Steamed bun with pickled cabbage and seaweed-You Are Foodie

By Betsy
36

Steamed bun with pickled cabbage and seaweed

Speaking of this pickled cabbage, it is really delicious in the north. The pickled cabbage in the north is made of Chinese cabbage. The Chinese cabbage is transformed into sour pickled cabbage through fermentation. Generally, the way to eat it is stewed noodles with pickled cabbage and pork. It is fragrant. It is very satisfying to have a bite. But today, we steam steamed buns with pickled vegetables and seaweed. This is our unique way to eat. Most friends from other places have never eaten it. They must try it when they have the opportunity. It's really delicious.Sea food is the green food in the sea. They wrap steamed buns together. It's really delicious.

Main Ingredients

Auxiliary Ingredients

1. The gluten of corn flour is low, so it is best to add an appropriate amount of white flour to baozi to increase the gluten. Baking soda plays a fluffy role. It should be put less. More corn flour will change color and taste bad.2. We should pay attention to the season when eating seaweed. It should not be eaten again when it is hot. If it is frozen when it is cold, it is certainly no problem.3. Pickled cabbage cannot be eaten with soy sauce. It tastes very bad.

Step 1 . First, knead the flour. Because corn flour is coarse grain, it is relatively thick to eat alone, and the viscosity is also poor, so usually corn flour is mixed with white flour to make the skin. In order to enhance the softness, add a little baking soda, add baking soda to the corn flour, scald it with boiling water first, and then add white flour and an appropriate amount of cold water to knead the corn flour into a dough, and put it aside to wake up for a while.

Step 2 . To deal with seaweed, clean the sand, stones and other impurities inside.

Step 3 . Tofu bubble is bought ready-made, or you can make it yourself, that is, tofu is cut into pieces and fried, and then cut it up for standby.

Step 4 . Pickled cabbage is pickled with Chinese cabbage in Northeast China. First rinse it with clean water, then cut it into silk and chop it. At this time, there will be a lot of juice, which can be wrung dry by hand.

Step 5 . Chopped green onions and ginger, add pickled cabbage, seaweed and tofu bubble, and then add seasoning and oil to mix the stuffing. Note that soy sauce must not be put in pickled cabbage, because it can't be eaten after putting it, which is very unpleasant. Pickled cabbage stuffing is more oil-absorbing, so oil can be put more than usual to mix the stuffing, so it's delicious.

Step 6 . Divide the kneaded dough into flour preparations of moderate size, roll it into a disc shape, wrap it with an appropriate amount of stuffing, and wrap it.

Step 7 . Put it on the curtain after wrapping. The gluten degree of corn is relatively small, so it can't be wrapped into a circle, so it's good to wrap it directly into such a dumpling.

Step 8 . Add an appropriate amount of water to the steamer, put the steamed stuffed buns on the cage drawer, and steam them in the pot. Generally, the timer starts after steaming, and you can taste them out of the pot in about 15 minutes.

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