Cabbage buns
Overview
Cai Mo, my impression is that after getting up in winter, I asked my mother what she had cooked for breakfast. My mother said Cai Mo, and then she was so happy that she ran to eat Cai Mo. This is a childhood memory.
Tags
Ingredients
Steps
-
The flour is about 250G.
-
Let’s make noodles. The hardness of the noodles is neither soft nor hard, just moderate.
-
I couldn't finish the meal, so I took off half of it, wrapped it in plastic wrap, and put it in the refrigerator. I don't need to knead the noodles next time I eat it, haha.
-
Rush for noodles. In fact, it is nothing more than pushing, pressing, squeezing, and driving.
-
The noodles are ready. It should be as thin as possible. It would be perfect if it could be as thin as paper. If the noodles are too thick, you will feel the taste of flour when you eat it later, rather than the blend of flour and cabbage.
-
Tear the cabbage leaves into pieces, chop two green onions, and appropriate amount of diced ginger.
-
Add appropriate amount of chili oil, salt, chicken essence and other condiments, and stir evenly.
-
Spread oil on the dough.
-
Oil is evenly distributed. Let each corner of the dough kiss and the oil will be evenly distributed!
-
Spread the mixed cabbage evenly.
-
Fold it into a quarter and then fold it again.
-
As shown in the picture.
-
As shown in the picture. Press and press the head and tail corners well to prevent the cabbage from running out.
-
Cut in half and seal both sides.
-
After boiling water in the pot, put it on the pot. Or steam it directly.
-
Just open the pot again. It matures quickly.
-
These two brothers.
-
Enjoy!
