Pomegranate Bag
by Le: eating
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. After the second fermentation, the original color dough is taken out and kneaded to expel the air. After it is set aside to relax, it is ready to make a bun.
2. After the second fermentation, the green noodles with matcha powder added, take out the noodles and knead to expel the air, let it rest and relax, and make a pomegranate bag with the original color noodles.
3. Take a piece of the green noodle and roll it out into a rectangular noodle.
4. Take a piece of the original color noodle, which is larger than the green noodle, and roll it into a cylindrical shape.
5. Spread clean water on the green dough, wrap the original color dough column with the green dough roll, roll it into a cylindrical shape, and roll it tightly.
6. In order to complete the bonding of the two-color surface, cover with plastic wrap.
7. Prepare the filling. The sauerkraut is soaked and washed in clean water first to remove some of the salt.
8. Chopped chili sauce made in autumn.
9. Dice sauerkraut, tofu, and green onions.
10. Heat the pan with cold oil, saute the peppercorns, remove the peppercorns.
11. Add chopped green onions and sauté.
12. Add sauerkraut and stir fry to create a flavor.
13. Add tofu and stir fry evenly.
14. Add chopped pepper sauce and stir-fry well.
15. Add oyster sauce to taste (sauerkraut is salty enough, no need to add salt)
16. Cut the two-color dough rolls.
17. Roll into a garden skin and fill in the stuffing.
18. Tuck it up and wrap it into a pomegranate shape. After wrapping, cover with a damp cloth to keep it warm and moisturize for 40 minutes. After the pomegranate bag has grown to 1.5 times, put the pomegranate bag in a hot pot and steam for 40 minutes. Turn off the heat and steam again for 5 minutes.
19. Pomegranate wraps out of the pot.
