Two and a half cups of flour and a small bag of angel yeast.

Sauerkraut, two small eggs, six, six.

Onion, ginger, salt, soy sauce, sesame oil, pepper oil.

Steps of making steamed stuffed bun with pickled cabbage and egg stuffing

1. Put Angel Yeast into a bowl, pour warm water and mix well, and let it stand for 5 minutes;

Pour the melted yeast water into the basin, and then pour the water into the dough to form a dough with moderate hardness.

Ferment the mixed flour in a warm place until the flour becomes twice as big.

2. Pickled sauerkraut is soaked in water in advance, washed and dried. Cut sauerkraut into sections, put it in a cooking machine, break it, and take it out to dry for later use.

3. Beat the eggs into a bowl and mix well. Heat the oil in the pan, add the eggs and fry until cooked. Turn off the heating. Cool and chop.

4. Heat hot oil in another pot, add sauerkraut and stir fry, add salt and soy sauce, and turn off the heat when it is cooked to 9 minutes. Add chopped eggs, onion, ginger, sesame oil and pepper oil and stir well.

5. Take out the fermented dough and knead it into a smooth dough.

Knead the dough into long strips and cut it into batter of appropriate size. Rolled skin, thick in the middle and thin at the edge.

Take a steamed bun skin, wrap it with stuffing, knead it one by one according to the direction of homeopathic needle and close it.

6. Drain the water in the steamer, evenly grease the bottom of the steamed bread and put it in the pot.

Steam in cold water for 20 minutes, simmer for 3 minutes after turning off the fire, and take out.

7. Last course

8. Vegetarian food is delicious

9. Chinese sauerkraut and egg steamed stuffed bun

10. Chinese sauerkraut and egg steamed stuffed bun

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12. You can adjust some juice according to your taste.

13. Chili oil is essential.