condiments
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300 grams of pork
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300 grams of cabbage
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50 grams of onion
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300 grams of flour
condiment
salt
Proper amount
soybean
Proper amount
chicken essence
Proper amount
olive oil
Proper amount
sesame oil
Proper amount
Yeast (dry)
Proper amount
The method of stuffing pork and cabbage
1. Mix flour and yeast powder, make smooth dough with warm water, and put it in a warm place for fermentation.
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2. Pork should be peeled and cut into small squares with a little fat, preferably fat and thin.
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3. Wash the cabbage, remove the hard stems and chop the tender leaves.
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4. Cut the green onion into thick chopped green onion.
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5. Add chopped green onion to the meat stuffing, mix well with soy sauce, salt, sesame oil and pepper noodles, and marinate.
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6. Add cabbage and mix well, then add salt and soy sauce to taste, add appropriate amount of olive oil and mix well.
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7. Make the dough twice as big, knead it into a ball and exhaust it. Take a piece and knead it into a long strip, evenly divide it into small portions, and roll it into a bun skin with a thick middle and a thin edge.
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8. Fill in the stuffing and wrap it into buns.
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9. Cover the steamed buns with plastic wrap and ferment for 25-30 minutes again. When you see that the steamed stuffed bun has gained weight, you can gently lift it.
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10. Preheat the steamer to warm, and put the steamed bread on the wet steamer cloth, leaving some gaps in the middle.
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1 1. Steam on high fire for 20 minutes, turn off the fire for 5 minutes, and then open the lid. Look, chubby steamed buns are ready.