How to make cabbage steamed buns 1,
Ingredients
Four, cabbage, eggs, dried shrimps, and fried dough sticks.
Method
1. Knead the noodles, which should be slightly harder than the noodles for making dumplings.
2. Beat the eggs and fry them into pieces.
3. Cut the fried dough sticks into small dices (because cabbage is easy to make soup, so put one fried dough stick).
4. Add some shrimp skin (be sure to cut the cabbage first and add some cooking oil before adding other ingredients).
5. Mix the dough and let it rise for 30 minutes, then roll it into a dough and roll it out to be about as thick as a dumpling wrapper. Then spread the stuffing and roll it up. It’s best to put it in after the water boils and let it breathe for ten minutes.
Method 2,
Ingredients
Four, cabbage, water, Nepeta (grown by yourself), edible oil, salt
Method
1. Knead the noodles. Take an appropriate amount of flour in a mixing bowl and knead the flour into a ball.
2. Roll the smooth dough into dough pieces with your hands.
3. Add salt and oil to the dried vegetables, and spread evenly on the thinned dough.
4. Fold in half from both sides to the middle to form a large strip.
5. Place the vegetable rolls on the steamer grid and then put them into the steamer.
6. Steam for 8-12 minutes, then cut into small pieces and serve immediately on a plate.
Method 3,
Ingredients
Cabbage, cabbage, carrot, shrimp, shredded pork, mushroom, fungus, water chestnut, egg skin, leek, tofu , spring bamboo shoots, tiger embankment (don’t know how to write, seaweed type)
Method
1. Fry the sea embankment over a slow fire until it becomes crispy. Don't put oil in it, it will stick together.
2. Cut the ingredients into shreds or mince
3. Stir-fry mushrooms and meat slices, stir-fry cabbage and carrots, leeks and bean sprouts, shiitake mushrooms, shredded bamboo shoots, fungus and water chestnuts. Fry until cooked and spread the eggs into egg skins
4. When eating, roll up the ingredients with spring roll wrappers and eat.
Method 4,
Ingredients
Ingredients for steamed buns:
1. All purpose flour 4 cups
2. 2 cups of water
3. Yeast powder/yeast 2 Teaspoon
Ingredients for braised pork:
1. 2-3 pounds of pork belly or One big pork belly
2. Dark soy sauce, cooking wine, ginger, 1 star anise, a little sugar
Ingredients for mixing the meat:
1. Green onions
p>2. Coriander
3. Spicy green chili dices
Method
1. Put yeast powder, water and flour into the bread machine , just use the dough setter to make the dough well. If you don’t have a bread machine, just knead the dough in the same way as making steamed buns, and then wait until the dough doubles in size.
2. Knead the risen dough into thick long strips, then cut it into small pieces, and then roll it into a dough as big as a small rice bowl and about 1/2cm thick.
3. Put the biscuits into the preheated cast iron pot, cover and cook slowly over medium-low heat. When one side of the cake is browned, flip it over and brown the other side. Remember, don’t put oil in the pot! Special instructions: after rolling out the dough, you can bake the pancakes. No need for a second fermentation!
4. While the dough is rising, cut the pork belly or pork belly into large cubes, including the skin. Boil the meat in boiling water for 2-3 minutes and discard the blood.
5. Add a little oil to the pot, put the meat in the pot, add dark soy sauce, cooking wine, ginger, 1 star anise, a little sugar, and braise the meat. There are so many ways to braise pork, just use whatever recipe you like. Ai Chu originally made a recipe for Shanghai braised pork that was very popular. Check it out on her blog. If you are in a hurry, stir-fry the meat first, add the ingredients, cook it in a regular pot for a few minutes, then use a pressure cooker to cook it for 20 minutes, then put it back in the regular pot and use high heat to reduce the juice.
6. When the braised pork juice is thickened, turn off the heat. But don't burn the juice out. The meat should be a little thicker.
Wait for the meat to cool slightly, then cut the meat into small pieces or thick shreds.
7. You can mix coriander into the meat. If you don’t like coriander, you can add green onions. If you like spicy food, you can also add some chopped green chili.
8. Cut a hole in the baked bun with a knife, sift the mixed meat in, pour some gravy on it, and eat.