Shandong cabbage and meat buns

Overview

Shandong is a hometown that we, as the descendants of Guandong, will never let go of. The people, the scenery, the plants and trees there all exude a familiar and warm atmosphere, and the taste of the food there is lingering in your heart. If you can’t go away, then keep it, cherish it, protect it, this delicious hometown fragrance... Every time I return to my hometown, my aunt always makes big steamed buns. Dad is full of praise for them because of the meat pieces as big as dice and the large and regular vegetable mince... So, the cabbage buns on our dinner table are like this. Dad used to do this. To say that you can see the meat at once must be a product of the times. Nowadays, this has long become a characteristic and a representative of unique delicacy. It is not so easy to change it. After savoring it carefully, I actually got used to such generous fillings and fell deeply in love with it... Cold water buns are called steamed dumplings in Shencheng, but I still follow the name of my parents: cabbage and meat buns.

Tags

• staple food
• home cooking
• shandong cuisine
• old man
• breakfast
• steamed buns
• winter recipes
• cabbage
• doubanjiang
• edible oil
• flour
• garlic
• onions
• pork
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash and drain the cabbage, chop it into pieces, do not chop, and drain the water; similarly chop the meat into pieces about the size of a fingernail, add the accessories, and stir clockwise

   

2. 2 When opening the bag, the water is cold, so you can’t wrap it in a round shape, so long ones are suitable

   

3. 3 Place the curtain on the steamer cover, put the buns in, turn on the heat, and wait for 15 minutes after the water boils

   

4. 4 It is very fragrant, with the sweet taste of cabbage and the texture of green vegetables, as well as the pure aroma of meat, retaining the original flavor to the greatest extent (o^^o)♪