How to make cabbage corn buns

A healthy body requires us to maintain it in all aspects. Diet is an important aspect that cannot be ignored. It would be a pity if you get sick because of neglecting to take care of yourself. Cabbage and corn buns are easy to make and provide nutritious dishes for those who do not have much time to spend on cooking.

1. Prepare the ingredients

2. Wash the carrots, peel them, cut them into strips, and then chop them into small pieces. Put them into a large bowl.

3. Remove the corn kernels, wash them and put them in a large bowl. Break the cabbage into pieces, wash them, cut them into strips, chop them into small pieces, and put them in a large bowl. Add the minced ginger.

4. Add 3 spoons of peanut oil, 2 spoons of light soy sauce and appropriate amount of salt, and stir evenly with chopsticks.

5. The ratio of corn flour to white flour is 1:2. Dissolve the sugar and yeast with clean water.

6. Then use clean gauze to squeeze out excess water (to prevent water from coming out during the wrapping process). This will make it easier to wrap, and the filling is ready.

7. Use chopsticks to stir until it becomes a uniform dough, then knead it into a rough dough.

8. Knead the rough dough into a smooth dough

9. Use a rolling pin to roll the dough into thin sheets.

10. Roll up from one end and rub it into a long strip

11. Next, pinch it into small pieces of uniform size (sprinkle some dry powder to prevent sticking)

12. Take out a small dough and press it with the palm of your hand (cover the rest of the small dough with a fresh-keeping bag to prevent it from drying out)

13. Use a rolling pin to roll the dough into a round shape with a thick middle and thin edges.

14. Hold the round dough with your left hand and add appropriate amount of fillings.

15. Use your right hand to pinch the edge of the dough to make the first fold. Use your left index finger to push the edge of the dough towards the direction of your right index finger. Use the index fingers of your left and right hands to complete the second and third folds. (Because I used my left hand to take the photo, the operation pictures are not very perfect. Please forgive me.)

16. Use your left thumb to press the filling into the folded circle, and repeat the above steps in this way (note that the right thumb should remain still)

17. While holding the pleats, gently pull them upwards. This way, the pleats will be more uniform and smooth (note that the thumb of your right hand should remain still)

18. Pinch all the wrinkled edges together completely, pinch the opening tightly to make it into a nipple shape, remove the excess dough at the head, put the bun on the chopping board, hold the bun with both palms facing each other, move it back and forth to make it round, and a complete bun is wrapped. Wrap the other buns

19. Put the raw buns into the steamer covered with a cloth and place them in a

20. Cover the pot and let it rise for about an hour.

21. Steam the dish in cold water over high heat for about 10 minutes (since it is a vegetarian filling, it does not need to be steamed for too long) and then simmer for 5 minutes until the dish opens.

22. The big and fragrant buns, don’t you want to have a bite~(￣▽￣～)~

23. Here is another finished picture

In fact, although cooking by yourself is a little troublesome, it is more economical. Cabbage and corn buns are simple to make, and the ingredients are ordinary, making them suitable for ordinary families.