Northeast pickled cabbage basket
“Northeast pickled cabbage basket”
The practice of Northeast pickled cabbage basket
Flour and flour fertilizer are ready
Pour the flour into the flour.
Add some water
Knead into a dough softer than dumpling noodles.
12 hours fermentation at room temperature
Prepare two bags of sauerkraut, appropriate amount of oil (according to personal preference), and appropriate amount of green onion.
Wash sauerkraut three times with water. Squeeze out the water and chop.
Put the oil in a pot, let the heat go down, and let out the oil. If the oil is low, add more oil and turn off the heat.
Add pepper, green onion, soy sauce, salt, and mix thoroughly.
Pour the sauerkraut and mix well
Put the sauerkraut stuffing in the pot for use.
Take the cooked noodles, it is 2-2.5 times the original, without sourness. If there is a strong sourness, it means it has been made, so add more baking soda.
After sending out the noodles, pull off the slightly harder noodles
Put it in a bowl, add water, cover with plastic wrap, and keep it in the refrigerator to make noodle fertilizer for next time.
Put two pinches of baking soda on the surface, pour less water on the baking soda, and divide the baking soda.
Knead the baking soda evenly to form a dough.
Rub into a long strip.
Divide into ten doses
Round and flatten.
Pack an appropriate amount of sauerkraut filling.
Make a bun
Put it in a cage and steam for 15 minutes. Finally, you get home cooking northeast pickled cabbage basket.
Northeast Pickled Cabbage Basket
- 600 g flour
- 1 bowl leaven
- 2 bags Sauerkraut
- 2 g baking soda
- 3 g salt
- right amount soy sauce
- right amount shallot
- 80 g Blending oil
- right amount pepper