Spicy pickled cabbage bun(xiang la suan cai bao )

Spicy pickled cabbage bun

Introduction:

"I found a particularly funny problem. I often worry about what to eat next at home! Ask husband, he always says very casually: "casually!" Or: "anything is OK..." I feel dizzy Finally one day he told me: "eat pickled cabbage bag!" It's so rare that I'm finally willing to point out a bright way for me. What are you waiting for? Hurry up! Sauerkraut is the kind of sauerkraut special for fish bought in the supermarket! As I have always been used to, the skin of steamed buns or dumplings are ultra-thin, but the filling is very full, which makes this kind of steamed buns very enjoyable to eat! Seeing me take a picture, my little girl has to put her little hand up to grab the camera. But... "

Production steps:

Step 1: pour dry yeast into warm water, stir with chopsticks until completely dissolved.

Step 2: slowly pour the dissolved yeast water into the flour and knead it into a smooth dough. Ferment to twice the size.

Step 3: wash and cut pepper.

Step 4: sauerkraut chopped.

Step 5: put proper amount of oil in the frying pan, heat it up a little, and then add pepper to fry until fragrant.

Step 6: cut the scallion, put it on the pickled cabbage and pepper, and pour in the fried pepper oil while it is hot.

Step 7: add a spoonful of thirteen spices.

Step 8: add half a spoonful of chicken essence and stir well.

Step 9: part the fermented dough and cut it into proper size dough.

Step 10: flatten the dough preparation and roll it into thin pieces.

Step 11: add the right amount of pickled cabbage stuffing.

Step 12: make Baozi and embryo. Wrap all the buns like this. Second fermentation for half an hour.

Step 13: add proper amount of water to the steamer, bring to a boil, cover the bun, and steam for 20 minutes.

Materials required:

Flour: 200g

Sauerkraut: 400g

Pepper: 100g

Shallot: 1

Chinese prickly ash: Several

Warm water: moderate

Dry yeast: 4G

Thirteen spices: 1 teaspoon

Chicken essence: half a spoon

Edible oil: right amount

Note: 1, because the pickled cabbage itself is salty enough, so when mixing the stuffing must not put salt in Oh! 2. Afraid of spicy friends can put a little less pepper, play the role of flavor adjustment can be. Of course, you can not put it, but then the taste is too monotonous!

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: hot and sour

Chinese PinYin : Xiang La Suan Cai Bao