Pork bun with pickled cabbage(suan cai zhu rou bao )

Pork bun with pickled cabbage

Introduction:

"I always wanted to eat steamed stuffed bun with pickled cabbage. I thought it was not good for the first time, but I didn't expect it would be so delicious. It's very fragrant. I'm very strong!"

Production steps:

Step 1: add the amount of angel into the flour to form a dough, cover it well and wait for the dough to grow. For the first time, you can mix angel with water and make noodles.

Step 2: when the noodles are ready, add proper amount of chicken essence, pepper powder, five spice powder, cooking oil, soy sauce and soy sauce into the pork stuffing. Stir clockwise and pour in some pickled vegetable juice to make it taste better.

Step 3: wash the sauerkraut twice with water, take it out, squeeze out water and chop it.

Step 4: put the chopped sauerkraut next to the meat stuffing, and then stir it together after the noodles are really ready.

Step 5: when your face is almost twice as big as the original one, it's done.

Step 6: stir the meat and sauerkraut well after the noodles are made.

Step 7: divide the dough into small groups.

Step 8: roll the dough into dough

Step 9: put the right amount of stuffing into the dough.

Step 10: wrap the bun. Can't pack into other shape!

Step 11: put the steamed buns into the steamer and wait for the steamed buns to cook in 15 minutes.

Materials required:

Flour: right amount

Sauerkraut: right amount

Pork stuffing: right amount

Angel: right amount

Note: sauerkraut must be washed twice, otherwise it will be too sour, do not like to eat acid friends can wash twice more!

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Suan Cai Zhu Rou Bao