Sauerkraut is a dish unique to the Northeast, which is made by pickling Chinese cabbage. Pickled sauerkraut is off-white in color, sour but not bad, and contains a lot of nutrients such as organic acids and dietary fiber. Sauerkraut is especially delicious whether it is fried or stewed. It is even more delicious when it is made into steamed buns. A bite of the juice is so fresh that it is not greasy to eat.
I remember the first time I ate sauerkraut stuffed buns. A colleague and sister from my hometown in the Northeast gave it to me. She grew up in the Northeast. Although she settled here, she still retains the tradition of accumulating sauerkraut every year. Every year, she buys hundreds of catties of Chinese cabbage to make sauerkraut. There will be sauerkraut in winter and spring, and I will follow her every year to eat a lot of food.
Now that the logistics are developed, sauerkraut is easily available in supermarkets. This big bun stuffed with sauerkraut has learned how to make it for the family, and it is a delicacy that must not be missed in winter. Fermented pasta is easier to digest and more suitable for the elderly and children.
Use the Midea steamer to steam the buns, two large plates at a time, you can eat them for a week, enjoyable! This steamer has been used for a while, I like it more and more, and I highly recommend it.
1. Clean the sauerkraut to make fillings, the sourness is just right.
2. For pork, choose the front leg part, with a little bit of fat, so pickled cabbage is greasy, even if you don't like fat, you can accept it.