Garlic Sauerkraut Cornbread
1.
Wash the sauerkraut, cut into shreds, and chop again.
2.
After the sauerkraut is cut, there will be water, so grab the water with your hands.
3.
The small roots of garlic are freshly dug, so there is soil. In order to clean it, put a little salt in the water, and then put the small roots of garlic to soak for half an hour.
4.
Rinse the soaked small garlic with clean water repeatedly, chop it and put it together with sauerkraut.
5.
Then clean the sea green vegetables, chop them, chop the tofu, and start seasoning. Remember that the sauerkraut filling must not be put in soy sauce, otherwise the taste will be bitter and not tasty. Put cooking oil and white pepper. And salt, because of this.
6.
Put the cornmeal in the bowl, then pour the boiling water into it, stir with chopsticks while pouring, and then blanch 2/3 of the cornmeal to the point. Do not use too much water. This step is to blanch the cornmeal and cornmeal. The steamed buns are blanched in hot water before they are soft and delicious. When they are cold to your hands, add white noodles, baking soda and cold water to make them into a non-sticky dough. Cover the lid and set aside to wake up for about 30 minutes. .
7.
Divide the awake dough into suitable dough ingredients, roll it into a disc shape, and wrap the right amount of stuffing into buns.
8.
Wet the bamboo basket and place the buns on it. Add enough water to the steamer to start steaming. When the steamer is over, start the timer, usually about 15 minutes, because the sauerkraut is not very cooked.
9.
Put the buns on a plate after they are out of the pot and you can taste them.
Tips:
1. Small root garlic is a special wild vegetable in spring. It tastes spicy, so you don’t need to add green onion and garlic. But it is different from green onion and garlic, so you can put more in quantity, which has the effect of improving freshness. .
2. The sauerkraut here is what the northerners call sauerkraut, which is different from the sauerkraut in the south.
3. Corn flour is added with white flour to form a dough. The function of white flour here is to increase the dough’s tendons, making it more viscous and easier to wrap into buns without spreading out, but the amount will not be too much, otherwise the taste will be affected .
