Chinese cabbage and whole grain buns
Overview
There are all kinds of wild vegetables in the morning market. When I see wild vegetables, I think of cornmeal. But my child’s father doesn’t eat wild vegetables, so I chose baby cabbage for the filling. I think cornbread is said to taste best with vegetarian stuffing. It turns out: it’s really delicious! The cancer patients around me now are so scary! I suggest that everyone eat more whole grains, especially those born in the 80s and 90s, learn to eat whole grains to make yourself healthier...
Tags
Ingredients
Steps
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Bok choy, wash, blanch and cool. Pinch dry and chop into pieces. (Don’t chop it too finely)
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Chop fried tofu. (I bought the tofu myself and fried it myself, which is safe and hygienic)
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Blanch the mushrooms and chop into small pieces.
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Wash the shrimps with water.
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Cornmeal mixed with white flour.
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Blanch the noodles with boiling water for two-thirds, and knead the noodles with cold water for the remaining one-third.
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Knead the dough into a dough and let it rise for about 20 minutes.
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Add salt, chicken powder, ginger powder, stuffing mix, and chopped green onion to the prepared stuffing.
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Mix well. (Because it is a vegetarian filling, you can taste it for saltiness.) Adjust the taste and add an appropriate amount of cooking oil (peanut oil is best for mixing the filling). The oil should be enough to fully cover the filling.
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Wrap it up. (Because there is a lot of cornmeal, the wrapper should be slightly thicker when wrapping. There is no need to roll out the dough. Press it flat with your hands, add the filling, hold the wrapper in the middle with both hands, and pinch the edges tightly)
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Fill a pot with cold water and boil for 15 minutes.
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After turning off the heat, simmer for one minute before opening the pot.
