How to make stuffed buns with lotus root and sauerkraut

• 1.Add yeast to warm water and mix well

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  2.Add flour and mix into a flocculent form

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  3. Knead into a smooth dough, seal and ferment until Twice as big

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  4. Chop the ginger and brew it with boiling water, set aside

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  5.Peel and wash the lotus root and chop into small pieces

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  6.Pick, wash and mince garlic sprouts

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  7.Sauerkraut for later use

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  8.Still days, Pour in the sauerkraut and stir-fry until the water dries up

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  9.Add spicy oil and stir-fry until fragrant p>

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  10.Add all the remaining seasonings and stir well

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  11.Add minced garlic sprouts and stir-fry until broken

• 12.Add lotus root crumbs and stir-fry until raw
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  13.Place the pot on a plate and set aside

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  14. Fermentation Knead the good dough well and deflate the air

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  15.Divide into several small doughs

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  16.Use a rolling pin to roll into dough

• 17. Scoop a spoonful of pickled cabbage and lotus root filling and put it on the dough
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  18. Wrap into buns, place on a steamer lined with gauze, let rise for 10 minutes, then put into boiling water pot and steam for 10 minutes

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  19.Ready to eat

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  20.Finished product picture