250g flour

250g of corn flour (2: 1 or 3: 1 of flour and corn flour can also be used).

5 grams of yeast powder

3 grams of edible alkali (can be omitted)

200g warm water

Material 2 (filler)

300 grams of Chinese sauerkraut

Vermicelli 1 snack bar

50 grams of minced meat

30 grams of chopped green onion

Soy sauce10g

Proper amount

Proper amount of salt

Proper edible oil

Practice of

Mix corn flour and flour in a basin.

Add yeast powder and edible alkali (can be omitted), pour warm water at the same time, and stir it into small bumps with chopsticks. Just pour in 2/3 of the water, because different brands of flour have different water absorption rates, and the remaining water can be added according to the actual situation.

Knead all the small dough together to form a smooth dough. The dough should be a little harder, not too soft, because corn flour is rough and doesn't like molding, and it will be softer after fermentation. It's too soft, and the finished product is not full and flat enough.

Ferment the mixed dough in a warm place to double its size. I forgot, because I was busy with other things, it was a little big and the dough was a little soft, so I wanted to remind you here.

Break off the leaves of sauerkraut one by one and rinse them with water.

Cut it into shreds, then dice it, hide it a little, and then squeeze out the water from the sauerkraut by hand and put it in a basin.

Cook the vermicelli in hot water with low fire until there is no white hard core inside, and then remove the cold water.

Chop the vermicelli and put it in a sauerkraut pot.

Heat the wok and add vegetable oil (usually there is a little more oil in cooking, because no oil is put in the stuffing), add minced meat and stir-fry until it changes color, add soy sauce and stir well, turn off the fire and let it dry until it is not hot.

Put the dried minced meat in it.

Put it in a pot and add chopped green onion.

Put it in again

Add salt and mix well. Have a taste. It's almost done. It's tasteless.

Knead the dough evenly and divide it into small dough of uniform size.

Take a small part of the dough, flatten it, roll it into a round dough with a thick middle and thin sides (don't roll it too thin, which will easily expose the filling), and add the prepared filling.

Fold the edge of leather, you don't have to pinch the beautiful folds, just pinch them tightly.

Then arrange them into steamed buns.

Put it in a steamer, put cooking oil, cold water, medium fire or small and medium fire on the steaming curtain, boil and steam for 20 minutes, and extend it for 5~ 10 minutes if the package is large.