When I met this dish in autumn, I never bargain!Fresh and nutritious, steaming buns with it is fresher than spinach!

Introduction: I never bargain when I met this dish in the autumn! Fresh nutrition, steaming buns with it, fresh than spinach and radish, now just season!

"Human fireworks, the most caressing people's hearts." Chai rice oil and salt are the most ordinary, simple but warm and tired body. Three meals a day and four seasons, the food carrying fireworks is the most comforting!

There are four seasons throughout the year. The four seasons are different. Autumn is the season of harvest. Various vegetables and fruits are listed. Although there are many types of vegetables listed in autumn, they will find that compared to summer, it is more harvested in autumn. There are not many rhizomes, but there are not many green leafy vegetables. Many friends who have a lot of people like me have a special person who do not know what to eat for a while. However, don't worry, fortunately, it is cabbage.

Little cabbage is commonly known as green vegetables. It is one of the very common vegetables in our lives. Its color is green, crispy and sweet, and nutritious. It is one of the vegetables that many friends like. It can be used to cool, stir -fry, make soup, cook noodles, and shabu -shabu. However, among the many methods, my favorite is to steam the buns, steamed the cabbage buns, bite a bite and flows along the fingers, thieves!

1. Send the noodles, pour the appropriate amount of flour into the pot, add 5 grams of yeast, stir well, and use the warm water and noodles without hot hand. Do not add too much water at a time. When you do n’t have dry flour, you can knead the noodles, knead until the surface of the noodles, pots of light, and hand light is covered with plastic wrap and slowly fermented. The weather now needs to ferment for about 2 to 3 hours.

2. Take a piece of pork and wash it into a small meat diced into the bowl, then add two spoons of raw soy sauce, a spoonful of oyster sauce, and one spoonful of pepper powder and marinate for 20 minutes. Let's adjust the filling, otherwise the meat will not taste, and it will not be fragrant and bad after making it.

3. Remove the roots of the cabbage and clean it, then add the water to add water, put the cabbage in the water after boiling the water, remove the cabbage for 1 minute, and then drain the water and chop it. Ding Ding Zhong;

Take a handful of sweet potato noodles, boil the pot softly, remove the cold water, then cut it together with cabbage and meat diced, then add an appropriate amount of green onion and ginger, then add two spoons of edible oil first, stir evenly lock the small small lock in small After the water of the cabbage, add an appropriate amount of salt, raw soy sauce and pepper to season, and finally stir well, and the filling will be adjusted.

4. At this time, the noodles are also good, and the face is twice as large. When I meet with my hands, I can see that the honeycomb hole is posted. At this time, spread a layer of dry flour on the chopping board. Divide into small noodles, then roll it into a slightly thicker dough in the middle, put the adjusted small cabbage fillings in the middle, and wrap it with your own habit.

5. Take a steamer and add enough water, then put it on the steamer, and spread a layer of corn leaves to prevent sticking. When we make steamed buns or buns, we like to pad corn leaves. The steamed buns or steamed buns will be particularly fragrant. I especially like this taste. I prepare some corn leaves when I harvest corn every year.

Then put the wrap buns in the steamer, cover the lid, do not turn on the heat immediately, and then wake up for about 20 minutes. Otherwise, the buns or steamed buns will be tough.

6. After twenty minutes, you can see that the volume of the buns is significantly larger. At this time, the fragrant cabbage buns are wrapped. Take out the dish and eat it. After cooling, you can eat it.

When I met small cabbage after the autumn, I never bargain! Fresh nutrition, steaming buns with it, fresh than spinach and radish, now just season! That's it for today's sharing. I am Xiaofeng. A post -70s uncle who walks in the sun looking for delicious food. If you like Xiaofeng's sharing, please help forward+like+collection to support Xiaofeng. We see the next issue! Thanks for the support! Thanksgiving to meet!

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