From snacks to big cabbage noodles, I haven’t eaten it anywhere. I just think it’s only the taste of my grandmother. After going abroad, every time I go home, the first meal must be this! Later, when my grandmother became ill, she was not able to cook. She learned a good job today and hopes to inherit such delicious and precious memories.
First prepare the material, the cabbage is chopped, the tofu is cut into small Ding, the noodles are softened with hot water, and then cut into segments. A small piece of ginger is cut into ginger, the garlic is chopped, and the onion is cut into chopped green onion. Tofu can be dried with ordinary tofu, or with old tofu or frozen tofu. Personally, frozen tofu is better because it can fully absorb the soup in the steamed buns. Pork with pork tenderloin or pork belly can be added. Add rice wine and ginger for a little while. (If you choose pork belly, it is recommended to have frozen tofu.)
Pour all the ingredients in step one into the pot and mix well. Add soy sauce, thirteen flavors and pepper powder. Don't use too much. If the pork is better and has no smell, you can add no yellow wine. It's better to score an egg, but it doesn't matter. Adding salt while stirring, the trick of adding salt is that when it is stirred, it tastes meaty and it means salt is enough. When mixing the meat, you need to add a small amount of clear oil. If the oil and lard are half-half, the taste will be doubled. Note that the oil should not be too much, otherwise it will be greasy. If you choose the pork with fat, you don’t need to put too much. Oil is gone.
Next, the basic steps need not be said? Because you need to make noodles, add yeast powder, and the yeast powder should be heated with warm water. If it is too hot, the yeast may be burnt to death. It takes about an hour or so (depending on the number of faces and the room temperature, you can put the basin near the heat source to speed up the surface, such as the heating or the vent of your computer). Put the prepared noodles into a few pieces for use, sprinkle the flour on the chopping board and smash it into a picture.
(Grandpa is cutting the dough) Cut the dough into pieces.
When you are sued, you should be thick in the middle and thin in the middle. It is more delicious. My family's buns are very big!
Can start the package! First put the right amount of stuffing in the center of the skin (not too much, or it will leak when steaming), the specific size depends on the size of the bun that comes out.
This starts to pinch the fold along the skin on one side and pinch it along here.
Pinch to the end and pinch the middle tip of the circle, so that the package will not leak.
The whole plate can be steamed on the pot! You can put a layer of gauze in the steamer to prevent sticking. The old man brushed a thin layer of oil in the pot and won't stick. The steamer is boiled and steamed for 18-20 minutes, but the specific time depends on the amount of steamed buns and the size of the firepower.
Po main here gives the amount of about 30 buns, depending on their own food to determine w buns steamed well, if you can not eat, remember to dry and dry, so the bottom of the buns will not be soft.