Chinese cabbage carotene buns
Overview
I learned it from my friends who are light ricers in the food world. I made it at my mom’s place today. It has a crystal clear skin and a non-greasy filling. It’s very delicious.
Tags
Ingredients
Steps
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Prepare the ingredients and wash them.
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Blanch the cabbage in water, put a little salt in the water, then take it out and rinse it with cold water.
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Chop the carrots, squeeze out the water from the cabbage, and chop the green onions.
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Heat the oil, add the beaten eggs and fry until cooked.
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Also add chopped carrots and stir-fry.
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Chop the Chinese cabbage, add oil to lock in the moisture, and add the chopped green onion.
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Let the cabbage and carrots cool and pour in. Add light soy sauce, pepper powder, salt, sesame oil, light soy sauce and chicken essence and mix well.
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Reconciled stuffing.
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Stack a few dumpling wrappers and roll them together to make them thinner.
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Cover with fillings.
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All wrapped up. Apply oil to the bottom of the steaming curtain, put water on it and bring to a boil, add the wrapped buns, steam for 9 minutes and turn off the heat.
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Remove from the pan.
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You can see the filling.
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Start eating.
