Cornmeal Sauerkraut Cake
1.
Cut the washed Chinese cabbage into four pieces; blanch it in boiling water for 30 seconds to one minute
2.
Remove the water and let it cool; add some boiling water in a clean basin, and then add some salt and sugar
3.
Stir well and let cool to about 35 degrees; then add a bag of bacteria powder and stir evenly
4.
Put the drained and cool Chinese cabbage into the inner container, and then add the adjusted solution; press it down with the cover plate included in the machine
5.
Seal the clean glass crisper with water and put it on it; seal the inner container and put it into the machine
6.
Turn on the power and press the sauerkraut button; after 75 hours, the sauerkraut is complete
7.
Put an appropriate amount of minced meat in a bowl, add minced ginger, chopped green onion, pepper, five-spice powder, salt, sesame oil, cooking wine and light soy sauce; stir in one direction
8.
Wash the homemade sauerkraut and squeeze out most of the water; cut it into fine powder and put it in the marinated meat, stir well and set aside
9.
Put corn flour, soybean flour and high-gluten flour in a basin, then add an appropriate amount of yeast powder; add an appropriate amount of water to make a smooth dough, cover with plastic wrap, and wait for it to ferment
10.
Pull the proofed dough into a small dose, roll it into a dough sheet, put the adjusted sauerkraut filling in the middle; twist it up and wrap it up
11.
Brush a thin layer of oil on the top and bottom of the electric baking pan and turn on the power; when the upper and lower power supply lights are on and then go out, put the cake in the electric baking pan
12.
Cover the lid and fry for three minutes, turn it over when you see the golden brown color; the reverse side is also fried for three minutes and then the layer is golden brown, then remove it from the serving plate
