Found a particularly funny question. I often worry about what to eat for my next meal at home!
Ask her husband, and he always says very casually: "Whatever!" Or it's:"Anything will do..." I'm dizzy...
One day he finally told me: "Eat cabbage buns!"
It's so rare that I finally clearly pointed out a bright path for me. What are we waiting for? Let's act quickly!
Sauerkraut is the kind of sauerkraut you buy in the supermarket and is specially used for pickled fish!
Due to my habit, the skin of steamed buns or dumplings is ultra-thin, but the filling is very full, making this steamed bun very, very enjoyable to eat!
Seeing me taking pictures, my little girl insisted on putting her small hand up and forcibly stealing the camera. Helpless…
Spicy cabbage buns
By WhitneyMorar
Recipe Recommendations
- flour 200 grams
- sauerkraut 400 grams
- chili 100 grams
- shallot 1 piece
- pepper capsule counting
- warm water appropriate amount
- dry yeast 4 grams
- shisanxiang 1 scoop
- chicken essence half a spoonful
- edible oil appropriate amount
- hot and sour
- steamed
- an hour
- simple
Steps for Spicy cabbage buns
1
Pour the dried yeast into warm water and stir with chopsticks until completely dissolved.
2
Slowly pour the dissolved yeast water into the flour and knead it into a smooth dough. Fermentation to double size.
3
Wash and chop the peppers.
4
Chop the pickled cabbage.
5
Put appropriate amount of oil in a wok, heat it slightly, add pepper and fry until fragrant.
6
Minced green onions, place them on top of pickled cabbage and chili peppers, and pour in the fried pepper oil while hot.
7
Add a spoonful of thirteen incense.
8
Add half a teaspoon of chicken essence and stir well.
9
Divide the fermented dough into portions and cut into the right size dough.
10
Squeeze the dough and roll it into thin dough sheets.
11
Add appropriate amount of pickled cabbage filling.
12
Wrap them into steamed buns and raw embryos. Wrap all the buns in this way. Secondary fermentation for half an hour.
13
Add appropriate amount of water to the steamer, bring to a boil, place the steamed buns on the pan, cover, and steam for 20 minutes over high heat.Spicy cabbage buns Make Tips
1. Because the cabbage itself is salty enough, you must not put salt in it when mixing the stuffing! 2. Friends who are afraid of spicy food can put a little less pepper to adjust the taste. Of course, you can not put it, but then the taste will be too monotonous!