• Ingredients: Chinese Sauerkraut Stuffed Corn Buns(15)
Pork belly that contains 50% fat(cut into fillings and then stir-fry it to be a bit hard), 0:26,
Sweet potato vermicelli 100 grams(boil with hot water for 5 mins,let cool and cut into pieces) 1:03,
Deep-fry a small spoon of Sichuan peppercors with 30 grams of oil till we can smell it, then sieve them out, and stir-fry the meat with the oil. 1:31,
Chinese sauerkraut 1000 grams(wash it once, then cut it into pieces and squeeze it hard to get rid of the water) 2:17,
Corn flour(the finer the better), 3:46, prepare 750 grams if you want the buns to have thin crust, and prepare 1000 grams if you want it to be thick. The proportion of water and corn flour is 1:1, but half amount the water needs to be hot and the other half needs to be cold, and we need to add them separately. For example, if you use 1000 grams of corn flour, please add 500 grams of hot water first, then add 500 grams of cold water.
Thirteen-spices, half a spoon, 5:08,
Salt half a spoon (add proper amount as we like) 5:11,
Oyster oil half a spoon, 5:14,
Green onion pieces 60 grams, 5:17.
Ginger pieces 20 grams, 5:20,
Light soy sauce 4 to 5 spoons, 5:32,
Sesame oil a little bit, 5:38,
• After finish wrapping the buns, heat the water to be boiling, then start steaming the buns. Just steam them for about 15 mins with medium heat.
• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.
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