A new way to eat cabbage, no stir-fry or stew. My family cooks it 5 times a week. My kids love it.

Today I would like to share with you a bun made with cabbage and carrots as fillings. It is very simple, very delicious, and vegan and healthy. This cabbage bun has a soft texture and is very delicious. The most important thing is that cabbage and carrots are very nutritious, and the nutrients they contain are also very comprehensive. So let's take a look at this tutorial on how to make cabbage buns.

【Cabbage Buns】

[Making ingredients] cabbage, flour, carrots, edible salt, black fungus, edible oil, pepper, chicken juice

[Production steps]

1. Prepare a Chinese cabbage, 400 grams of flour, a carrot, and a handful of dried fungus. This is the main ingredient we use to make cabbage buns. After we prepare the ingredients, we start to prepare the seasonings. The seasonings are relatively small. Because our fillings are more delicious, we don’t need to add too many seasonings. If the ingredients are used, it will affect the taste of this cabbage bun itself. Prepare the right amount of salt, cooking oil, pepper, and chicken juice.

2. Dispose of the cabbage we prepared, first break off the old leaves on the outside, then cut off the roots of the cabbage with a knife, break the cabbage leaves from the top of the cabbage, and put them in a large pot. Add clean water that has not had cabbage to clean it, then set it aside to dry.

3. Put a handful of dried fungus we prepared into a small bowl, and then add a bowl of warm water to soak the fungus. After the fungus is soaked, let's start to process the other ingredients, just put the fungus aside and soak.

4. Put the 400 grams of flour we prepared into a large and clean bowl, and then add 4 grams of yeast powder at a ratio of 100:1. First, mix the flour and yeast powder evenly, so that the yeast powder will be mixed. The dough is more evenly distributed inside. Then add a small amount of water several times and stir to form a dough, then knead it into a dough, cover the dough with a layer of plastic wrap and ferment for 30 minutes.

5. Wash the carrots first, then slice them, and then shred them. Put the carrot shreds aside, and then let's treat the cabbage leaves. Pat loose the cabbage help with the back of a knife to make it easier to taste and taste better, and then cut it into shreds. Put the chopped cabbage shreds and carrot shreds together in a large pot, let's proceed to the next step.

6. Add an appropriate amount of edible salt to the basin, then grab and mix with your hands to evenly marinate for 10 minutes. The black fungus we have soaked has been soaked. First, clean it, then take it out and chop it up, and put it in a small bowl after chopped up. At this time, the cabbage and carrot shreds have been marinated. After marinating, squeeze the marinated water and put it in a large plate. Then add the black fungus to it, then add the appropriate amount of salt and pepper, and finally put it A little salt and chicken juice, stir them evenly, our filling is ready, and put it aside first.

7. Knead the fermented dough, cut it into small doses, roll it into noodles, then wrap the fillings we prepared, and then use the bun technique to close the buns to make buns, then put them in a steamer and boil on high heat. After that, continue to steam for 15 minutes on medium heat. When time is up, the cabbage buns are ready.

[Tips]

1. The cabbage can be patted, pat scattered, and the structure inside can be changed to add more flavor to the cabbage.

2. When steaming the buns, first boil the cold water in the pot on high heat, and then steam them on medium heat for 15 minutes.