Sauerkraut Multigrain Buns
1.
First wash the sauerkraut several times, then cut into strips and dry the water for later use.
2.
Cut the green onion into sections and slice the ginger.
3.
Put the sauerkraut, green onion and ginger together in a meat grinder and mince.
4.
Use a meat grinder to break it up to make the taste fuller and better.
5.
It depends on the sauerkraut filling.
6.
After mixing the five types of flour, add an appropriate amount of water to knead the dough. Because there are more grains of flour, the dough is not very gluten, it will be softer, but the taste is very fragrant.
7.
The sea oysters are relatively large. Cut a few knives and add them to the sauerkraut. The sauerkraut is more oily, so the pork is slightly fatter, which is more fragrant. Add 1 spoon of pork and stir well.
8.
Finally, add edible oil and other seasonings and mix well, and the sauerkraut filling is adjusted.
9.
Divide the miscellaneous grains dough into dough of appropriate size, roll it into a disc shape, wrap an appropriate amount of sauerkraut stuffing, and wrap the buns.
10.
After the steamed buns are wrapped, they are placed in a basket and steamed in a pot under cold water. After SAIC, the time is started. The sauerkraut is not easy to cook, and it takes a little longer, about 20 minutes. Turn off the heat and simmer for 3 minutes.
Tips:
1. Sauerkraut likes oil, so add more oil to make stuffing, especially lard, which will enhance the flavor.
2. The gluten of multigrain flour is not large, and it is relatively soft.
3. Sauerkraut is not easy to cook, so you should steam it for a while.
