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[How high is the transition of a cabbage bun?

]_Nutrition Value_Calories

[How high is the transition of a cabbage bun?

]_Nutrition Value_Calories

This kind of food is not unfamiliar to people, because the taste of the buns is very large, mainly because of the different fillings.

Of course, buns can not be used as breakfast or as the protagonist of other meals. Some people even use buns as a casual food.

For many beauty-loving children, the choice of food generally takes into account their performance.

So, how tall is a new generation of cabbage buns?

There are about 200 calories in a single dish.

Dish pack, traditional folk holiday food.

It is made of glutinous rice powder and cooked rat curd buns, etc., mixed and placed, and put in half moon shape, breaded with bamboo shoots, dried beans, preserved vegetables, etc. It is a winter sacrifice since ancient times. The ancients called itRing cake (called cold gear in Jin Dynasty).

Early in the morning of the winter solstice, the housewife must get up early to “cook dumplings in sugar water”, “cooked buns” (steamed buns) and prepare to worship the gods, ancestors, and enjoy the “winter solstice circle”, eat the “solstice circle”, withIt symbolizes reunion and the meaning of adding age; in the past, after the worship, it was also glued to the portal and appliances with a “winter solstice circle”, which is called “consumption”.

Production process: 1.

Wash the vegetables, blanch them with boiling water, and remove the water after soaking in cold water.

Lily, bamboo shoots, and winter mushrooms are soaked in warm water and washed, and chopped into fines; 2.

When the wok is on fire, put the oil and heat it to 70%. Add the conifers, bamboo shoots, mushrooms, salt, sugar, monosodium glutamate, and a small amount of soup. Stir-fry the pan, add the greens, ginger, and mix with a small amount of sesame oil. Serve.Vegetarian vegetable stuffing 3.

4. Mix fresh yeast with warm water, make a paste, pour in flour, mix with wet water and knead thoroughly, and let stand for about 2 hours; 4.

4. Knead the dough, pick about 8 grams of billet, and then smash it into a thick, round, thin round crust, and wrap the vegetable filling in the skin; 5.

Leave the buns in the basket for 2-3 minutes and steam with boiling water for about a quarter of an hour.

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