Pork and pickled cabbage buns

Overview

A very homely and simple bun, the sauerkraut can be made from Northeastern sauerkraut

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• all-purpose flour
• baking powder
• cooking wine
• ginger powder
• msg
• meat filling
• onions
• sauerkraut
• soybean soy sauce
• sugar
• thirteen incense
• yeast
• salt
• sesame oil
• water

Ingredients

Steps

1. 1 A: Add 100G of water to the meat filling (add in batches) and beat vigorously clockwise. Then add a spoonful of soy sauce and mix well. Add a little cooking wine and mix well. Add salted sugar and mix well. Add thirteen incense and mix well. Add ground ginger and mix well. Finally add sesame oil and mix well. B: Chop the sauerkraut into fine pieces, add cooking oil and a little soy sauce and mix well. C: Add the mixed sauerkraut to the meat filling and mix well. Finally add the chopped green onion and mix thoroughly clockwise.

   

2. 2 Add baking powder to the flour and mix thoroughly. Dissolve 5G yeast and a little sugar into 250G warm water. Then add warm water to the flour and knead it into a smooth dough with moderate hardness

   

3. 3 Roll the dough into strips, cut into 30G balls each, and then roll it out into a thin crust around the middle and thick in the middle

   

4. 4 Wrap the filling into the skin, and wrap the bun with the closing method

   

5. 5 Brush the plate with oil and put the buns

   

6. 6 Let the baking sheet ferment in a warm environment

   

7. 7 Bring the steamer to a boil, put in the steamed buns, seal and steam for 10-15 minutes