The steamed buns that I like to eat are steamed buns. There are a lot of steaming steamed buns on sale in the street, and I can't help but buy a cage. The steamed buns are soft and thin, with a lot of meat, one bite at a time, which is delicious.

However, although it was delicious, it was all bought on the street after all. Let's not talk about additives for the time being. I really didn't feel comfortable eating the meat stuffing. Later, I really made my own steamed buns, and the more I cooked them, the more delicious they became. They were not worse than those sold on the street at all, and I felt comfortable eating them!

I was tired of eating steamed buns with meat stuffing, so I changed my taste. Then I found that vegetarian steamed buns were so delicious, and the taste was no worse than that of steamed buns with meat stuffing.

For example: leeks, head vegetables, sweet corn, cabbage, cabbage, celery, radish and so on.

Chinese cabbage is sweet, fresh, tender and juicy. Personally, I like to eat Chinese cabbage buns. Here's how to make Chinese cabbage buns. The steps are as follows:

1. Prepare 2 grams of ordinary flour, melt two grams of yeast powder with warm water, pour the melted yeast water into the flour, and add one gram of salt to increase the gluten of the flour.

2. The step of kneading dough is very important. Use warm water to knead the dough, add a little more, stir with chopsticks while adding it, and stir it into a cotton wadding without dry flour. Knead the dough into a smooth dough for as long as possible. The steamed stuffed bun made in this way tastes good and tender, so you must work hard to knead the dough.

3. fermentation: cover the kneaded dough with plastic wrap, put it in a warm place and ferment it to twice its size. If it is cold, it can be put in an electric rice cooker for heat preservation and fermentation.

4. We'll prepare the stuffing while the fermentation is in progress. Clean the cabbage, cut it into shreds, and then chop it up. Boil the water in the pot, and blanch the cut cabbage. Don't blanch it for too long until it becomes soft. Then take it out, control the moisture, and put it in a bowl for later use.

5. Prepare a small amount of carrots, shred them, and then mince them, and then prepare.

7. The dough is also made. Take it to the chopping board, knead it into the original size, and exhaust the air inside, then knead it into long strips and cut it into small noodles with uniform size.

8. Rub the flour dough into a round shape and roll it with a rolling pin into a steamed stuffed bun skin with a thick middle and a thin outside. Put the stuffing into the bun skin, slowly collect the bun skin and wrap it into buns.

9. After all the buns are wrapped, put them in the steamer, cover them and make a second proofing for 2 minutes. This is very important. Steaming the buns immediately will not be soft and taste bad, and then steam them on high heat for 2 minutes.

1. Turn off the heat after steaming for 2 minutes. Don't take out the steamed buns at this time. Taking them out immediately will cause the steamed buns to collapse. Turn off the heat and stew for five minutes, and the delicious Chinese cabbage steamed buns will be ready! Thin-skinned stuffing is tender, smooth and juicy, which is delicious!