[Encyclopedia of Chinese cabbage buns]_ production method _ home practice
The bun is a kind of food that people like to eat very much, and for some people with poor stomach conditions, they should eat more pasta, so the bun is a very nutritious pasta.
There are many kinds of bun stuffing. Some stuffed with cabbage or other stuffing are selected according to their favorite taste.
People today often eat stuffed buns, because the flavor of the stuffed buns is really very good, but some people also like to eat vegetarian stuffing, depending on personal taste.
So what is the practice of cabbage buns?
Ingredients[Main Ingredients]: 600g wheat flour, pork (fat and lean), 350g cabbage, 600g[seasoning]: 20g green onion, 6g ginger, 6g salt, 3g monosodium glutamate, 35g soy sauce, 10g cooking wine, pepper2 grams of powder, 1 grams of alkali, 50 grams of sesame oil, 15 grams of yeast.
Production method 1: Wash the cabbage, cut into pieces, squeeze out the water; wash the pork, cut into pieces; peel the onion and ginger, wash, cut into pieces, and set aside.
2. Add the pork to the bowl, add sesame oil, cooking wine, soy sauce, refined salt, monosodium glutamate, pepper powder, shallot, ginger, stir well, add the cabbage chopped grains and mix well before filling, and the filling is ready.
3. Mix the flour and yeast together with warm water, knead well until the dough is launched, add an appropriate amount of alkaloid, separate the dough of uniform size, sprinkle the dry flour, roll into a round skin, and put the filling into the round skinIn the middle, close the side tightly and knead into 18-20 small folds to make a bun.
4, put the buns into the drawer, steamed with boiling water, ready to eat.
Notes for consumption 1. Flour, protein, carbohydrates, vitamins and calcium, iron, phosphorus, potassium, magnesium and other minerals have the effects of nourishing the heart and strengthening the kidney, strengthening the spleen and thickening the intestines, and removing heat and thirst.
2, pork intermediates, proteins, mineral water compounds, vitamins, etc.
Can tonic and boost strength.
3. The nutritional value of cabbage is very high, including protein, trace, dietary fiber, moisture, potassium, sodium, calcium, magnesium, iron, manganese, zinc, copper, phosphorus, selenium, carotene, niacin, vitamin B1, and vitamin B2., Vitamin C and trace element molybdenum.