Health Benefits

Ginger: Reduces phlegm and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms
Eggs: protects eyes and improves eyesight

Ingredients

Flour ( 500g )	Yeast ( 4g )
Warm water ( appropriate amount )	Meat filling ( 500g )
Sauerkraut ( 500g )	Onion (appropriate amount)
Ginger ( Adequate amount )	Salt ( Appropriate amount )
Oyster sauce ( Appropriate amount )	Soy sauce ( appropriate amount )
Mix filling ( appropriate amount )	Sichuan peppercorn oil ( appropriate amount )
Eggs ( 1 )	MSG ( a little )

How to make sauerkraut buns

Illustration of how to make pickled cabbage buns 1

1. First dissolve the yeast with warm water, add flour and form a dough.Room temperature fermentation

Illustration of making sauerkraut buns 2

2. Chop the meat into small pieces, wash the sauerkraut with water and squeeze out the water.Add oyster sauce, soy sauce, salt, eggs, stuffing mix, and peppercorn oil to the stuffing, stir vigorously in a clockwise direction, then add chopped onion, ginger and pickled cabbage and continue stirring evenly

Illustration of making sauerkraut buns 3

3.Place the fermented dough on the dough mat

4.Knead until smooth

Illustration of making sauerkraut buns 5

5.Shape into long strips p>

Illustration of how to make pickled cabbage buns 6

6.Cut into small noodles and squeeze them

Illustration of making sauerkraut buns 7

7.Take a piece of dough and use a rolling pin to roll it into a round shape

Illustration of how to make pickled cabbage buns 8

8.Put the meat filling

Illustration of making sauerkraut buns 9

9.Pleat from one end

Illustration of how to make pickled cabbage buns 10

10.Pinch everything and seal it

Illustration of how to make pickled cabbage buns 11

11. Add water to the steamer, put the wrapped buns in the pot for secondary fermentation, about twenty minutes in winter and ten minutes in summer

Illustration of how to make pickled cabbage buns 12

12. After the secondary fermentation is completed, turn on the fire.Bring to a boil and steam for twenty minutes.Let's steam it.Are the beautiful pictures of sauerkraut and steamed buns tempting you?

Tips

Due to the different water absorption of flour, please add it according to the situation when mixing the dough.When mixing the stuffing, also mix it according to your own taste.Don’t rush to take out the steamed buns.After the fire, steam for three to four minutes to avoid shrinkage

本文地址：https://food.baitai100.com/post/70062.html
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!