How to make bitter melon and pickled cabbage meat buns

Now that people’s lives are better, they have become more careful about what they eat. In the past, people ate to fill their stomachs. Nowadays people eat it to prolong their life. So, how can we use "eating" to prolong our life? You still have to achieve it by yourself. Now, I will introduce the method of making bitter gourd and sauerkraut meat buns.

1. Add yeast to flour, add white sugar and appropriate amount of water to make it into flocs, knead it into a smooth dough and cover it.

2. Place in a warm place and let ferment until it is 1.5 to twice as large. It took me two hours.

3. While the dough is rising, prepare the filling. Clean and slice the bitter gourd, and cut it twice in the middle with a knife. Put it in a bowl and season it with a little salt.

4. Add soaked sauerkraut, soy sauce, a little salt and chicken essence to the minced meat and mix well.

5. Squeeze out the water from the pickled bitter gourd, pour it into a wok and fry until the remaining water is dry, then add some light soy sauce.

6.Mix the fried bitter gourd with minced meat and sauerkraut, and the filling is ready.

7. De-air the risen dough, make it soft, and cut it into pieces of uniform size. (My inconsistency, please bear with me)

8. Roll the small dough into a sheet slightly thicker than dumplings, wrap the fillings, put into a steamer lightly brushed with oil, let it rest for 20 minutes, and steam over high heat for 20 minutes. (I won’t show the ugly picture of making dumplings, I’ll just show the dumplings directly)

9. For the steamed buns, I made sure to steam them for 3 minutes before opening the pot.

This is the end of the introduction to the recipe of bitter gourd and sauerkraut meat buns. It’s up to you from now on. So, start cooking in the kitchen from now on. Believe that you can defeat yourself and it can also defeat it.