Sauerkraut, pork and vermicelli buns
Overview
My brother brought me a lot of sauerkraut from my hometown. I haven’t eaten sauerkraut from my hometown for a long time and I miss it so much! I can’t wait to make all kinds of sauerkraut delicacies! I wanted to eat steamed buns again, so I thought why not make steamed buns stuffed with sauerkraut? The buns stuffed with pickled cabbage at home are almost the same as dumplings. The buns made with raw meat will be greasy, so I modified them according to my own taste to make them more delicious!
Tags
Ingredients
Steps
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Dissolve an appropriate amount of yeast powder with warm water and knead it into dough. Since the dough made from yeast powder does not taste very good, you can add 50 grams of rice wine juice to make the taste more mellow
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Let it rise in a warm place until it doubles in size and becomes honeycomb-like
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Wash the sauerkraut twice before cutting it, soak it for a while the second time, cut into thin strips, wash it twice again, squeeze out the water, and chop into powder. Cut the fat meat into mince, mince the fatty bacon and mince the lean meat. The vermicelli is cooked and minced.
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Heat the oil in the pot, pour the fat bacon and diced fat meat into the refined oil first, so that the taste will not be greasy,
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Then add diced lean meat and stir-fry until cooked, add five-spice powder, pepper, light soy sauce, and rice wine to remove greasiness,
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Add the chopped pickled cabbage and stir-fry until fragrant, then add salt
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Add vermicelli, mix well, add dark soy sauce for color, and finally sprinkle with shredded green onions and minced garlic for freshness
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Knead the dough, roll it into long strips, cut it into balls, roll it into a dough, wrap the fillings one by one and put them on oil paper, put them directly into the steamer and let them rise for 20 minutes before steaming
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Steam for 20 minutes and then it is ready to serve
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Another close-up will make you drool, right?
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A basket full will last a long time
