Zhupocai is a kind of vegetable with relatively large leaves and is suitable for making vegetable buns. Among them, the classic snack Guangxi vegetable buns are made of zhupocai as the main material. Some people want to eat the delicacy of Guangxi vegetable buns, but are very curious about how to make Guangxi vegetable buns. Let’s take a look.

Method 1:

Prepare fresh pork belly vegetables, pork, lotus root, onion, ginger, garlic, dried mushrooms, oil, salt, soy sauce, pepper, and cornstarch. Wash the zucchini, pork, lotus root and other ingredients, soak the mushrooms in water and cut into cubes, and chop the onions, ginger and garlic and set aside.

Cut the pork and lotus root into cubes, put them into a bowl, add cornstarch, oil, water, soy sauce, and pepper, stir well and set aside. Boil water in a pot and blanch the pig mother-in-law vegetables. After draining the water, put the previously prepared fillings into the pig mother-in-law vegetables and roll them up. Fix the outside with a rope to prevent the filling from falling out of the pig mother-in-law vegetables. Run out. Prepare a pot of water again, put the wrapped pork belly buns into the pot, and steam for 10-15 minutes. The pork buns will be steamed, and you can eat them directly after they cool down slightly.

Method 2:

Prepare glutinous rice, minced pork, mushrooms, dried shrimps, soy sauce, salt and other seasonings. First blanch the pork belly vegetables in hot water with salt and oil, then use cold water to set aside. Cook the glutinous rice in a rice cooker and set aside. Stir-fry the minced pork with mushrooms, dried shrimps, soy sauce and other seasonings, then mix it into the glutinous rice. Stir evenly, then put an appropriate amount into the pork belly leaves, wrap it up, put it in a steamer, and steam for 30 minutes. Edible.

The above are two ways to make pig mother-in-law cabbage buns. Friends who are interested can try it.