Sauerkraut buns stuffed with delicious practice

Ingredients: sauerkraut, lard, lard residue, minced green onion and ginger, bun skins, ginger foam

Assistants: soy sauce, salt, oyster sauce, old soy sauce, peanut oil

1, to prepare a complete sauerkraut, cleaned twice, from the center of the two petals, and then rinsed again separately, rinsed off the outside impurities, and then shake off the water.

2, the control of dry water sauerkraut, put on the board, chopped into stuffing, small particles of the way on the preparation of a clean filter cloth, wrapped around the sauerkraut, clutching out excess water.

3, clenched dry water sauerkraut, placed in a large pot, first scooped into a spoon lard, lard know, is boiled out of lard, snow-white grease, with the existence of it, the dumpling filling is certainly fragrant, the lard melted open, stirred evenly.

4, and then into the appropriate amount of lard residue, lard residue is the residue of fried lard, hard, crunchy, burnt delicious, it can absorb excess water, become full, so that the whole bun filling delicious, delicious, lard residue can be eaten directly, you can also fry vegetables, the flavor of the old fragrant.

5, prepare half a large onion, a piece of ginger, chopped into minced onion and ginger, together with the filling, mix well.

6, according to personal taste, began to season, put the right amount of salt, oyster sauce, soy sauce, soy sauce, ginger, stir vigorously, so that the stuffing to absorb the stuffing, moisten the color, and then put 2 tablespoons of peanut oil, increase the aroma, and continue to stir evenly.

7, the last end of the time, prepare a small amount of water, a small number of times, while pouring the side of the stir, so that the meat mixture absorbed clean, so that it looks moist some, will not be dry, pure water on the line, the next into the refrigerator in the cold, marinated for half an hour.

8, take advantage of this time, you can and flour, prepare the bun skin, and so on the preparatory work is done, and then the end of the bun filling, according to their own techniques, pinch tightly closed, wrapped into the shape of a bun.

9, wrapped buns, do not rush on the pot to steam, covered with a layer of plastic wrap, the second wake up 15 minutes, let the buns rest for a while, and so the time is up, the boiling water on the pot, steam over high heat for 15 minutes, turn off the fire and simmer for 3 minutes.

10, in accordance with this way of steaming buns, soft and multi-layered, thin skin stuffing, fresh and tasty, not greasy oil, very tasty, even small children can eat, and gluttony and health, time to remember to do to the family to eat, the method is really simple.

Tips:

Sauerkraut has a very strong sour flavor, the preliminary must be washed, clenched out excess water. Adding lard residue and lard is a very grounding way to eat it, so if you don't like it, you can leave it out and replace it with fritters or deep-fried noodles instead.