The recipe for making small cabbage buns

Health benefits

Cabbage: Eye protection and vision improvement, anti-cancer and cancer prevention

Pork: moist and dry

Soy sauce: nourishes blood, protects teeth, and protects bones

Ingredients and materials

Moderate amount of bok choy

Moderate amount of pork

Moderate amount of white flour

Moderate amount of cornmeal

Moderate amount of soybean oil

Appropriate amount of soy sauce

Moderate amount of sesame oil

Salt in moderation

Thirteen fragrances in moderation

Moderate amount of chicken essence

Moderate fuel consumption

Moderate amount of cooking wine

Moderate amount of water

Moderate amount of scallions

Moderate amount of ginger

Moderate amount of baking soda

The recipe for making small cabbage buns

1. Wash the bok choy and blanch it in hot water for 2 minutes

2. Rinse with cold water, squeeze out the excess water, wash several times to remove the green and astringent taste of the bok choy, chop it into filling, and wring out the excess water again

3. Chop the pork into a filling, add thirteen spices, cooking wine, soy sauce, chopped scallions, and ginger, marinate for 5 to 10 minutes. Put the bok choy into the pork filling, add an appropriate amount of water (to prevent the filling from drying out), add salt, oil, chicken essence, soybean oil, and sesame oil, and stir clockwise until evenly mixed.

4. Flour, white flour, and cornmeal are fermented in a ratio of approximately 4:1. I fermented for about a day and a half without adding yeast.

5. Add an appropriate amount of baking soda, not too much, knead until the dough is smooth, and let it rise for 10 minutes

6. Cut into small pieces and let them rise for a while

7. Wrap it into buns, because cornmeal is not easy to wrap, so wrap it in long strips, cover it with a damp cloth, and let it sit for 10 minutes

8. Bring the water to a boil, put the steamed buns into the steamer and steam for 25 minutes

9. Delicious and healthy

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