Frozen Chinese cabbage buns need to be scalded with boiling water, because Chinese cabbage will smell frozen after freezing, and it will stink if it is not blanched. After blanching, we will wring out the water and then adjust the filling. Usually, when we wrap jiaozi or steamed buns with fresh Chinese cabbage, we'd better blanch the water or sprinkle some salt on the Chinese cabbage. The key to make the stuffing tender and delicious is to slowly freeze the Chinese cabbage with water to prevent it from becoming natural.

Benefits of frozen Chinese cabbage steamed bread

Frozen cabbage is a feature of Northeast China. It is particularly cold outside in winter in Northeast China, which belongs to the normal climate. In the past, there was a lack of vegetables in the north, so cabbage could only be stored outside, and soon it became a whole. This is also the creation of life in North China, especially in Northeast China.

Then, if you want to wrap the frozen Chinese cabbage in jiaozi or steamed buns, you should put it back in cold water for a while, and then cut it into pieces and blanch it in a pot after it has completely recovered, so that the original flavor of the Chinese cabbage is preserved without destroying the taste of the dish, and then cut it into stuffing, and jiaozi or steamed buns can be used. Frozen Chinese cabbage is delicious because it tastes good, has a sweet color and fragrance, and the fiber of frozen Chinese cabbage is more suitable for digestion.