Chinese cabbage is delicious, refreshing and nutritious. Chinese cabbage and meat are mixed with auxiliary materials to make stuffing and wrapped into steamed buns, which are delicious and delicious. The following introduces the home-made practice of stuffed buns with Chinese cabbage.

Tools/materials Flour1000g, 7 g of baking powder, half a Chinese cabbage and 500g of meat stuffing.

Onion, ginger, garlic, salt, monosodium glutamate, pepper, star anise, sweet noodle sauce, fermented milk, cooking wine, oyster sauce, sesame oil, soy sauce and oil.

0 1 Put the flour into a pot, add the baking powder, then use warm water to make dough, put it in a place with high indoor temperature and ferment for two hours.

Wash Chinese cabbage with water, control the moisture, and cut into pieces. Add a spoonful of salt, then rub the cabbage with your hands to make it into the water, and then dry it with your hands.

Cut the pork into pieces, or you can buy ready-made meat stuffing. I used to buy ready-made meat stuffing.

Clean the onion and ginger, control the moisture, and cut into pieces.

Heat the oil in the pot (put a little more oil), add pepper and star anise after the oil is hot, fry the fragrance, turn off the fire and let the oil cool. When the oil is cool, remove the pepper and star anise, add the minced meat, onion, Jiang Mo, salt, monosodium glutamate, soy sauce, sweet noodle sauce, fermented milk, oyster sauce, sesame oil and cooking wine, and stir well.

Then add Chinese cabbage, stir well, and mix into steamed stuffed bun.

Knead the dough evenly by hand, then knead it into long round strips, cut it into pills, press it into small cakes by hand, and roll it into dough.

Use a spoon to knead the mixed dumpling stuffing into a ball and put it on the dough. Then, first, hold a corner by hand, and then fold it clockwise, and then pinch it into a round shape to form the shape of a steamed stuffed bun.

Steam the wrapped steamed buns in the pot, and turn off the fire after 15 minutes of boiling.