Steamed buns with pickled cabbage and noodles(suan cai fen tiao rou bao zi )

Steamed buns with pickled cabbage and noodles

Introduction:

"Steamed stuffed buns with pickled cabbage and vermicelli, which my mother loves to make. Every autumn, my mother will buy a lot of fresh cabbage, pickle a jar. In winter, we make all kinds of delicious sauerkraut, sauerkraut fried minced meat, sauerkraut boiled fish, sauerkraut meat dumplings and so on. Mother gives full play to the practice of sauerkraut. This steamed stuffed bun with pickled cabbage and vermicelli is my mother's favorite in winter, because there are few and expensive fresh vegetables in winter. As long as I make steamed stuffed bun with meat, my mother's first choice is this kind of bun. Mother makes this kind of steamed stuffed bun, like to use pork, sauerkraut like lard, and pork is very fat, make steamed stuffed bun white fat appetizer delicious, bite down, sauerkraut and meat flavor immediately overflowing, eat in the mouth, sauerkraut appetizer, pork is not fishy, not greasy, and noodles and slippery, really taste delicious. Baozi is rich in copper, which is an indispensable micronutrient for human health. It plays an important role in the development and function of blood, central nervous system, immune system, hair, skin and bone tissue, brain, liver and heart. Baozi is rich in copper, which is an indispensable micronutrient for human health. It plays an important role in the development and function of blood, central nervous system, immune system, hair, skin and bone tissue, brain, liver, heart and other viscera

Production steps:

Step 1: Ingredients: sauerkraut, streaky pork, vermicelli, flour, salt, soy sauce, chicken essence, pepper, pepper, ginger, shallot, yeast, baking powder,

Step 2: melt the yeast with warm water, mix the yeast water with the flour to form a smooth dough, cover it with a lid and wait for fermentation

Step 3: rinse the pickled cabbage with cold water, squeeze out the water and chop it up

Step 4: wash the scallion and ginger and cut into pieces,

Step 5: soak the vermicelli in warm water, wash and cut into small sections

Step 6: chop the pork into meat paste, add some soy sauce while chopping, chop into smooth meat paste

Step 7: put sauerkraut, onion, ginger and pork paste in the pot, add sesame oil, soy sauce, pepper powder, Chicken salt

Step 8: stir well and let it stand still for a while

Step 9: make the dough 3 times the size

Step 10: add a little edible alkali, the synthesis is not as big as fermentation, and then about 10 minutes

Step 11: rub the fermented dough into long strips, divide it into small dosage forms and roll it into small round cakes

Step 12: add pickled cabbage,

Step 13: knead it into a bun. The more folds, the better it looks. Stick some flour on the bottom of the bun, put it aside, cover it with a towel, and stand still for a while

Step 14: Boil the water in the steamer and put the steamed buns in,

Step 15: steam over high heat for more than 10 minutes, turn off the heat for about 3 minutes, take out the steamed stuffed bun and eat it

Materials required:

Sauerkraut: right amount

Streaky pork: moderate

Vermicelli: right amount

Flour: right amount

Scallion: right amount

Sesame oil: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Soy sauce: right amount

Yeast: right amount

Ginger: right amount

Note: use pork to wrap pickled cabbage bun, because pickled cabbage likes oil very much, so the bun tastes delicious, and the crust is soft and delicious. When steaming, put some vinegar in the steamer to prevent the steamed bun from having flower spots

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Suan Cai Fen Tiao Rou Bao Zi