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

Steamed buns with pickled cabbage and pork noodles

Introduction:

"My brother brought me a lot of sauerkraut from my hometown. I haven't eaten it for a long time. I miss it very much! Want to make all kinds of sauerkraut food! I want to eat steamed stuffed bun again, so I think why not make steamed stuffed bun with pickled cabbage! At home, the steamed buns filled with sauerkraut are almost the same as dumplings, and the stuffing is raw meat. The steamed buns made from raw meat will be greasy, so I improved them according to my own taste, and they are more delicious! "

Production steps:

Step 1: use appropriate amount of yeast powder and warm water to boil and make noodles. Because the taste of the noodles made by yeast powder is not very good, you can add 50 grams of rice wine juice, so the taste will be more mellow

Step 2: put it in a warm place and wake up to twice the size, with a lot of honeycomb

Step 3: wash twice before cutting sauerkraut, soak for a while in the second time, cut into shreds, wash twice again, squeeze out water and chop into powder. Minced fat meat, minced fat bacon, minced lean meat. Cook the vermicelli and chop.

Step 4: heat the oil in the pan, pour the fat bacon and diced fat meat into the pan to refine the oil, so that the taste will not be greasy,

Step 5: add the diced lean meat, stir fry until cooked, add the five spice powder, pepper, soy sauce, rice wine to remove the greasy,

Step 6: add sauerkraut, stir fry until fragrant, then add salt

Step 7: add the vermicelli, mix well, color the soy sauce, and sprinkle with shredded green onion and minced garlic

Step 8: knead the noodles, rub the long strips, cut the ingredients, roll them into skin, wrap the stuffing one by one, pad them with oil paper, put them directly into the steamer and steam them for 20 minutes

Step 9: steam for 20 minutes after steaming

Step 10: another close-up of drooling?

Step 11: a full basket is enough for a long time

Materials required:

Flour: 1000g

Sauerkraut: 500g

Pig fat: 50g

Fat Bacon: 50g

Lean pork: 100g

Rice wine: moderate

Soy sauce: moderate

Old style: moderate

Pepper: right amount

Five spice powder: appropriate amount

Oil: right amount

Salt: right amount

Shredded scallion: right amount

Minced garlic: right amount

Note: sauerkraut is very oil-absorbing, must have fat before fragrant, but fat and greasy, so refining oil is a good way, of course, some people are not afraid of greasy, like to use raw meat stuffed bun can also be directly mixed with meat sauerkraut and vermicelli can! Pickled cabbage is pickled food, so the content of nitrite is high, so wash several times. But if you wash too much, the smell will be gone!

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Suan Cai Zhu Rou Fen Tiao Bao Zi