Health benefits
Pork belly: Nourishes yin
Lard: Anti-cancer and prevents cancer
White sugar: Low protein
Ingredients
Flour ( 1000g ) | Sauerkraut ( 750g ) |
Pork belly ( 500g ) | Lard ( A little ) |
Dry yeast ( 6 grams ) | Baking powder ( 6 grams ) |
White sugar ( a little ) | Baking soda ( a little ) |
How to make sauerkraut buns
1. Prepare the ingredients! There are minced pork belly, sauerkraut, boiled lard and sugar!
2.Forgot to take a photo! First pour the flour into a basin, then add sugar and lard and mix well.Then use warm water twice to dissolve the dry yeast and baking powder.Add a little bit to the dough to knead the dough.Place the mixed dough in a stainless steel pot.The noodles were ready when I got home in about three hours!
3. Pour out the cooked noodles, add some baking soda powder to help exhaust the air, and then wake up again It's ten minutes.
4. Fry the sauerkraut in an oil-free pot until the water is dry!
5.Forgot to take a photo! Heat the pan with cold oil, stir-fry the minced pork belly until fragrant, add some garlic oyster sauce and light soy sauce to taste, then add the dried sauerkraut and stir-fry a few times.If you like it spicy, you can add a few millet peppers.
6.You can start making the buns!
7.This three-layer pot is just a big pot! Put the lid on the wrapped buns and put them in cold water for ten minutes.Then steam them for ten minutes after boiling the water.
8.The buns are out of the pot!
Tips
The purpose of adding lard is to make the steamed buns whiter and softer, and the white sugar also plays a role in fermentation.If you want the dough to rise quickly and let it dry in the sun when the sun is available, you can also fill the pot with hot water and put the pot down.
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