Hu' nan Loudi Tuanzi Practice Daquan

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 (this 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 sauce 10g

Proper amount

Proper amount of salt

Proper amount of edible oil

Practice of

Mix corn flour and flour in a bowl.

Add yeast powder and edible alkali (can be omitted), pour warm water at the same time, and stir with chopsticks into small bumps. 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 particles into a smooth dough. The dough should be hard, not too soft, because corn flour is rough and doesn't like molding, and it will be soft after fermentation. It is too soft, and the finished product is not full and uneven.

Put the mixed dough in a warm place and ferment it to twice its size. I forgot because I was busy with other things, and it was a little big and the dough was a little soft. Let me remind you here.

Break off the pickled cabbage leaves one by one and wash them with clear water.

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

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

Chop the vermicelli and put it in a sauerkraut pot.

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

Put the dried minced meat in it.

In the basin, add chopped green onion.

Put it in again

Mix well with salt and have a taste. It's almost done. There is nothing to taste.

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 cake crust with a thick middle and thin sides (don't roll it too thin, which will easily expose the filling), and add the mixed filling.

Fold the edges of the 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 or small fire on the steaming curtain, boil and steam for 20 minutes, and extend it by 5~ 10 minute if the package is large.