Ingredients: 500g Chinese cabbage, 50g pork, thirteen spices powder 1 tablespoon, 2 tablespoons edible oil, fresh soy sauce 1 tablespoon, oyster sauce 1 tablespoon, chopped green onion, salt and water. Dough: 500g flour, proper amount of yeast powder, salt 1 teaspoon, and 250g clear water.
1, 250g of clear water, add yeast powder to melt, then pour it into flour and stir it with chopsticks to form a flocculent, then knead it into smooth dough to keep hair, and cover it and let it stand for use.
2, buy fat and thin in pigs, that kind of plum blossom meat, sandwich meat is the best, three points fat and seven points thin for the store to help grind into minced meat, of course, it is best to take it home and chop it yourself, which tastes better. Put the minced meat into a larger container, add half of the seasoning, stir evenly in one direction, and let it stand for flavor.
3. Peel off the leaves of Chinese cabbage, clean them one by one, then cut them into strips vertically along the direction of stem texture, then cut them into dices perpendicular to the strips, and put them in a boiling water pot for a long time to avoid nutrient loss.
4. Take out the diced cabbage, dry it by hand and try to make some. Blanching and pressing is an essential step, so that the treated cabbage will not have the unpleasant smell of cabbage bangzi.
5. Chop the dried cabbage powder slightly with chopsticks, add it to the remaining minced meat, and pour in the other half of the seasoning.
6. Stir evenly in one direction to see the dry humidity of the stuffing. If it is too dry, add appropriate amount of water and stir until it is gluten. This way, the filling will not be scattered. Let stand for use.
7. At this time, take out the dough to see if it is honeycomb-shaped, then continue to knead it into smooth dough, exhaust it, cut it into pieces, and flatten it to make steamed bread.
The delicious Chinese cabbage steamed stuffed bun is ready. Of course, you can also make many other fillings as long as you like.