How to make dried cabbage

How to eat dried cabbage stuffed with pork

The stuffing is 2g of dried cabbage, 5g of pork, ginger, onion, soy sauce, soy sauce, oyster sauce, spiced powder, pepper powder, Chili powder, sesame oil, salt and water 15ml；; 6g flour, 5g yeast and 32g warm water < P > Specific methods

1. First, wash 2g dried cabbage and soak it in hot water for 2 hours. You can also use other dried vegetables, such as dried beans and wild vegetables. If these dried vegetables are not available, you can also buy them online or replace them with fresh vegetables.

2. 5g of pork belly, add 3 slices of ginger and stir into minced meat, then add 1 spoon of soy sauce, 1 spoon of oyster sauce, 1 teaspoon of spiced powder, 1 teaspoon of pepper powder, 1 teaspoon of salt and a proper amount of sesame oil and stir well. Then add water ***15ml in three times, stirring every time until the water is completely absorbed. Stir the minced meat, and you can bounce it like jelly when you shake the basin, and then add 1 handful of chopped green onion and mix well.

3. After the dried vegetables are soaked, chop them up and put them into the meat stuffing, then add 1 teaspoon of salt and 2 teaspoons of Chili powder to the dried vegetables and mix them thoroughly. Dried vegetables and minced meat will taste better if they are spicy. The dosage of various seasonings can be adjusted according to personal taste.

4. Mix the meat before mixing. 32g warm water melts 5g yeast, pours it into 6g common flour and stirs it into a flocculent surface, then kneades it into glossy surface with moderate hardness. If it is not smooth, it can be kneaded for 5 minutes and then kneaded smoothly. After kneading, knead into long strips, cut into small doses, and roll into a round dough sheet with thin sides and thick middle. Don't roll the skin too thin, or the bottom will easily steam to death.

5. Add the stuffing, knead it into a package, put it on the chopping board, and cover it with plastic wrap for about 3 minutes. It is enough to make the bag bigger, feel lighter and wrinkle lines blurred. When baking, you can sprinkle a layer of powder on the chopping board to prevent the bag from sticking to the chopping board. One-time fermentation is suitable for fillings that do not produce water, but not for fillings that produce water easily.

6. Brush a layer of oil on the steamer or spread a wet cage cloth to prevent sticking, put in the treasure, put it in boiling water, steam for 25 minutes on medium heat, and stew for 5 minutes, so as to prevent collapse.