Celery and pork stuffed buns

2024-07-01 05:28:33  Views 2 Comments 0

Health benefits

Celery: Clear away heat
Onions: Detoxify
Pepper: Replenish blood, protect teeth, protect bones

Ingredients

Flour ( 500 grams )
Angel Yeast ( 5g )
Pork stuffing ( 400g )
Celery ( 500 grams )
onions ( 1/2 pieces )
Fresh ginger ( appropriate amount )
Vegetable oil ( appropriate amount )
Oyster sauce ( appropriate amount )
Pepper ( Adequate amount )
Baking powder ( 5g )

How to make celery and pork stuffed buns

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    1. Baking dough: 500 grams of flour and 5 grams of baking powder.Mix well, dissolve 5 grams of Angel yeast with 45 degree hot water and pour it into the dough, then add an appropriate amount of hot water to knead the dough into a dough (it is better not to stick to your hands).Cover the mixed dough and let it ferment (the fermentation time will vary depending on the temperature).You can make it after the dough has fermented for about 1.5 to 2 times.

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    2. Stuffing preparation: Chop pork, celery, onion, mince ginger and set aside.Add the minced pork to the seasonings and mix well, then add the celery and onions and mix well (it's best to mix it like noodles, don't stir in one direction, otherwise the stuffing will be very hard when mixed).

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    3. Take the dough out of the container directly after fermentation, place it on the chopping board, and cut it from the middle open.

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    4. Knead into strips and make a paste, (the size is up to you).Press down flat.

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    5. Roll out the dough into a slightly thicker middle.

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    6. Place the mixed filling in the center of the dough.

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    7. Start pinching and folding from one end until it comes together.

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    8. Place the buns evenly in the pot, leaving a gap between the buns.

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    9.Cold water is placed in a pot, cover the pot, bring the water to a boil, and steam over high heat for fifteen minutes It takes about minutes.

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    10.After steaming, take it out and put it on a plate.

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    11. can also be made into fried buns (the buns are made the same as before), Heat the pot and add an appropriate amount of vegetable oil.Place the wrapped buns evenly in the pan (the buns can be relatively small to facilitate maturation).Fry over medium heat.When the bottom of the buns is slightly brown, add cold water.The water will be about the same as the buns.Only one-half of the buns are ready, cover the pot with the lid until there is a sizzling sound in the pot, and then take it out and put it on a plate.

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    12.The fried buns look like this, they taste
    very fragrant.

Tips

1.Wash the celery and blanch it in hot water or cold water (be careful not to blanch it for too long, as the celery will turn yellow).
2.Use your hands to remove the excess water from the celery that has been soaked in cold water, then chop the celery directly and put it directly into the pork filling.This will make the bun filling more watery, and your mouth will be moist and not dry when you eat it.

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