Don't throw away the cabbage gang anymore, use it to wrap cabbage vermicelli meat buns, the taste is fresh and tender, delicious and delicious

 

 Ingredients: 6 cabbage gangs, half a kilogram of tofu, half a kilogram of pork, 1 handful of vermicelli, 2 kilograms of flour, 10 grams of baking powder. Appropriate amount of green onion and ginger, 1 tablespoon of bean paste.

Peel off the cabbage, put it in water and wash it repeatedly by hand, and cut the tofu into small cubes.

Put the vermicelli in a pot, soak it in hot water to soften, remove it, rinse it with cool water to prevent sticking, chop it and put it in a basin.

Cut the cabbage leaves into small pieces, blanch them in hot water, and remove them to control the water when they are soft.

Dry the blanched cabbage by hand and crush it in a food processor.

Pour oil into the pan, add the tofu and stir-fry until golden brown, then set aside.

Pour oil into the pot again, put the meat filling in the hot oil and stir-fry the oil, then add the green onion and ginger and stir-fry, add the bean paste and stir-fry the sauce when it is cooked.

Put the cabbage, vermicelli and tofu in a pot and pour in the peanut oil to lock in the moisture.

Pour the fried minced meat into a bowl and sprinkle in 1 teaspoon of five-spice powder, 1 tablespoon of sesame oil, 1 tablespoon of oyster sauce and salt and stir well.

Start to make dough, pour the flour into a basin, sprinkle in the baking powder, stir into the dough while pouring water, mix the dough into a smooth dough with your hands, cover the curtain and let it flow for 2 hours. After it is twice the size, take it out and put it on the cutting board to rub and exhaust, knead it into long strips, cut it into evenly sized agents, roll it into skin, and wrap it with filling.

Wrap the big buns, put them on the cover curtain, cover them with a cage cloth, and let them rise for another half an hour. In the canteen of the unit, the wheat ears are generally vegetarian buns, and the meat buns are round.

After picking it up with your hands and making it lighter, put it in the pot, add an appropriate amount of cold water to the pot, cover the pot and steam over high heat for 20 minutes, simmer for 2 minutes after steaming, and then take it out.

For the first time, a large bun made with cabbage is tender. Because the bean paste is put in when the meat filling is fried, the sauce is full of fragrance, the fried tofu is Q elastic, and the meat sauce is fragrant, and I ate six of them while it was hot.