Steamed buns stuffed with pickled cabbage and meat(suan cai rou xian da bao zi )

Steamed buns stuffed with pickled cabbage and meat

Introduction:

"It's warm. In the morning, there are 5 or 6 sauerkraut in the bucket of sauerkraut at home. If you don't eat them, they will be broken. So you can quickly eliminate them. So you take them out of the bucket and clean them, leaving two small ones to eat. The rest of them are packed in fresh-keeping bags and put in the freezer of the refrigerator. When you want to eat them, you can thaw them, make dumplings or stew them To be honest, I like pickles so much

Production steps:

Step 1: wash two small pieces of sauerkraut and set aside

Step 2: clean the pickled cabbage and chop it into fine flour for filling

Step 3: sauerkraut is very oily, so I use streaky pork to make stuffing. There are about 40% fat in it. Because the fat meat is not easy to cut, it is sticky on the knife, so I freeze it in the refrigerator for about 1 hour, so I can cut it into small pieces

Step 4: reserve all kinds of seasonings; cooking wine, salt, chicken essence, yellow sauce, soy sauce, sugar ginger, green onion, five spice powder

Step 5: chop the onion and ginger in material 4 and pour the rest into the meat

Step 6: stir in one direction with chopsticks

Step 7: squeeze the water in the chopped sauerkraut (about 90% dry). It's too dry and the stuffing is not delicious

Step 8: at this time, dip your index finger with some dry flour to poke your hair. If it doesn't stick and your hand doesn't rebound, it means your hair is very good

Step 9: add a little baking soda and knead well; relax for 5 minutes

Step 10: rub the dough into a long strip, and then pull it into a proper size preparation by hand

Step 11: use a rolling pin to roll a thick bun skin in the middle and a little thinner in the outer ring

Step 12: stir the sauerkraut meat stuffing, pour in a little sesame oil, you can smell the fragrance; cover the pot cover and set aside

Step 13: put the bun skin in your hand and put stuffing in it

Step 14: wrap half of the bun, knead the thumb and index finger of the right hand up a little, about 15 or 6 folds

Step 15: how beautiful the steamed stuffed bun with pickled cabbage is

Step 16: finished steamed stuffed bun with pickled cabbage and meat

Step 17: put the steamed buns on the panel for 5-10 minutes, then they can be put into the pot

Step 18: put the wrapped bun on the cage drawer in the pot with cold water (the cage drawer is covered with water soaked cloth); boil the cold water into the pot for 15 minutes, and then continue to empty for 5 minutes to avoid collapse. Steamed pickled cabbage bun

Step 19: remove the steamed bun and put it on the drawer

Step 20: steamed steamed buns with garlic sauce to eat, is not to say, delicious, really fragrant!

Step 21: steamed steamed buns with garlic sauce, it's delicious. It's really delicious! Delicious!!

Materials required:

Flour: 500g

Water: 320G

Sauerkraut: 1500g

Pork: 500g

Yeast powder: 5g

Oil: right amount

Salt: right amount

Bean paste: 15g

Soy sauce: moderate

Five spice powder: appropriate amount

Chicken essence: appropriate amount

Scallion: right amount

Ginger: right amount

Sugar: right amount

Cooking wine: 20g

Precautions: 1. Sauerkraut should be chopped thin to taste good; 2. Meat should be fat 4. Lean 6 to taste good, because sauerkraut absorbs oil; 3. Steamed buns should be put in the pot with cold water and high heat; 4. If the dough is not too good, it's better to wrap the steamed buns and put them aside for 15-20 minutes. In this way, steamed buns will look fat and sell well.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sour and salty

Chinese PinYin : Suan Cai Rou Xian Da Bao Zi