Multigrain Pork Sauerkraut Fried Bun
by Misty soul
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Take half a cup of corn noodles and mung bean noodles
2. Add boiling water, stir until there is no dry powder, let cool and set aside. The blanched corn noodles and mung bean noodles have a more delicate taste after being made
3. Add flour and yeast, mix well first
4. Add some water on the side, knead it into a smooth and soft dough, put it in the refrigerator to ferment overnight
5. Chopped pickled cabbage (Northeast pickled cabbage, pickled Chinese cabbage)
6. Minced pork, pickled cabbage like oil, meat filling should not be too lean, otherwise it will not taste good
7. The sauerkraut is chopped and dried, and the minced meat is put together. Add chopped green onion, minced ginger, thirteen incense, light soy sauce, vegetable oil, and salt. If I prepare the filling at night, without any seasoning, keep it in the refrigerator, and add the seasoning the next morning.
8. Mix well and it is the filling
9. Made dough
10. Exhaust and knead the strips after kneading
11. Divide evenly into small portions
12. Round and flatten one by one
13. Roll into bun skin
14. Put stuffing
15. Bao Cheng Bao
16. Pack one by one, send it for ten minutes
17. Fill the pot with oil, do not use too much oil, heat to warm, put in the buns
18. Cover the lid and fry slowly
19. Fry until the bottom is golden
20. Add water to half of the steamed buns
21. Continue to cover and fry on medium and small fire
22. The fried buns are fluffy and rebound quickly when pressed by hand. If there is still water at this time, the fire can be dried.
23. Sprinkle some chopped green onion and sesame seeds
24. Finished product
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