Ingredients: 400 grams of flour, 200 grams of Chinese cabbage and half a pig's front leg.
Accessories: 5 ginger shallots 1 egg 1 white sesame seeds, 3 grams of baking powder, soy sauce 1 teaspoon of sesame oil, 3 teaspoons of refined salt, 3 teaspoons of pepper 1 teaspoon.
Appropriate amount of oyster sauce and peanut oil
Production process:
***2 1 step for making Chinese cabbage meat buns.
1. Meat stuffing material, mainly leaves of Chinese cabbage.
2. Ingredients and seasonings.
3. Add proper amount of water and baking powder to the flour, ferment it with a bread machine 4 hours in advance, and knead it for later use.
4. Soak pepper in proper amount of water for later use.
5. Wash and chop the shallots.
6. Chop the meat and ginger together.
7. The stuffing of steamed buns is slightly thicker than that of dumplings, and tastes better.
8. Put the meat stuffing into the basin, add the water of pepper three times, and stir in one direction.
9. Add minced chives, light soy sauce, 1 teaspoon salt and stir with oyster sauce.
10. Knock in the egg whites and stir, and knock the remaining eggs into a bowl for later use.
1 1. Wash and drain the leaves of cabbage.
12. Add 1 teaspoon of salt and chop.
13. Wrap it in gauze to squeeze out the water.
14. Add meat to cabbage and mix well.
15. Add appropriate amount of sesame oil and mix well, then continue to add 1 teaspoon of salt and mix well for later use.
16. Divide the flour into small doses and roll the skin.
17. Wrap the buns and wake up for 15 minutes (just the time to prepare the steamer).
18. Drain the water in the steamer. After boiling, put the steamed buns in the steamer, and simmer for 15 minutes and simmer for 3 minutes.
19. Prepare white sesame seeds and stir the eggs into liquid.
20. Just when the steamed stuffed bun is not hot, dip the egg liquid at the bottom, and then stick the sesame seeds.
2 1. Heat a proper amount of peanut oil in the frying pan, put it in the bottom of the steamed stuffed bun covered with sesame seeds and fry until golden.