300g of flour and 500g of Chinese cabbage.

200 grams of diced pork with sauce and proper amount of auricularia auricula.

ingredients

5g of chopped green onion, 5g of Jiang Mo and 20g of dried seaweed.

ingredients

3g of yeast, 50g of salad oil and 3g of refined salt.

2g of spiced powder and 3g of monosodium glutamate.

Steps of Chinese Cabbage Sauced Meat Package

1, put the yeast into the flour for later use.

2, stir evenly, slowly stir with warm water into a batt shape, into a dough, and put it in a warm place for about 2 hours.

3. Wash the Chinese cabbage, blanch it in a boiling pot and put it on the chopping board for later use.

4. Chop the blanched Chinese cabbage, squeeze out the water and put it in a bowl for later use.

5. Put the sauce meat prepared in advance into a bowl for later use.

6. Put the crushed Chinese cabbage into a sauced meat bowl, and add refined salt, spiced powder, monosodium glutamate and broken fungus. Hymie.

7. Stir all the materials evenly and make stuffing for later use.

8. Put the proofed dough on the chopping board, knead it into long strips, add the dosage and roll the skin.

9. Put the stuffing into the bun skin and start making buns.

10, put the wrapped buns in a steamer and steam them over high fire 10 minutes.

1 1, take it out and put it in the tray.