In spring, it is better to eat leeks and spinach than to eat it, the whole body is a treasure, 5 cents a catty, and the steamed buns are particularly fragrant! Hello everyone, I am a silly sister food, spring is the season to eat cabbage, cabbage is known as the "king of vegetables", although it is cheap, it has always been the "main dish" in cold weather, but its nutritional value is very high, the important thing is that it can not only supplement nutrition, but also strengthen the spleen and appetize, moisten the intestines and laxative, so it is very popular with beautiful children. Everyone says that this year's cabbage is particularly delicious, and the cabbage bought a year ago is only 5 cents a pound, ** is also super cheap, and you can eat cabbage when you don't know what to eat in spring. Today, I will share with you the method of cabbage pork rib buns, how to wrap a fluffy and fluffy bun? Let's take a look.
Cabbage pork ribs buns].
Specific method: 1. Let the store help cut the pork ribs into pieces, and after coming back, wash them several times to wash off the blood on the surface and the possible broken bone residue, and then put them in water with salt and starch to soak for half an hour. Because the bones are made of raw pork ribs, there is no need to blanch them, so that they are more fragrant, so we need to soak the blood in the ribs as much as possible to remove the fishy smell. Then rinse it with water.
2. Drain the washed pork ribs, add minced green onion and ginger and old noodle sauce, the old noodle sauce is very salty, so there is no need to add salt here, add oyster sauce and cooking oil after grasping well, mix well, marinate for more than two hours in advance, and make the pork ribs more flavorful. Take advantage of this time to wash the cabbage leaves one by one to control the water, cut them into small cubes, mix them together before wrapping, and put them early so that the cabbage will not kill the water.
3. If you want the buns to be soft and delicious, the dough is the key. According to the ratio of 5 grams of yeast powder to a pound of flour, add a little sugar to promote fermentation, and then add warm water to stir into flocculent, the temperature of warm water is about 35 degrees, not too high, so as not to burn the yeast powder, nor too low, or inevitably not get up. If you have lard at home, scoop a spoonful of lard to make the bun whiter and brighter, then knead the dough into a smooth dough, put it in a basin and let it rise in a warm place to rise to twice the size. It takes about forty minutes, so the noodles should be sent in advance.
4. After the dough is ready, take it out and knead it for a while, and be sure to drain the gas inside, so that the wrapped bun dough will be more delicate and there will not be so many honeycomb eyes. After kneading, roll the dough into long strips, then cut it into dough of the same size, then press it flat, and roll it out one by one into a dough that is slightly thicker in the middle and thinner at the edges.
5. The next thing is the bag, my mother-in-law's wheat ear bun is good-looking, looking at her bag is very simple, but I have not been able to wrap well. Put the wrapper in your hand, scoop the filling and fold it in half, starting with one section and pinch the pleats until all are tightly pinched.
6. Put the wrapped buns on the corn husk, put them in the steamer and cover them to wake up for 20 minutes. Be sure to wait for it to rise again, you can't steam it directly, or the bun can't get up, and it will become dead bread, which is also the key to soft dough. After the water is boiled, steam for another 30 minutes, and then simmer for another 5 minutes, so that the bun skin will not easily retract and look white and bright.
The fragrant cabbage pork ribs buns are out of the pot, the cabbage is moist and fragrant, the pork ribs are tender and not firewood, and they are too enjoyable to eat. With the garlic juice for the upper and lower meals, I can eat four of the half-sized children in my family. What do you think? Are you intrigued? If you like it, go home and make it to ensure that adults and children love to eat. Well, that's all for today's sharing of cabbage pork ribs buns, thank you for reading and supporting, we'll see you tomorrow, bye-bye.