Cabbage and beef buns

Prepare ingredients

Prepare ingredients

Remove the tendons from the beef tenderloin, mince it and put it into a large bowl

Add ingredients (eggs, pepper, light soy sauce, cooking wine, oyster sauce, sugar)

Add onion and ginger water

Use chopsticks to beat clockwise for 5 minutes to get the gelatin (slowly add the green onion and ginger water by the spoonful) and set aside for 15 minutes to set aside

Boil water in a pot, put in the washed whole cabbage leaves. When you see that the color of the cabbage stem is a little transparent, pick it up and drain the water

Cut cabbage in half

50g cabbage stems chopped into fine pieces

Wring out the soup, add it to the beef, and stir evenly

Take a cabbage leaf and add an appropriate amount of ground beef

The leaves are rolled up from bottom to top

After folding both ends, place it inside the baking pan

Make the remaining beef buns in sequence. Pour in a small bowl of cabbage soup

Pour in a spoonful of olive oil

Start steaming

Put it into Haier Baking Dove 28L tender oven, middle layer, steam mode first, 100 degrees, 30 minutes

Then press the Haier Baking Dove 28L Tender Oven directly to the baking mode, heat up and down to 200 degrees, 10 minutes, take it out of the oven and enjoy

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