Recipe: Authentic seaweed buns

Home Cooking Recipe: Authentic seaweed buns

Notes:

The children who grew up on the beach are very particular about the "fresh" requirements. [Seaweed buns] are what we must eat every year, and we always eat and not greasy. The food is to share with everyone and teach you to be the most authentic of our Dalian seaside people. [Seaweed buns]

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare ingredients, sea vegetables, pork thawing

    Prepare ingredients, sea vegetables, pork thawing

  2. Home Cooking Recipe: Then cut the pork into diced, try to be small, but don't be too small, bigger than the soybeans, prepare the diced green onion and ginger.

    Then cut the pork into diced, try to be small, but don't be too small, bigger than the soybeans, prepare the diced green onion and ginger.

  3. Home Cooking Recipe: Wash the seaweed and cabbage, and then control the dry water, you must control the water, or the soup will be more when the package, then the seaweed and cabbage are chopped, as fine as possible, the ratio of seaweed and cabbage is 2:1, cabbage Don't be too much, this has no photos, I forgot to take it, 嘻嘻????

    Wash the seaweed and cabbage, and then control the dry water, you must control the water, or the soup will be more when the package, then the seaweed and cabbage are chopped, as fine as possible, the ratio of seaweed and cabbage is 2:1, cabbage Don't be too much, this has no photos, I forgot to take it, 嘻嘻????

  4. Home Cooking Recipe: This step is to put a little more oil in the pot, fry the pork diced pot, wait until the diced meat is floating up, taste the lean meat is hard, crisp, the color becomes a deep color and then fish Come out, don't fry too much, no photos噢

    This step is to put a little more oil in the pot, fry the pork diced pot, wait until the diced meat is floating up, taste the lean meat is hard, crisp, the color becomes a deep color and then fish Come out, don't fry too much, no photos噢

  5. Put sea vegetables, cabbage, fried diced meat, diced green onion and ginger in the pot, put some salt, chicken essence, black pepper powder, and finally put a spoonful of cooked oil, mix well, you can taste it.

  6. The last step is to pack the buns. I am steaming in the rice cooker. It is estimated that after about 20 minutes and a half hours, the fire will be turned off after two minutes.

Tips:

Classmates, pay attention to it. 1. Chinese cabbage and sea vegetables must be controlled to dry water. Otherwise, when the salt is placed in the back, the cabbage will still be soup. When the package is served, it is not very convenient. 2. The pork is not too big, so eat it. It tastes good, not greasy, but also fragrant, fat and lean meat is half and half, because it is fried meat (in fact, we Dalian called this step "kao meat" four sounds, the effect of exhaustion and death, "kao meat nourishment") 3, you can master the amount of salt and chicken essence, you can try to taste the filling.

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