
Add water to the steamer
3.
Put it in a steamer
14.
Steam for 20 minutes, turn off the fire, and lift the lid after five minutes.
15.
Jiachu steamed bun
knack for cooking
1, the ratio of flour to yeast is100:1,and the dough is fermented before shaping to make steamed buns.
2. The stuffing is matched with your favorite meat and vegetables.