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How to make pork buns with cabbage
Diced cabbage, put the right amount of salt, mix well, marinate for 15 minutes, clutch dry water, reserve.
Diced pork, chopped green onions, wok with the right amount of vegetable oil, oil heat the pork stir fry until brown, put pepper, soy sauce, sugar, chicken powder, ginger, stir evenly, put the green onions, stir fry evenly Sheng out to cool.
Put the fried diced pork into the cabbage and mix well, add salt according to your taste, mix well.
Mix water+sugar+flour+yeast+baking powder in a bread machine or chef’s machine, or knead by hand without bread machine.
Divide the dough into ten equal portions and roll out the dough.
Put the wrapped buns in the cage drawer, do not put water in the pot, cover and ferment for about 40 minutes, put cold water in the pot, steam for 15 minutes after the water boils on medium heat, turn off the heat and let it sit for 2 minutes.
❤️ The sugar in the dough will help the yeast ferment, don’t omit it.
❤️The amount of dough is enough to wrap ten buns, please adjust according to the amount of cabbage and meat.