Chinese cabbage is a kind of nutritious green vegetable. Chinese cabbage wrapped in jiaozi and steamed stuffed bun is very delicious. Chinese cabbage steamed stuffed bun is a common staple food, the main materials are Chinese cabbage, pork, flour and so on. Chinese cabbage is rich in vitamins and protein needed by human body, which is very beneficial to health if eaten regularly.

Raw materials: flour, yeast powder, Chinese cabbage, pork, vermicelli, onion, ginger, peanut oil, oyster sauce, cooking wine, fresh soy sauce, salt, thirteen spices and sesame oil.

Practice steps:

Step 1: put 5g yeast powder into a container, dilute it with warm water, then add 1000g flour, stir until there is no dry flour, and put it in a warm place for fermentation. The fermented dough is twice as big as the original one. Making steamed buns and noodles is softer than making steamed bread.

Step 2: Select the old leaves of Chinese cabbage, cut off the roots, rinse the sediment repeatedly with water, add boiling water to the pot, blanch the Chinese cabbage for one minute, and remove the cold water.

Step 3, chop the pork belly into minced meat and put it in a container, then add proper amount of peanut oil, salt, cooking wine, oyster sauce, fresh soy sauce, sesame oil and thirteen spices and stir well.

Step 4: Peel and wash onion and ginger, and cut them into onion and Jiang Mo respectively.

Step 5, add minced onion and ginger, and continue to stir evenly and marinate for taste.

Step 6, put a proper amount of vermicelli into a container, soak it in water until it becomes soft, and then cut it into small pieces.

Step 7: Squeeze and chop the chilled Chinese cabbage.

Step 8: according to the viscosity of the meat stuffing, squeeze the cut powder segments and chopped Chinese cabbage together, and put them into a container for curing the meat stuffing and stir evenly.

Step 9: Spread dry flour on the chopping board and knead the fermented flour repeatedly for 5 to 10 minutes.

Step 10: Knead into long strips and cut into pieces with uniform size, then knead each piece several times to form a round cake, and roll the kneaded pieces into steamed bread with thick middle and thin edges.

Step 1 1: Add enough stuffing, knead it into steamed stuffed bun embryo and put it on clean corn cob leaves.

Step 12: add enough water into the steamer, put the steamed bread embryo on the steaming curtain, cover it and wake it up again for 20 minutes before steaming.

Step 13: Start counting after the steam in the pot is turned on. 15 minutes Turn off the fire for 5 minutes, uncover the lid and take out the pot.

The work comes from the ginger home cooking in Bowl of the Gourmet World.