Introduction: After autumn, it is better to eat leeks and cabbage. It is a treasure all over the body. Steamed buns are very delicious. Don’t not know how to eat
Hello everyone, I am the food of my silly sister. Only food and beautiful scenery in life cannot be disappointed. The editor is from the north and never gets tired of eating dumplings, buns, wontons, and other foods with fillings. On the one hand, the fillings of this food are very rich and have a balanced nutritional combination, which can well meet the various nutrients needed by our human body. On the other hand, we can make more of this kind of delicacy in our spare time and put it in the refrigerator to freeze it. When we get home from get off work after a day, we can take it out and steam it directly and eat it. It will save a lot of time, which is much easier than busy cooking when we come back from get off work every day.
Today I will share with you a special bun filling. It is the tender seedling of Chinese cabbage before it matures, that is, small cabbage. This is a unique delicacy in autumn. If you eat it quickly, you will have to wait for another year if you miss it. The cabbage in the field has grown again. Steamed buns with such tender vegetables are the most delicious. They are not expensive to buy. They cost 2 yuan per pound. The vitamins and minerals in cabbage are relatively high in vegetables. Among them, the content of carotene , vitamin C and calcium is higher than that of cabbage. They are usually used to cook soup or stir-fry, and the taste is very delicious. Today I use it to make buns, which are also fresh, fragrant and delicious. As soon as they are out of the pot, the whole family is rushing to eat them. Let’s see how I make them.
Preparation Ingredients: Little cabbage, pork belly, ginger, green onion, salt, light soy sauce, dark soy sauce, oyster sauce, chicken essence, cooking oil, sesame oil
Specific method: 1. Because it grows almost against the ground, it is easy to contain some soil at the roots. We should pay more attention to this part when cleaning, and first cut off some roots covered with soil with scissors, so that it will be much more convenient to clean. Pour water into the pot, add appropriate amount of salt and cooking oil, and after the water boils, put the cleaned cabbage into the pot and blanch it. The time is controlled to about 2 minutes. If you can’t finish it, make it into vegetable dumplings , put it in a fresh bag and seal it, and put it in the refrigerator for freezing. It will be convenient for you next time.
2. Blanch it and put it in cold water to cool it, then squeeze the excess water dry, put it on the chopping board to chop the cabbage. This green and oily little white is so fresh, it is even more delicious than leek cabbage.
3. Take a piece of fresh pork belly, put it on the chopping board and cut it into diced meat. Whether it is eating dumplings or making buns, I feel that pork belly tastes fragrant but not greasy, and is better than pure lean meat. Add an appropriate amount of salt, light soy sauce, dark soy sauce, oyster sauce, chicken essence, cooking oil, sesame oil, and sesame oil to the meat filling, stir evenly with chopsticks, marinate it slightly to make it taste. After the flavor is added, put the cabbage, minced ginger and chopped green onion into the meat filling and stir evenly, and the filling is ready.
4. Place the dough that was delivered in advance on the chopping board, rub and drain the gas repeatedly, then cut it into evenly sized dough sheets, and roll it into a dough of the same size with a rolling pin. Take an appropriate amount of filling and put it in the center of the dough, hold up the buns with one hand, and pinch out beautiful folds along the edge with the other hand. After wrapping them all, place them on one side and wake them up for 10 minutes.
5. Steam in a pot with warm water for 15 to 20 minutes and turn off the heat. Do not open the lid immediately after turning off the heat. Steam for a little 5 minutes. If the lid is opened immediately, the air conditioner will suddenly enter, causing the bun to shrink, which will not only be of bad quality but also have a very poor taste.
The fragrance has spread before it is released. It is fresh and juicy and delicious. No wonder my husband and children are rushing to eat it. Don’t always eat buns with cabbage stuffing or leek stuffing. I really recommend that you try the buns with cabbage stuffing, which are delicious. Especially for children who don’t like to eat vegetables, this is both nutritious and delicious for their children. Today's sharing ends here. I hope my sharing will make you reward. Thank you for your viewing and support. See you tomorrow, bye.
