Time is fast, October is already in blink of an eye, and seasonal vegetables belonging to autumn are also on the market one after another. In the past few days, I can see piles of cabbage every time I buy vegetables. They are a little older than last month. When I pressed it with

Time is very fast, and October is already in a blink of an eye, and seasonal vegetables belonging to autumn are also on the market one after another. In the past few days, I can see piles of cabbage every time I buy vegetables. They are a little older than last month. When I pressed it with my hands, the cabbage heart became much stronger. It is green and watery, and the key is that the price is cheap, so you must buy two.

The cabbage in this season is full of moisture, Stew , boil soup, and fillet are all very delicious. This time I steamed a pot of vermicelli meat buns with it, which were delicious and juicy. My daughter ate four of them in one meal, which was really delicious. If you have a large family population, it is recommended to do more, otherwise it will be really not enough to share. While I was at home during the holidays, the cabbage buns were steamed.

Cabbage vermicelli meat buns

[Ingredients] Flour, Yeast , cabbage, vermicelli, ginger, green onion, dark soy sauce, light soy sauce, five-spice powder, salt

[Special method]

, add 3 grams of yeast to 170 ml of warm water, stir and melt, pour in 300 grams of flour, and stir to flour. Knead into dough, seal and wake up to twice the size.

, boil the vermicelli in boiling water for 5 minutes, take it out without obvious hardness, and cut it into pieces with kitchen scissors. Add half a spoonful of dark soy sauce and a little cooking oil while it is hot and stir well. Color dark soy sauce, and prevent stickiness by cooking oil.

. To make this filling, you must choose fresh meat that is both fat and thin. It is OK to have a ratio of 30 to 70% or 40 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60% of fat and 30 to 60 Wash the pork, grind it into meat filling, then add chopped green onion, minced ginger, dark soy sauce, light soy sauce, and five-spice powder, stir well in one direction and set aside. You can see that the meat filling is very sticky, and it is difficult for the meat to have such an effect after being frozen.

, cut the cabbage into shreds, and then cut into diced ones. Sprinkle a little salt and chop the cabbage. Then squeeze the chopped cabbage into the water, so you don’t need to squeeze it too dry.

, put the processed cabbage and vermicelli into the meat filling, add a little chicken essence to increase the flavor, mix well, and the cabbage vermicelli meat filling will be prepared.

. The dough wakes up until the volume becomes significantly larger. If you peel it open, it means that the dough is ready.

, move the awakened dough to the panel, knead for a while, and knead the dough smoothly. Then roll it into long strips and cut it into small doses.

, roll it into a bun skin with a slightly thicker middle and a slightly thinner edge, and knead it into a bun according to your favorite way.

, pinch all the buns, put them in the steamer, cover them with a lid, and wake them up for 15 to 30 minutes twice. The specific time is related to the temperature, and you can steam them as you see the volume increases significantly. ​

0, boil over high heat and time again, steam in medium heat for 15 minutes, turn off the heat and simmer for 5 minutes and leave the pot. ​The thin skin and large filling are full of fresh fragrance, each of which is soft and juicy, and it tastes that you can't buy outside.

Food tips

, mix vermicelli with dark soy sauce and then add the filling, the color is better and tastes better.

, try not to use the fermentation method once in a steamed bun. The buns made after waking the dough can reduce the time for secondary waking up and better maintain the shape of the buns, so that the buns are not easy to collapse.

#Autumn life check-in season#

Hello everyone, I am a fan! I like the kitchen, like cooking, and use three meals a day to record my ordinary life. There are no special circumstances, and it will be updated every day. Thank you for your attention and likes. I wish you and your family a happy life!