Main ingredients:
Dough: 200g; Minced pork: 150g.
Auxiliary materials:
Scallions: a small amount; Cooking oil: 1 tablespoon; Ginger: an appropriate amount.
Seasonings:
Pepper and salt: a small amount; Salt: 1g; Monosodium glutamate: 1g.
Taste: Salty and fresh; Cooking method: Steaming; Time: Several hours; Difficulty: Simple.
Detailed steps for cooking “Chinese Cabbage” Chive and Chinese Cabbage Buns
Put warm water and yeast in a container, mix well, add an appropriate amount of flour to knead into dough, and let it ferment in a warm place.
Add scallions and ginger when mincing the pork.
Finely chop the Chinese cabbage.
Cut the chives at the root and chop them finely.
Heat the wok and add oil.
When the oil is hot, add salt and pepper.
Add all the ingredients and stir-fry together.
Stir-fry until the minced pork is cooked through, then add monosodium glutamate.
Set aside on a plate.
Knead the fermented dough and release the air.
Divide the dough into 50g pieces.
Roll out the dough and wrap the filling to make buns. Some steps were not photographed because both hands were covered in flour and it was difficult to take pictures.
Place the buns in a steamer for a second fermentation. When the buns are fully fermented, bring the water to a boil, steam for 15 minutes, and then simmer for 5 minutes.
The finished product.
