Celery and cabbage can be steamed in Mao Cong steamed buns. These ingredients are very common. But on the whole, Chinese cabbage and celery shallots will be more delicious with some eggs and shrimp skin.

A method for steaming celery, cabbage and shallots;

Specific production method

Step 1: Prepare the ingredients. 400g flour, cabbage 1, 3 celery, 4 eggs, appropriate amount of shrimp skin, a little ginger and an appropriate amount of onion.

Step 2: Start mixing dough. Slowly pour a proper amount of warm water into the flour to make a slightly hard noodle. Next, cover with plastic wrap and let stand for 1 hour. Noodles must be left standing for a long time, so that the steamed stuffed bun skin is delicious. )

Step 3: Clean and chop the cabbage. Wash celery, chop it, and blanch it for later use.

Step 4: We put 1 tablespoon salt into the cut Chinese cabbage, mix well and marinate for 10 minute.

Step 5: Drain the pickled Chinese cabbage.

Step 6: Break the egg. 20 ml of water can be added to the egg liquid, so that the fried eggs are more tender and smooth.

Step 7: Pour the right amount of oil into the pot. When the oil is hot, pour the egg liquid into the pot, stir-fry until the egg is solidified, then quickly break it up and cool it for later use.

Step 8: Put the eggs, celery, Jiang Mo, chopped green onion and shrimp into the cabbage, then add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, a little salt and a little chicken essence to taste.

Step 9: Heat the pot with proper amount of oil, then stir-fry some peppers, then take out the peppers and pour the hot oil into the stuffing.

Step 10: Pour a little sesame oil into the filling, then mix well, and the filling is ready.

Step 11: Take it out of the basin after waking up and rub it on the panel until the surface is smooth.

Step 12: Rub the noodles into long strips.

Step 13: Cut into dough with uniform size.

Step 14: Crush the cut dough. This is convenient for later rolling. )

Step 15: Roll the dough into a skin with a thin edge and a slightly thicker middle.

Step 16: Take a proper amount of stuffing and put it on the bun skin.

Step 17: Pinch the bag tightly.

Step 18: Pour raw water into the pot and steam the steamed buns in the pot.

Related knowledge:

To make this kind of stuffing, it is best to choose tender cabbage and celery, which are heavier in your hand, the food looks fresh, and there are more green parts in the leaves, so the stuffing will be more delicious.