Health benefits:

Soy sauce: boost blood pressure, nourish blood, protect teeth

Ingredients:

250 ??grams of flour

250 ??grams of cornmeal (you can also use flour and cornmeal 2:1 or 3:1)

5 grams of yeast powder

3 grams of edible alkali (this can be omitted)< /p>

200g warm water

300g sauerkraut

1 small handful of vermicelli

50g minced meat

30 chopped green onions grams

10 grams of soy sauce

An appropriate amount of pepper powder

An appropriate amount of salt

An appropriate amount of edible oil

Recipe:

1. Mix cornmeal and flour in a basin

2. Add yeast powder and edible alkali (can be omitted), pour warm water and use chopsticks to stir into small dough. Just pour 2/3 of the water, because different brands of flour have different water absorption, and the remaining water can be added according to the actual situation

3. Knead the small lumps together into a smooth dough , the dough should be slightly harder, not too soft, because corn flour is rough and does not like to be shaped, and will become softer after fermentation. If it is too soft, the finished product will not be full and will be flat

4. Make the dough Let the dough rise in a warm place until it doubles in size. I forgot about the dough in the picture because I was busy with other things. It has risen a bit, and the dough is a little soft, so I would like to remind you here

< p>5. Break off the leaves of the sauerkraut one by one and wash them with water

6. Cut into shreds and then into cubes, hide them for a while, and then squeeze out the water from the sauerkraut powder with your hands. Put it in a basin

7. Put the vermicelli into hot water and cook over low heat until there is no white hard core inside, then take it out and put it in cold water

8. Chop the vermicelli and put it in In the sauerkraut basin

9. Heat the wok and add vegetable oil (usually the amount of oil for cooking is a little more, because there is no need to add oil when mixing the stuffing), heat it and add the minced meat and stir-fry If it changes color, add soy sauce and stir-fry evenly, turn off the heat and let it dry until it is no longer hot

10. Put the dried minced meat into the pickled cabbage vermicelli basin, and add the chopped green onion

11. Put it in again Add pepper powder and salt, mix well, and taste it. It’s basically cooked and there’s nothing wrong with it.

12. Knead the risen dough and divide it into small doughs of even size

13 .Take a small portion of dough, flatten it and roll it into a round crust that is thick in the middle and thin around the edges (don’t roll it too thin, as the filling will be exposed easily), and add the mixed filling

14. Close the edges of the crust. You don’t need to make beautiful folds, just pinch them tightly without leakage.

15. Then arrange it into a steamed bun shape

16. Put it in a steamer, and apply cooking oil on the steaming curtain. Cold water, medium or medium-low heat, boil the pot and steam for 20 minutes. If the bag is larger, extend it for another 5 to 10 minutes