“This year, I specially told my aunt in my hometown to leave some corn husks for me when harvesting corn. My aunt has done a good job and picked out the good and wide ones for me, and cut them one by one. , dried in the sun, bundled into bundles, and filled a big bag. Haha, it’s great to have relatives in the countryside! In the future, steamed buns and steamed buns will be steamed, so we don’t need to put cloth on them. It’s not only environmentally friendly, but also has a faint fragrance of corn , it’s wonderful!”
Put minced green onion, minced ginger, pepper noodles, pepper noodles, soy sauce into the minced meat, add water in stages, and stir well.
Wash the cabbage, chop and chop.
Before wrapping, put the cabbage into the meat stuffing, add salt and stir well.
Melt the yeast with warm water, knead the flour into a smooth dough, cover it with a cloth, and put it in a warm place to proof. When the dough has expanded to about twice its size, take out the air and knead it evenly, and knead it into evenly sized balls.
Flatten the agent, then roll it into a skin with a rolling pin.
Wrap a lot of stuffing, hold the dough with your left hand, stuff the right side of the dough into 2 cm with your right hand, and pinch it tightly.
Pinch a fold at the bottom.
Pinch a fold on top.
Pinch the pattern on both sides alternately, until the end.
Pinch a pointed tip at the seal. Become a leaf-shaped green body with a large tail and a pointed head. Put the green body in a warm place and let it rise again for about half an hour. After the high heat is boiled, change to medium heat and steam for 20 minutes.
Turn off the heat, keep it for another 2 minutes, and then slowly uncover the pot.