Materials:
1. Dough: 500g of medium gluten flour, 250g of warm water, 5g of yeast and proper amount of salt.
2. Stuffing: 500g pork stuffing, 200g Chinese cabbage, Jiang Mo, chopped green onion, soy sauce, cooking wine, salt, pepper, soy sauce and chicken essence.
3. frying pan: appropriate amount of cooking oil
Production steps:
1. Dough making: Mix medium-gluten flour, warm water, yeast and proper amount of salt, knead into smooth dough, and cover it with wet cloth 1-2 hours.
2. Stuffing: Chop pork stuffing and cabbage, add Jiang Mo, chopped green onion, soy sauce, cooking wine, salt, pepper, soy sauce, chicken essence and other seasonings and stir well.
3. Stuffing: Knead the dough into strips, cut it into small pieces, roll it into thin skin with a rolling pin, put stuffing in the middle, and roll the skin into folds.
4. Frying: Pour a proper amount of cooking oil into the pot, heat it until the oil temperature is moderate, put the stuffed dough into the pot, add a proper amount of water, cover the pot, and fry for 5-8 minutes on medium heat until the bottom of the pot is golden.
5. Edible: Put the fried cabbage into the pot and dip it in the sauce.
Precautions:
1. The dough must be fermented well to make the fried dumplings softer.
2. The stuffing should be stirred evenly to make it more delicious.
Pay attention to the thickness when rolling the dough. Too thick will affect the taste, too thin will easily break.
In the process of frying, we should keep proper temperature and time to ensure the quality of fried bread.
In short, it takes patience and skill to make boiled cabbage buns, and it takes many times of practice to make delicious boiled cabbage buns with satisfactory taste and shape.