Hot Noodles with Cabbage and Pork Buns

Overview

During the 10 days of silence in our residence, we distributed food twice, including 4 cabbages. In order to be both delicious and filling, we made steamed buns 4 times in 10 days. Among them, the hot noodle, cabbage and meat buns were deeply loved by the family, and we spent the silent time smoothly.

Tags

• pasta
• steamed buns
• cabbage
• doubanjiang
• five spice powder
• flour
• onions
• oyster sauce
• peanut oil
• vermicelli
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Peel the cabbage stems and wash them in clean water.

   

2. 2 Bring water to a boil in a pot and add appropriate amount of salt and oil.

   

3. 3 Add the cabbage to the pot and blanch it for one minute.

   

4. 4 After blanching, put it in tap water and let it cool down.

   

5. 5 After cleaning the vermicelli, put it in a hot water pot and cook until soft.

   

6. 6 Use a pick to fish it out.

   

7. 7 Pour in tap water and let cool.

   

8. 8 Drain the water and chop with a knife.

   

9. 9 Chop onion and ginger.

   

10. 10 Pour oil into the pot, and when the oil is hot, add the chopped green onion and ginger and stir-fry until fragrant.

    

11. 11 Add minced meat marinated in light soy sauce.

    

12. 12 Pour in two more spoonfuls of bean paste.

    

13. 13 Stir-fry until the sauce is fragrant.

    

14. 14 Pour the vermicelli and minced meat into the basin.

    

15. 15 Put the chopped cabbage into a basin.

    

16. 16 Prepare sesame oil, oyster sauce, and spiced oil.

    

17. 17 Pour in 1 teaspoon allspice.

    

18. 18 Pour in 1 spoon of oyster sauce.

    

19. 19 Pour in appropriate amount of sesame oil and salt and mix thoroughly.

    

20. 20 Put the flour into a basin and knead it with boiling water that has been boiled for a day.

    

21. 21 Knead the dough into a softer dough, cover it with a lid and let it rise for 20 minutes.

    

22. 22 After the dough is ready, place it on the chopping board and knead until smooth.

    

23. 23 Shape into thin strips.

    

24. 24 Qicheng is smaller than steamed buns and larger than dumplings.

    

25. 25 Use a rolling pin to roll into a thin crust.

    

26. 26 Wrap with stuffing.

    

27. 27 The finished buns are waiting to be cooked.

    

28. 28 There is no need to rest the steamed dumplings again, just put them in the pot and steam them for 25 minutes.

    

29. 29 The cabbage and meat buns exude a strong aroma of sauce. The dough is chewy and the fillings are soft and glutinous. You can eat three of them without having to order any dishes.