The cabbage and pork bun stuffing is adjusted like this, no salt is used to kill water, and the meat is tender and the vegetables are fresh!

When using cabbage to adjust the filling before, it is usually minced cabbage and then mixed with salt first, let it stand for a while to kill the water, and then after removing the excess water, it is mixed into the meat filling to form a filling together.

There are two disadvantages of using salt to kill water in cabbage filling:

One is: some of the nutrients in cabbage will be lost, which is a pity!

The second is: the cabbage filling that has been held in water will taste a little firewood.

But the practice shared below can retain the original taste of cabbage to the greatest extent, and the taste and texture are good!

Preparation of cabbage pork stuffed buns

Ingredients Required:

Chinese cabbage, pork, fungus, green onion, ginger, egg, salt, thirteen spices, oyster sauce, soy sauce, sugar, chicken essence, sesame oil, Sichuan pepper oil

1. Mix the noodles first:

Put 300 grams of flour, 3 grams of yeast, and a teaspoon of sugar (to promote fermentation) in a basin, mix with warm water and form a dough with moderate firmness and softness, cover and let rise until twice the size.

2. Cut the pork into small pieces, put an appropriate amount of shredded ginger, chop it into a meat puree together, and put it in a basin.

Then add salt, soy sauce (if you like a darker color, you can add a little dark soy sauce), thirteen spices, oyster sauce, sugar, chicken essence, and stir well.

Then add the chopped green onions, pour the burned pepper oil on the green onions while they are hot to stimulate the fragrance, and mix well.

Crack an egg into the minced meat. Stir well in one direction.

3. Wash the cabbage, control the moisture, chop it, and put it in a pot. Add an appropriate amount of pepper oil and mix well to lock in the moisture first.

4. Then put the adjusted meat filling and the fungus that has been soaked, washed and chopped in advance into the processed cabbage filling.

Stir well.

5. Take out the proofed dough and knead the dough on the cutting board to exhaust.

Put into a medium-sized dough, roll out the skin and wrap the filling.

6. Spread oil paper (or grease and anti-stick) in the pot, put the wrapped buns into the pot, cover the lid and let rise for 10 minutes (depending on the room temperature).

7. Steam the pot for 15~20 minutes after boiling the pot (depending on the size of the buns). Turn off the heat, simmer for another 3 minutes, open the lid and remove from the pan.

Tips:

The cabbage and pork filling is prepared in this way, because in the chopped cabbage filling, pepper oil is mixed in first, and the moisture in the cabbage is locked before encountering salt; And another egg was beaten; This can not only make the taste of the filling fresh and tender, but also make the filling easy to hold and easy to operate.