Steamed bun with pickled cabbage(suan cai bao zi )

Steamed bun with pickled cabbage

Introduction:

"Near the festival, you can pack some steamed buns to eat. When you are tired of eating big fish and meat, it's also a good choice to have a steamed buns banquet and a bowl of hot soup occasionally! I especially like to eat steamed stuffed bun with pickled cabbage from Northeast China. Once upon a time, there was a steamed bun shop downstairs. The family was from Northeast China, and there would always be pure northeast sauerkraut. The steamed bun made of sauerkraut had thin skin, big filling and delicious taste. The residents in the neighborhood love to eat his family's steamed stuffed bun with pickled vegetables, and the demand is in short supply in many cases. Later, the owner of the shop went back to the northeast and couldn't eat so pure pickled bun any more. I've also bought some other steamed stuffed bun shops, but I can't find that flavor. A few days ago, my colleague brought me two sauerkraut, which was sent by her relatives in Northeast China. He asked me to go home to make sauerkraut stewed vermicelli and said it was delicious. Hey, when I think about it, I can make pickled cabbage bun. Let's make northeast pickled cabbage bun! The steamed buns made by ourselves are healthy, affordable and delicious. The steamed buns made by us are in short supply at home

Production steps:

Materials required:

Flour: 360g

Yeast: 4 g

Sugar: 5g

Water: 190-200g

Sauerkraut: one

Minced pork: 200g

Onion: half a tree

Jiang: a little

Raw soy sauce: a large spoon

Salt: one teaspoon

Thirteen spices: a small spoon

Vegetable oil: 2 tablespoons

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Suan Cai Bao Zi