Sauerkraut and multigrain buns
Overview
In addition to loving oil, sauerkraut also pairs well with oysters, which add freshness and flavor and are not fishy at all. Remember, you don’t need to add cooking wine. In addition, you must not add soy sauce when making sauerkraut. Adding soy sauce will make the sauerkraut taste bitter and unpalatable.
Tags
Ingredients
Steps
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First wash the sauerkraut several times, then cut it into strips and squeeze out the water for later use.
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Cut green onions into sections and slice ginger.
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Place the sauerkraut, green onions and ginger slices into a meat grinder and grind.
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Use a meat grinder to mince it to make it more flavorful.
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The beaten sauerkraut filling looks good.
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After mixing the five types of flour evenly, add an appropriate amount of water to knead it into a dough. Because there is more multigrain flour, the dough will not be very chewy and will be soft, but it will taste very fragrant.
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The oysters are relatively large. Cut them a few times and add them to the sauerkraut. The sauerkraut prefers oil, so choose slightly fatter pork, which will be more fragrant. Add 1 tablespoon of pork and mix well.
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Finally, add cooking oil and other seasonings, stir evenly, and the sauerkraut filling is ready.
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Divide the multigrain dough into dough balls of suitable size, then roll them into disc shapes, add appropriate amount of sauerkraut filling, and wrap the buns.
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After the buns are wrapped, put them in a basket and steam them under cold water. After the steam is turned on, start timing. The sauerkraut is not easy to cook, so it will take a little longer, about 20 minutes. Turn off the heat and simmer for another 3 minutes.
