What I eat most in winter is cabbage. I caught a cold these days and didn't want to cook, so I made spaghetti and cabbage buns and stopped cooking, but everyone loved them.

material

Ingredients: 500g flour, Chinese cabbage 100g, 35g meat;

Accessories: oil, salt, soy sauce, cooking wine.

Chinese cabbage steamed buns

1

Yeast is melted with warm water.

2

Pour the flour into water and ferment for about 3 hours.

three

Good fermentation

face

four

Knead the dough again

five

Chopped cabbage

six

Put the meat in.

seven

Stir evenly

eight

Then roll the flour into dough.

nine

Put stuffing on it.

10

Wrap steamed buns

1 1

Finally, there is not enough stuffing.

I just took a small photo.

12

Although there were few steamed buns, my baby and I ate them for 2 days.

13

I took it out and put it in the basin.

skill

Yeast is melted with warm water.