Edit

Flour, yeast, sauerkraut, 6 eggs, green onion, ginger, salt, soy sauce, sesame oil, pepper oil

Practice

Edit

1. Put the yeast in a bowl, pour in the warm water and mix it well, and leave it to stand for 5 minutes. Pour the melted yeast water into the basin, and then pour in the water to make the dough, and then make it into a soft dough. Put the dough in a warm place for fermentation, and let it rise until it doubles in size

2. Soak the sauerkraut in water in advance, and then rinse it well and dry it out. Cut the sauerkraut into sections and put them into the cooker to break them up, then remove them and set them aside in a dry place

3. Beat the eggs in a bowl and mix them well, heat the oil in a wok and add the eggs to scramble them, then turn off the heat. Cool and chop

4. Heat oil in a separate pan and stir-fry the sauerkraut, add salt and soy sauce, and stir-fry until 9 minutes cooked. Add chopped egg, green onion, ginger, sesame oil, pepper oil and mix well

5. Take out the fermented dough, knead it into a smooth dough, roll the dough into long strips and cut it into suitable sizes. Roll out the dough, thick in the middle and thin at the edges shape take a bun skin, wrap it into the filling, according to the clockwise direction, pinch it one fold by one fold, close the mouth.

6. Put water in a steamer, grease the bottom of the bun evenly and put it in the pot. Steam the buns in cool water for 20 minutes, close the heat and simmer for 3 minutes.

7. On a plate

8. Vegetarian delicacies

9. Sauerkraut and egg stuffed buns with vegetarian filling

10.