Chinese cabbage 1

Pork belly 200 grams

400g flour

condiments

Yeast (dry)

5 grams

condiment

salt

Proper amount

monosodium glutamate

1?o'clock

Cooking wine

Proper amount

sesame oil

Proper amount

White granulated sugar

Proper amount

white pepper

Proper amount

water

2 10g

The method of cutting green vegetables into pieces.

1. Boil water in a pot, add a little salt and cooking oil (the cooked vegetables are green), add small vegetables after the water is boiled, take out the vegetables after the water is boiled again, pour it with cold water, squeeze out excess water and chop it up.

2. Dice the pork belly and marinate it with salt, white pepper, cooking wine and monosodium glutamate 10 minute.

3. Mix the chopped vegetables with sesame oil, so that the mixed vegetables and diced meat will not produce juice. Mix diced vegetables and diced meat, add a little sugar, and mix fresh for use.

4. Add 10g yeast, warm water, flour and sugar into the container in turn, stir them with chopsticks into flour wadding, rub them with hands, and put them in a warm place for10min.

5. After ten minutes, take out the dough, divide it into 10 portions, roll it into a round steamed stuffed bun blank (thick in the middle and thin around), and wrap it with diced vegetables.

6. Put the wrapped steamed bread dough blank on the oiled steamer and let it stand in a warm place for 30 minutes.

7.30 minutes later, add cold water to the steamer, put it on the steamer, steam for 15 minutes after the water boils, turn off the fire, and stew for 3-5 minutes without opening the lid (reference weight: 10).