今天的包子是用便宜的原料，人人都愛的大白菜做的。綠色、天然、無污染的。白菜包子好吃是有秘訣的，讓餡兒香噴噴。那么白菜包子餡怎么做好吃？下面天方包子加盟人員為您分析：

Today's steamed buns are made from Napa cabbage, which is cheap and everyone loves. Green, natural, and pollution-free. There is a secret to the delicious taste of cabbage buns, making the filling fragrant. So how do you make the cabbage bun filling delicious? The following Tianfang Baozi franchise personnel will analyze for you:

一：溶解酵母：將5克酵母加入200ml40度的溫水中，攪拌至酵母完全融化。

1： Dissolve yeast: Add 5 grams of yeast to 200ml of 40 degree warm water and stir until the yeast completely melts.

二：烤面團：將溶解酵母的水倒入1磅面粉中，分幾次加入，準備成絮狀不干面團，揉成光滑不粘手的面團，蓋上窗簾，讓它變大一倍。

2： Baking dough: Pour the water that dissolves yeast into 1 pound of flour, add it several times, prepare into a flocculent non drying dough, knead it into a smooth and non sticky dough, cover the curtains, and let it double in size.

三：腌肉丁：包子的肉不要切得太細，這樣口感會更好。肉先切片再切丁，再加入蔥花和姜末，加一勺豆瓣醬，倒進去很新鮮的味道。

3： Marinated Pork Dices: Do not cut the meat of steamed buns too finely, as it will have a better taste. Slice the meat first, then dice it, add chopped scallions and ginger, add a spoonful of Doubanjiang, and pour it in with a fresh taste.

這里要強調的是，有些人喜歡加醬油，這樣餡的顏色就很重，沒有味道。好用極鮮味代替，色澤鮮美。然后加入料酒和胡椒粉，攪拌均勻，腌制10分鐘。

It should be emphasized here that some people like to add soy sauce, which makes the filling very heavy and tasteless. Easy to replace with extremely fresh taste, with a delicious color. Then add cooking wine and pepper, stir well, and marinate for 10 minutes.

四：主場的大白菜只需要菜心，可以切碎。

4： The main Napa cabbage only needs vegetable cores, which can be chopped.

五：將腌制好的肉倒入白菜中，白菜喜歡油，加入兩大勺熟油，攪拌均勻，然后加入適量鹽，因為加入了豆瓣醬，所以鹽不要放太多，先加油后加鹽的目的是讓油鎖住蔬菜的水分，這樣營養就不會流失，包子做的時候湯也不會流。加入1湯匙雞精，攪拌均勻。

5： Pour the cured meat into the cabbage. The cabbage likes oil. Add two tablespoons of cooked oil, stir well, and then add some salt. Because Doubanjiang is added, don't put too much salt. The purpose of adding oil first and then salt is to lock the water in the vegetables, so that nutrition will not be lost, and the soup will not flow when making steamed buns. Add 1 tablespoon chicken essence and stir well.

六：我們把準備好的面團揉成面團，目的是排出空氣，然后揉成長條狀，切成等量的大小。

6： We knead the prepared dough into a dough with the aim of expelling air, then knead it into long strips and cut them into equal sizes.

七：取一劑用手掌壓平，然后搟成中間厚邊薄的小餅，放入包菜餡，對折，然后從中間壓出一個凹陷，同理，一左一右前壓下壓。直到封口，包上麥穗包。

7： Take a dose and flatten it with the palm of your hand, then roll it into a small pancake with a thick edge in the middle. Add the cabbage filling, fold it in half, and then press a depression out of the middle. Similarly, press it down from left to right. Until it is sealed and wrapped in wheat ear buns.

八：蒸鍋加水，將包子放入蒸鍋蒸10分鐘，關鍵是包子不塌皮，然后大火蒸25分鐘，再轉小火燉2分鐘蒸籠準備好了。

8： Add water to the steamer and steam the steamed buns for 10 minutes. The key is that the buns do not collapse, then steam over high heat for 25 minutes, then turn to low heat and simmer for 2 minutes. The steamer is ready.

白菜包子好吃是有竅門的，這樣餡兒才稱得上香香鮮汁，皮軟不塌陷。用這種方法做出來的饅頭松軟軟糯，餡大，皮薄。更多相關事項就來我們網站http://www.hbjjs.com咨詢！

There are tricks to making cabbage buns delicious, so that the filling can be called fragrant and fresh juice, and the skin is soft without collapsing. The Mantou made in this way is soft and waxy, with large stuffing and thin skin. For more related matters, come to our website http://www.hbjjs.com consulting service