Health benefits
Celery: clear away heat
Green onions: detoxify
Ingredients
Four ( two kilograms ) | Pork stuffing ( One pound ) |
celery ( half a pound ) | Green onion ( One ) |
Yeast powder ( one scoop ) | Vegetable oil ( One or two ) |
Egg ( One ) | Pepper powder ( 1 spoon ) |
Grass fruit powder ( 2 spoons ) | White pepper ( half spoon ) |
Cooking wine ( 1 spoon ) | Fuel consumption ( 2 scoops ) |
Salt ( half a spoon ) | Very fresh taste ( 1 spoon ) |
Ginger ( appropriate amount ) | Chicken essence ( half spoon ) |
How to make celery and pork stuffed buns
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1. First, the flour is fermented (put Angel yeast powder in a small bowl and a spoonful of warm water and start to ferment the dough.After kneading the dough, place it in a high-temperature place to rise for an hour.Take a look.If the bottom of the dough is honeycomb-shaped, it means that the flour has been fermented.Knead it and set aside.) Start preparing the bun filling: wash the celery, boil it in water, cut it into cubes, and squeeze out the water for later use! Mince the ginger and chop the green onions and set aside! Put the meat stuffing into a basin and break in an egg, add oil, very fresh flavor, Sichuan pepper powder, pepper, minced ginger, vegetable oil, salt, chicken essence, cooking wine (all the seasonings added are put in according to the proportions written above Oh)
2. The seasonings are all prepared, now is the most critical procedure (mixing There are skills to the filling.) Stir the meat filling clockwise and mix all the seasonings put into the meat filling evenly! At this time, add two small spoons of cold water and continue to stir clockwise.When the meat filling is thickened, add two spoons of cold water and stir.After the meat filling is beaten again, add minced ginger and green onion and continue to stir evenly.At this time, you can add a pinch of dry water.of celery cubes, continue to stir clockwise and set aside
3. Knead the dough, knead it Knead it into a dough as thick as a rolling pin, and cut it into small dough pieces with a knife!
4. Roll out the bun skin.Roll it out slowly.The skin must be thick in the middle.The surroundings are thin (the buns with too thin skin will easily stick out when steamed)
5.Leather middle Put in the stuffing and start making the buns (you can make beautiful buns if you don’t rush and take your time)
6.Slowly knead one small pleat after another
7.Pinch the pleats of the bun again Slowly turn the bottom of the bun during the process
8. Just one bun, isn’t it? Beautiful, haha~
9. The buns are all wrapped, and the little buns are sitting in rows!
10. Use a brush to brush vegetable oil on the cage, and place the buns one by one, each Space the buns half a fist apart to prevent them from sticking together! Steam the steamed buns for 20 minutes and they are ready! Be careful about the time
11.The buns are out of the pot and the meal is ready
Tips
Remember after steaming a basket* Check to see if you need to add water to the pot.Don’t let the pot dry out and cause smoke! Adding water to the bun filling makes the meat taste more tender! Be sure to stir clockwise.Do not add any seasoning when adding the vegetables! ! ! Put all the seasonings in the meat filling (this is very important)
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