How to make Shandong cabbage meat buns


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\”Shandong is a descendant of the dongzhong. The hometown that can’t be lost, the grass and trees there are there are familiar and enthusiastic atmosphere, and the taste of food there is lingering in your heart, lingering, that will not go, then that will not go, then that will not go. Stay well, cherish good, protect, this delicious hometown incense …

Every time aunt who returns to his hometown, he must make a big bun. Dad praises it because of the big meat like the dice block Block, large pieces of fragmented and regular dish … So, the cabbage buns on our dining table are such content. In the past, when I did so, my dad said that it was the product of the times.早已成了一种特征一种独特美味的代表,想改变却没那么容易了,细细品品,我竟然也适应了这样豪爽的馅,深深爱上了它…
凉水面包子沈The city is called a big steamed dumplings, and I still follow the name of my father: cabbage meat buns. \”

Main ingredients

  • ]
  • cabbage 1
  • Pork 500 grams
  • Flour

1000 grams

[ 123]

Auxiliary materials

  • Onion Section 2
  • garlic 2 [123 ]
  • Douban sauce

  • 2 spoons
  • Salt

  • 3 grams Soy sauce
  • 5ml

  • [ 123] Edible oil 5ml

Light taste

steaming process

    Timmer time [ 123]

  • Simple difficulty
  • The practice of Shandong cabbage meat buns

  • Wash the cabbage and control the water, cut the pieces, do not chop, drain the water; 123]

    Open the package, cool water surface, so you cannot be rounded, it is very suitable

  • 山东白菜肉包子的做法步骤:2

  • ]

  • 山东白菜肉包子的做法步骤:3 3

    Put the curtain on the steamer lid, put it in a bun, turn on fire, 15 points after the water can be opened

  • 4 山东白菜肉包子的做法步骤:4 Very fragrant, the sweet taste of cabbage and the taste of green vegetables, as well as the pure fragrance of meat pieces, to the greatest extent retain the original flavor (o ^^ o) ♪


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