BunsAs a northernerlifeIt is one of the indispensable foods and plays an important role in my childhood memories. BunsIt's easy to make, it's quick and easy, and it's almost one of my three meals. Mom often steamed a big potBuns, with a few cloves of garlic, not only satisfied my appetite, but also made me feel the warmth of home. When I was a childBunsThere are not many types of fillings, mainly pork, green onions, etcLeekswithEggsMainly. You can feel it with every biteBunsThe unique taste of each filling is full of the taste of home. Over time,BunsThe fillings are gradually enriched and variedFennel, cabbage,EggplantOr cabbage and so on, have become a delicacy in people's mouths. And my favorite is the mom's bagCabbage bunsFinish. ThisBunsNot only is it affordable, but its nutritional value is also very rich. Cabbage is rich in vitamin CFolic acid, cellulose and a variety of minerals, especially potassium and magnesium. What's even more surprising is that cabbage also contains thiocyanic acid, a substance that helps improve the body's immunity and prevent colds and other diseases. According to research, the proper consumption of cabbage in middle-aged and elderly people can promote strong bones, prevent Alzheimer's disease and protect cardiovascular health. Therefore, eat three times a weekCabbage bunsIt can not only satisfy the appetite, but also add a guarantee to our health.
Let's share a production with youCabbage bunsfor your reference. In the first step, wash the cabbage, remove the hard core and cut it into thin strips. Then add the shredded cabbage to an appropriate amountTable salt, stir well to marinate the water in the dish. The second step is to prepare a large bowl, add an appropriate amount of warm water, then add yeast and sugar, stir well and dissolve. Then gradually add the flour, stirring as you go, until a flocculent dough is formed. Set the dough aside and cover with plastic wrap to leaven. The third step, prepare the filling, will:CarrotsCut into thin slices or thin stripsBlack fungusAlso cut into shreds for later use. In a small bowl will beEggsBeat up and add a littleTable saltStir to combine. Then bring the water in the pot to a boil and willBlack fungusBlanch and cook and remove for later use. Add an appropriate amount of cooking oil to the pot, pour in the egg mixture, and stir quickly with chopsticksEggsBroken. Next, willCarrotsPut the shreds in a pan and stir-fry, add the oyster sauce and moreBlack fungusThen add chopped green onion and chili pepper, and finally add salt, chicken essence and sesame oil to taste and mix well. The result is a filling that looks good in color and flavor. In the fourth step, the dough is kneaded into long strips, then cut into the dough and rolled out into a thick middle with thin edgesBunsSkin. Place the filling inBunsWrap it on the skin and wrap it in the way you likeBuns。Finally wrap itBunsPut it in a steamer for secondary fermentation, then heat it with cold water, steam it for 10 minutes after the water boils, and simmer for another 3 minutes to open the lid and enjoy. Break it openBunsskin, you can see that the filling is rich, the color is coordinated, and the taste is delicious. ThisCabbage bunsNutritious and suitable for the whole family.
BunsAs a kind ofGastronomyIt is not only a food, but also an emotional sustenance. When I was a child, whether it was breakfast or dinner, it was indispensable on the dining table at homeBunsfigure. At that timeBunsThere aren't many types of fillings, but every bite is full of home. As I grew up,BunsThe production and fillings have also become diverse. And my favoriteCabbage bunsIt is my deepest longing for the taste of my hometown. As a vegetable, cabbage is rich in a variety of nutrients and has a positive effect on health. It is rich in vitamin CFolic acidand mineral content, able to enhance immunity and prevent colds and other diseases. In addition, the thiocyanic acid in cabbage also has antibacterial and antiviral effects, which helps to improve resistance. Eat three times a weekCabbage buns, not only to satisfy the appetite, but also to add a guarantee to health. In the fast pace of modern societylifeMedium, homelyGastronomySuch as:BunswithCabbage bunsIt is also a kind of comfort and longing for home. Whether it's for people far from home or at home, theseGastronomyAll of them can evoke memories and longing for their hometown. Therefore, we should cherish every time we share it with our familyGastronomyThe opportunity to feel the warmth and camaraderie of home.
BunsAs a tradition of the northernersGastronomyFor many people, it represents not only a food, but also a feeling. In the daily life of northernerslifeMedium,BunsIt is an indispensable part of the staple food. For me,BunswithDumplingsPretty much a staple food for me every day. EspeciallyBig bunsThe plump filling and fluffy crust are the taste of home in my childhood memories. Whether it's breakfast, lunch or dinner,Bunsare the quickest and most convenient options. My mom used to steam a big potBuns, with a few cloves of garlic, a simple and hearty meal is complete. When I was a childBunsThe filling is very simple, mostly pork, green onions, etcLeekswithEggs。Every bite is the taste of home and makes me feel the warmth of home. Over time,BunsThe fillings are becoming more and more diverse. Fennel, cabbage,LeeksEggplant, cabbage, etc., there are many kinds. However, I like to eat mommy bags the mostCabbage buns。Not only is it affordable, but it is also nutritious and has a crisp taste. Cabbage contains a lot of vitamin CFolic acid, cellulose and a variety of minerals, especially potassium and magnesium. In addition, the thiocyanic acid in cabbage helps to improve the body's immunity and prevent colds and other diseases. It is recommended that middle-aged and elderly people eat it three times a week to promote strong bones, prevent Alzheimer's disease and protect cardiovascular health. Cabbage can be made into a lot of different dishes, whileCabbage bunsis a kind of belovedGastronomy。ProductionCabbage bunsThe method is also very simple. First, cut the cabbage into thin strips and add the right amount of salt to marinate to remove the moisture. Then mix flour, yeast, sugar and warm water, stir into a dough, roll it out into a thin crust after fermentation, put in the filling, wrap it and steam it. The production process is simple, butBunsThe taste is very delicious, especially the fresh taste of cabbage, which is more appetizing. BunsNot just oneGastronomy, but also an expression of emotion. BunsThe filling and taste are constantly enriched and reflect the people'slifeand changes in demand. WhileCabbage bunsAs a nutritious, delicious tasteGastronomyIt also makes us away from home and busylifefeel the warmth and affection of home.
Either wayBunsStillCabbage buns, they all carry the northerners' longing for homeGastronomyof love. No matter where we are, we should cherish every time we share it with our familiesGastronomyThe opportunity to feel the warmth and camaraderie of home. BunswithCabbage bunsIt is not only a food, but also an emotional sustenance. Let's continue to savor itGastronomy, feel the taste and emotion, and pass on the warmth of home.