The method of minced meat roll cabbage buns


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\”I like to use cabbage to make buns, add some minced meat in It is very delicious.

cabbage cabbage is cabbage, cabbage, also known as cabbage or cabbage, scientific name \”Cabbage\”. Cross -cabbage contains a variety of amino acids necessary for the human body. , Tobaccoic acid, protein, fat, potassium, calcium, etc., have high nutritional value and health care effects. \”

ingredients details

Main ingredients
Middle flour

    700 grams

  • 450 grams
  • 500g 500g [500g [ 123]
  • Auxiliary materials


A moderate amount
Onion [123 ] Appropriate amount

  • garlic A moderate amount
  • Nickname


Old Sanda

A moderate amount
refined salt

    A moderate amount

  • rapeseed oil A moderation
  • steaming process
  • A few hours of time Ordinary difficulty

The practice of minced meat roll cabbage buns

  • 1
  • Take 250ml warm water, add 1 spoon of yeast, mix well and put it for a while.


  • Put the flour in the pot, pour in yeast water, and then slowly add an appropriate amount of water Add about 50ml, about half a bowl, stir upside down into a face.

  • 3

  • Knead into a wet cloth or preserved film for fermentation.

  • 4

  • Chriors of cabbage tearing a large piece, clean water with salt water. Drain the water.

  • 5

  • Pork chopped into meat grains, or crushed the meat machine when buying.

  • 6

  • Cut the ginger onion and minced garlic.

  • 7

  • Stir -fry the ginger green onion and garlic, add minced meat and stir fry.

  • 8

  • Add raw soy sauce, old soy sauce and stir -fry, add salt to season, and give it to the pot to use it.

  • 9

  • Cut the drained rolls of water, add an appropriate amount of rapeseed oil and mix well.

  • 10

  • Add the cool minced meat.

  • 11

  • The dough is fermented to 2 times large, and the small hole in the middle can not be retracted.

  • 12

  • Then take out the dough out and knead until a smooth dough. Knead, rubbing for a while, saving time and effort.

  • 13

  • Rubbing a dimbage with a uniform size.

  • 14

  • Take a dose, roll thin edges, thick in the middle, put an appropriate amount of filling.

  • 15

  • Pin the fold first.

  • 16

  • Then, push it back with the index finger of the left hand, pinch with the right hand, pinch along the edge, and close the mouth.

  • 17

  • Baozi.

  • 18

  • Put it in sessions for about 15 minutes, and hair.

  • 19

  • Boil water in the pot and put some oil. Put on a bun.


  • Steam for about 10 to 15 minutes, stop inflammatory two -threeIn minutes, you can.

  • 肉末卷心菜包子的做法步骤:19

    1. When kneading, pour into the water and stir.If you rub it hard, it is too hard, you can stick some water on your hand and then rub it.

  • 2. When the hair surface, cover the wet cloth or preservation film.Send to about twice as large, and it will be picked up in the middle without shrinking.

  • 3. When the noodles are good, rub it again, rub it for a while, park for five minutes, and rub it again, it is easy to rub it into a smooth dough.肉末卷心菜包子的做法步骤:20

    4. During the bag, the edge is easy to close, and it does not have to be pleated. The thickness of the dough is uniform.

    5. Put the wrapped buns for a while for a second fermentation.

    6. When steaming, oil -shabu and anti -sticking, boiling water pot.

7. Do not lift the lid immediately when the fire is stopped.When the lid is opened, open the small seam first, and then lift the lid.


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