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\”The sauerkraut meat bag made by myself, healthy, affordable, taste taste, taste Fresh, rich nutrition, and in short supply. \”
将猪肉、酸菜、香菇、 Chop the fungus and ginger, add an appropriate amount of water, vegetable oil, salt, chicken essence, oyster sauce, and thirteen incense, mix well.
2Mix flour with yeast powder, slowly pour warm water, stir with chopsticks while pouring into flocculent.
3knead the dough until the surface is smooth.
4Cover the lid or preserving the plastic wrap, and the warm place is fermented to twice as large.
5Finger stained with flour, poke a hole in the middle, does not collapse or shrink, or open the dough to open the dough It can be seen in the middle that has become a honeycomb, and it is fermented.
6Glimed the fermented dough until the surface was smooth and divided into small doses.
7Roll the small agent into a buns and wrap it in sauerkraut pork filling.
8After the buns are wrapped, put it on the steamer paved with a drawer cloth.It will become larger.For 20-30 minutes.
9Boil the water on the fire, steam the heat over medium heat for 20 minutes, turn off the heat for 5 minutes, then open the pot after 5 minutescover.
1. The cool water pot, keep the heat steaming over medium heat for about 20 minutes after boiling water.
2. Swap after steaming for 5 minutes and then unveil the lid, and pay attention when the lid is opened. Do not drop the water on the lid on the surface.