Preparation materials: 500g sauerkraut, 3 eggs? Appropriate amount of vermicelli, appropriate amount of shrimp skin, a little Jiang Mo, and appropriate amount of oil? A little cooking wine, a little soy sauce, a little oyster sauce, a little salt, a little chicken essence, a little sugar, a little spiced powder, a little white pepper, 400g medium gluten flour (dough), 5g baking powder (dough), 5g yeast powder (dough), 5g sugar (dough), a little salt (dough) and refined oil (dough).

Production steps:

1. Wash pickles, chop them up, and drain them for later use.

2, hot pot hot oil, medium fire. Relax the oil, beat the eggs directly into the pot and stir them with chopsticks.

3. Soak the vermicelli in warm water for about 30 minutes. Dry in water and chop for later use.

4. Pour sauerkraut, vermicelli, eggs and oil, Jiang Mo, salt, sugar, chicken essence, cooking wine, oyster sauce, soy sauce, five-spice powder and white pepper into a bowl and stir evenly clockwise.

5. Put flour, baking powder and a little salt into a basin, pour yeast water and sugar water, stir with chopsticks into a flocculent shape, and add refined oil to synthesize dough.

6. Let the dough relax fully. The weather is about 10 degrees, and it takes 10 minutes to wake up. It takes five to six minutes to wake up in summer.

7. Sprinkle a little dry powder on the panel and divide the dough into equal parts. Cover the separated medicine with plastic wrap to prevent the medicine from losing water and drying.

8. Roll it into skin, add the mixed stuffing, crumple it, and wrap the steamed stuffed bun.

9, wrapped buns, put in a steamer, wake up for 40 minutes.

10, put cold water into the pot, steam after boiling 13 minutes.

1 1, steamed buns.