Fried Bun with cabbage and lettuce

Fried Bun with cabbage and lettuce

Introduction:

"There is no rice at home these days. I have eaten noodles for several days. I came back early from work today. I can make fried buns and practice folding. Ha ha ~ "

Production steps:

Step 1: mix the flour, sugar, a little salt and oil, and dissolve Angel Yeast in warm water.

Step 2: mix flour, knead evenly, try to basin, hand no flour. Keep it warm for about two hours.

Step 3: start doing it now. Wash cabbage, sprinkle salt, squeeze out water, chop, wash ginger, chop pork.

Step 4: add pepper, monosodium glutamate, salt, soy sauce, soy sauce, sesame oil and Jun.

Step 5: in about two hours, the dough is two to three times bigger.

Step 6: let out the air in the dough, knead it for about 10 minutes, cut it into small pieces.

Step 7: you can pack it!

Step 8: it's much better than the bean bag made last time. It's improved, ha ha~

Step 9: before cooking, wake up the bun for another 20 minutes, then the bun will become bigger. Put salad oil and water in the pan, and then put steamed buns. Sprinkle black sesame seeds. The water is about two-thirds of the height of steamed buns.

Step 10: fry over medium high heat. A few minutes later, the steamed stuffed buns became bigger. About 15 minutes later, the water dried up. When I heard Zizi, I was starting the pot. Three minutes later, I turned off the fire and took off the lid of the pot five minutes later.

Step 11: plate and sprinkle with scallions.

Materials required:

Flour: 400g

Cabbage: 500g

Minced pork: 100g

Ginger: right amount

Angel yeast: 3 G

Pepper: a little

MSG: a little

Salt: right amount

Veteran: a little

Soy sauce: a little

Salad oil: a little

Sesame oil: a little

Sesame: a little

Note: my husband and I like to eat fried buns, especially the bottom of the pot. Considering that it's dinner, such as the whole meat that is sold outside, it's not suitable for eating at night, so cabbage is added, which is nutritious and healthy.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: salty and fresh