Big buns with cabbage and egg
Overview
Recently, I discovered that my little girl doesn’t eat much vegetarian food. The reason is that children don’t want to eat vegetables when they see meat, and they feel full after just one or two meals. Try to find a way to eat vegetarian dishes. If there is no meat that day, the little girl will comment, why is there no meat? If you want to eat more vegetables, making stuffing is a good way. If you want to make vegetarian dishes delicious, first, add scallion oil, and second, add some eggs. Of course, adding eggs doesn't make it vegetarian, but it still uses vegetables as the main ingredient. When I was young, my mother also liked to make buns like this for us to eat. In those days, these buns were very delicious. I started steaming steamed buns when I was very young, and I could never make the buns properly. The folds couldn’t be folded well, and they didn’t look good when steamed. Or the fillings couldn’t be wrapped in them, or the fillings were not centered when the buns came out. Haha, later, under the guidance of my mother, I slowly made them! Now I don’t have to worry anymore, making buns is easier for me. My daughter was also affected and often used colored clay to make buns!
Tags
Ingredients
Steps
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Dough material.
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Put the yeast into the flour, add water and mix evenly.
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Knead it into a smooth dough with your hands. If the dough is not evenly kneaded, it doesn’t matter. Leave it for a while and then knead it. It will be easy to knead it out.
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Ingredients required for stuffing: shred cabbage, beat eggs, and chop onions. Take a large bowl, put the shredded cabbage into the bowl, add salt and marinate.
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Pour oil into the wok and sauté some chopped onions until fragrant.
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Pour in the eggs and stir-fry them.
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Use a spatula to break up the eggs and remove them from the pan.
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Squeeze out the excess water from the previously pickled cabbage shreds, pour in the scrambled eggs, add the remaining chopped onions, add thirteen spices, light soy sauce, sesame oil, grated ginger, and mix into the filling.
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Take out the risen dough and deflate it.
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Divide into small portions and roll into large pieces.
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Add the fillings, pinch out the folds, brush the basket with oil in advance, and put the wrapped buns on top.
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Steam in the pot, steam for twenty minutes after the water boils, steam for three minutes, and then boil the pot.
