Introduction: Many friends don’t have time to cook in the morning, so they like to buy breakfast at breakfast shops. What they buy most are steamed buns. There are many types of steamed buns, including bean paste filling and pickled vegetables. The fillings are leek and egg filling and cabbage and fresh meat filling. Among them, some friends especially like to eat cabbage and fresh meat buns and want to make them by themselves. Then, the delicious and fragrant cabbage and fresh meat buns are made. What ingredients need to be prepared? What are the steps? Let’s take a look together. 1. Ingredients needed to make fresh meat buns with cabbage

The main materials needed to make this kind of buns are an appropriate amount of pork, cabbage, 500 grams of flour and 5 grams of yeast. The auxiliary materials require an appropriate amount of green onions and white sugar. 8 grams, the seasoning requires an appropriate amount of salt, cooking wine, light soy sauce, and oyster sauce. 2. Steps to make cabbage and fresh meat buns

It is not difficult to make this kind of buns. First chop the local pork, then add cooking wine, salt, light soy sauce, and oyster sauce, stir evenly, and leave it for about 15 minutes. Then clean the cabbage, chop it into pieces, add salt and rub until soft, squeezing out the water. Then chop the green onion into chopped green onion, then pour the pork filling, then pour the cabbage into the pork filling and mix evenly, so that the bun filling is ready, and then make the bun noodles. Mix the flour, sugar and yeast evenly, add water and knead into a smooth dough, then cover it with a damp cloth and leave it in a warm place to ferment. After fermentation, put it on the chopping board to deflate, cut into small pieces, then flatten and roll into small round slices with a thick middle and thin edges, then put the prepared meat filling into buns. Finally, put the prepared buns on the oiled steamer and cover it with a lid. After it has fermented for about 25 minutes, add cold water to the pot and steam over medium heat for about 15 minutes. Do not lift the lid immediately after steaming and simmer for 5 minutes. After opening the lid, the delicious steamed buns come out, so you can eat them while they are still hot.

When making steamed bun fillings, squeeze out the moisture from the cabbage to prevent the filling from leaking out, which will make the steamed buns taste better. If possible, you can also add some peppercorns and ginger water to the meat filling, which can make the meat filling absorb more moisture and make the meat more tender and smooth.