1. Yeast, baking powder, use warm water to dissolve the noodles, and finally knead it into a dough to wake up (the detailed steps of making the noodles before), because the weather is cold, so the yeast is used a little more than in summer
2. Peel the potatoes, rub the shreds with cold water, and control the water! Rinse the sauerkraut, shred and squeeze the water! Pickled cabbage with chopped green onion, and spare spicy noodles
3. Pour the oil in the pan and heat it up, add the sauerkraut and fry it (without any seasoning, add it when you mix the stuffing later)
4. After the potato shreds are blanched, control the water directly (if you don’t want to use cold water, blanch them together and make them sticky)
5. Put potato shreds and fried sauerkraut together, add salt, thirteen incense, chicken essence, monosodium glutamate, sesame oil, flax oil and stir well.
6. After waking up the dough, knead it into a smooth dough, then pull it into a dough and roll it out
7. After all the buns are wrapped, they are directly steamed in the pot (because the sauerkraut and potato shreds are hot, so the buns will be made by themselves in a while). Wake up and steam again! Just steam for ten minutes! Because the dishes are cooked!
8. The steaming buns are out of the pot😄
9. Dear friends, I have a lot of this amount, so when you make it yourself, reduce the amount
10. This sauerkraut is pickled by itself, which is better than the ones bought outside😊
Tips:Because the filling is hot, the speed of buns should be faster, instead of waiting for the bread to finish, the front will become fat 😄
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