The main ingredients are 5 people.
Cabbage1000g
500g vermicelli
500 grams of meat stuffing
Flour1500g
condiments
Onion 1 root
Peanut oil 30g
Yeast (dry) 5g
20g refined salt
Eggs 1
Cooking wine 10g
5 grams of sugar
Spiced powder 10g
5 grams of chicken essence
Soy sauce 10g
Oyster sauce 10g
Step 1
How to make big meat buns with cabbage vermicelli
Mix flour with proper amount of yeast water, wash the vermicelli and soak it in hot water.
Second step
Illustration of the practice of Chinese cabbage vermicelli and big meat buns
Cut cabbage, onion and soaked vermicelli into small pieces or segments.
Third step
Homemade method of Chinese cabbage vermicelli and big meat steamed stuffed bun
Add seasonings except yeast into the meat stuffing in turn, add appropriate amount of water to thicken it in one direction, then put it into the chopped Chinese cabbage, vermicelli and chopped green onion, pour peanut oil into the pot, heat it, pour it into the steamed stuffed bun, mix well, and adjust the salt according to personal taste.
Fourth step
Simple method of making big meat steamed stuffed bun with Chinese cabbage vermicelli
When the dough is honeycomb-shaped, the dough is ready, then knead the dough and divide it into uniform dough. Wrap the dough with stuffing to make steamed buns, steam them in a steamer for 20 minutes, and then steam them in a steamer.
Cooking tips
The hardness of dough should be adjusted according to different seasons, and the dough must be hardened while it is hot to avoid deformation after twice proofing.
Personally, I think it will be more fragrant to pour some hot oil into jiaozi. If it is too greasy, it can be adjusted freely.