How to make steamed buns (sauerkraut, meat, spinach and juice steamed buns)

Take time to make a delicious and nutritious home-cooked meal for your family. It is a happy thing to watch your family happily eating what you cooked. The dishes do not need to be too complicated. The method of making steamed buns (sauerkraut, meat and spinach juice steamed buns) is not complicated, which can bring convenience to those female friends who are busy with work and take care of their families.

1. Wash the cabbage and blend it into juice

2. Add eggs and yeast powder and knead the dough together

3. Knead the dough until it is smooth. A colleague from Henan Province once said that the highest state of kneading dough is to have smooth surface, smooth basin and smooth hands, as shown in the picture.

4. Then change something to ferment. My basin is too big to fit the pot. I need to apply oil to the basin I change to so that it won't stick.

5. Put 60-degree hot water in the pot, put the flour in, cover the pot, and wait for fermentation. Because the dough ferments fastest at a temperature of about 60 degrees, I use the method of heat transfer, which can make the dough ferment faster.

6. After about 15 minutes, the dough will be ready.

7. I chopped the sauerkraut and meat before kneading the dough.

8. Make buns

9. Steam it for 20 minutes over high heat after it is done. Because it is meat filling, if it is not meat buns, 15 minutes is enough.

10. Remove from heat and start eating

A healthy life is inseparable from a reasonable diet. The preparation of steamed buns (sauerkraut, meat and spinach juice buns) is actually very simple and nutritious.