Sichuan Nanba cake making method

ingredients: two handfuls of yellow bean, two handfuls of millet flour, half a bowl of fine corn flour, half a bowl of coarse corn flour, one bundle of Chinese cabbage, and 2g of pork stuffing

ingredients: appropriate amount of chopped onion and ginger, 3g of yeast powder, 2 tablespoons of Shaoxing wine, appropriate amount of salt, 3 tablespoons of chicken soup or chicken essence, 1g of sugar, a little pepper, a little pepper powder, etc.

2. Then, after cooling, add yeast powder. In summer, add room temperature water or 3 pairs of warm water and stir a little to make a lump without any powder. You can also add an egg and flour.

3. Then knead by hand repeatedly for fermentation.

4. Prepare stuffing while waiting for fermentation. First, chop the meat into stuffing. I like to chop it myself.

5. Add Shaoxing wine, chicken soup, soy sauce, pepper, oyster sauce, salt and Jiang Mo into the meat stuffing and mix well.

6. Then blanch the Chinese cabbage and let it cool.

7. clutch the Chinese cabbage to remove excess water.

8. Cut it into shreds, chop it slightly into stuffing, and squeeze off excess water for later use.

9. Then put the chopped Chinese cabbage into the meat stuffing.

1. Stir well and sprinkle chopped green onion on it.

11. Then stir well.

12. The weather is hot, and the noodles have been made by this time.

13. Divide the noodles into lumps first.

14. Then put the dough in your hand and flatten it slightly, and put the stuffing on it.

15. Use both hands to fold the tightly wrapped ball into a circle.

16. Heat the pan, add a little oil, flatten the wrapped dumplings and put them in the pan.

17. After slightly baking, add some water, about half a bowl less, then cover and simmer for about 5-8 minutes.

18. When the water is basically gone and a little noise comes out, check that the foundation is golden yellow and you can go out.