Pickled cabbage, vermicelli and meat buns

Overview

Pickled cabbage, vermicelli and meat buns, this is what my mother loves to make. Every late autumn, my mother would buy a lot of fresh Chinese cabbage and pickle it in a big jar. In winter, we make various delicacies of sauerkraut, such as stir-fried minced meat with sauerkraut, boiled fish with sauerkraut, dumplings with sauerkraut meat, etc. My mother makes the best use of sauerkraut. These pickled cabbage, vermicelli and meat buns are my mother’s favorite buns to make in winter, because fresh vegetables are scarce and expensive in winter. As long as she makes meat buns, this is my mother’s first choice. When my mother makes this kind of buns, she likes to use pork belly. Sauerkraut likes lard, and pork belly is very fat. The buns are white, fat, and appetizing. When you take a bite, the flavor of sauerkraut and meat immediately overflows with fragrance. When you eat it in your mouth, the sauerkraut is appetizing, the pork belly is not fishy or greasy, and the vermicelli is slippery. It is full of texture and delicious. Baozi is rich in copper, which is an indispensable micronutrient for human health. It has an important impact on the development and function of the blood, central nervous system and immune system, hair, skin and bone tissue, as well as the brain, liver, heart and other internal organs. Baozi is rich in copper, which is an indispensable micronutrient for human health. It has an important impact on the development and function of the blood, central nervous system and immune system, hair, skin and bone tissue, as well as the brain, liver, heart and other internal organs.

Tags

• staple food
• home cooking
• chicken essence
• flour
• onions
• pork belly
• sauerkraut
• vermicelli
• yeast
• ginger
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Ingredients: Sauerkraut, pork belly, vermicelli, flour, salt, soy sauce, chicken essence, pepper, Sichuan pepper powder, ginger, onion, yeast, baking powder, sesame oil. Method: Add a little baking powder to the flour and mix well,

   

2. 2 Dissolve the yeast with warm water, mix the dough with the yeast water, and form a smooth dough. Cover it with a lid and wait for fermentation

   

3. 3 Rinse the sauerkraut with cold water, squeeze out the water and chop into small pieces

   

4. 4 Wash and mince onion and ginger,

   

5. 5 Soak the vermicelli in warm water until soft, wash and cut into very small pieces

   

6. 6 Chop the pork belly into a puree, add some soy sauce while chopping, and chop into a smooth puree

   

7. 7 Put the sauerkraut, onion, ginger and pork belly puree together in a basin, add sesame oil, soy sauce, Sichuan pepper powder, pepper, chicken essence, salt

   

8. 8 Stir together evenly and let it sit for a while to absorb the flavor

   

9. 9 Let the dough triple in size

   

10. 10 Add a little edible alkali until the synthesis is not as big as when fermented, and let it rise for about 10 minutes

    

11. 11 Roll the fermented dough into long strips, divide into small portions, and roll into small round cakes

    

12. 12 Add pickled cabbage filling,

    

13. 13 Knead it into a bun. The more folds, the better. Stick some flour on the bottom of the bun. Set it aside, cover it with a towel and let it rest for a while

    

14. 14 Boil water in a steamer, put the buns in,

    

15. 15 Steam over high heat for more than 10 minutes, turn off the heat for about 3 minutes, take out the buns and eat