Salted vegetables, the older generation can make them.

When vegetables (usually Chinese cabbage and radish leaves) are on sale in large quantities, every household will dry them, chop them, mix them with salt, chili powder, and ginger powder in proportion, put them in a sealed jar, and take them out for five to seven days to let them dry.

It can be stored for a long time. When eating, put the fat cut into small pieces directly into the cold pot. After the oil is boiled, pour in the dry salted vegetables to cover the meat. No need to stir. It is best to add water to soak the salted vegetables, etc.

When the dried plums are cooked until soft, add a little onion, ginger, garlic and other seasonings, stir-fry and eat.

The taste is unique, the meat is fragrant but not greasy, and it is an excellent dish to go with rice.

There are so many special delicacies made from salted vegetables in the first step, such as stir-fried pork with salted vegetables, braised pork with salted vegetables, braised pork with salted vegetables, etc. These special delicacies are all full of color, flavor and plumpness due to the blessing of salted vegetables.

Tasty to the mouth.

Today I will give you this "Salt Vegetable and Pork Bun". It has a thin crust and thick filling, and is salty and crispy. My husband ate 5 of them in one go and ordered me to make less snacks and more steamed buns for breakfast in the future.

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Raw materials for salted vegetable and meat buns: 250 grams of wheat flour, 2.5 grams of yeast, 125 grams of cold water, a small bowl of winter vegetables, 400 grams of pork, and one green onion.

Method: Add baking powder into a bowl of slightly hot water and set aside for 10 minutes.

Put the wheat flour, cold water and fried yeast water into the dough bucket of Shanghao bread machine.

Plug it in, click on the first level, and slowly knead the dough.

While the dough is kneading, you can make the bun filling.

Peel the raw pork and mince the meat.

Wash and chop the green onions, wash and chop the salted vegetables.

Step 2: For 20 minutes, knead the dough into a smooth dough, put it into a basin, cover it with a plastic bag and let it ferment in a warm place until it doubles in size.

Put appropriate cooking oil in the pot and bring to a boil for 7 minutes.

Add minced meat and stir-fry.

.Cook until the minced meat flakes fall apart and lose color.

Add salted vegetables and stir-fry.

Add appropriate amount of salt, chicken essence and green onions, stir-fry evenly and remove from the pan.

(Winter vegetables have a salty taste, so don’t add too much salt.) When the dough is fermented, you can sprinkle a handful of flour on the chopping board, put the fermented dough on it, and continue to knead it to expand the air.

Divide into 16 small dumplings and spread them into thin-edged and thick-skinned buns in the middle.

Add the salted vegetables and meat stuffing, stuffing a little more.

Pinch the folds in one direction to form a better-looking bun.

Place the packaged buns on the basket to rest for 10 minutes.

Put an appropriate amount of cold water in the pot and steam over medium heat for 15 minutes. Do not lift the lid during steaming. Open the lid after steaming for 3 minutes.

The winter vegetable and meat buns are freshly cooked, white, tender and full of flavor, with thin skin and thick fillings. The fillings are fresh and fragrant. Paired with a cup of mellow hot soy milk, you will be full of energy and start a new day.