Pork bun with cabbage and sea rice
For the most common cabbage and pork buns in winter, adding a little Haimi to the meat stuffing will greatly improve the taste of the buns.Don't open the cover of the right steamed buns immediately. Steam for 5 minutes before opening the cover.
Step 1 . Chop pork into mince.
Step 2 . Wash shallots and ginger and cut them into small pieces.
Step 3 . Wash the dried rice and soak it with a little warm water.
Step 4 . Mix minced meat with chopped green onion and ginger. Add all seasonings and mix well in one direction.
Step 5 . Chop the rice.
Step 6 . Add it into the meat filling and mix well.
Step 7 . Wash and chop the cabbage.
Step 8 . Grab the water and mix the meat stuffing together.
Step 9 . Knead flour, yeast powder and water into dough, cover with wet cloth and put it in a warm place to wake up naturally.
Step 10 . Wake up, good dough.
Step 11 . Wake up the dough, take out the exhaust, knead hard.
Step 12 . Knead the dough and roll it into a bun skin.
Step 13 . Wrap into buns.
Step 14 . Cover the towel and wake up for 15 minutes.
Step 15 . Put the steamed buns in the steamer, steam them over high heat for 15 minutes, cover them and steam them falsely for 5 minutes.
Step 16 . Finished product drawing.
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