Steamed stuffed bun with celery and meat(qin cai rou xian bao zi )

Steamed stuffed bun with celery and meat

Introduction:

"I was going to make mushroom meat stuffing, but when I saw that celery was very tender, I changed it to celery meat stuffing! Today's steamed buns still feel more successful! Mom took the steamed stuffed bun and didn't raise any objection for the first time. She had done it before, but she never did it seriously, so there are always many defects! To sum up, today's steamed buns 1. There is not a broken bottom of the steamed buns. It's better to close the mouth, and there is no soup coming out. 2. All the steamed buns are fermented successfully. 3. The hardness of the steamed buns is better. 4. The only thing I feel inadequate is that the second fermentation time is a little long, which causes some folds of the steamed buns are not very clear, so I will correct them next time. "

Production steps:

Materials required:

Flour: 1000g

Fresh yeast: 1 piece

Celery: moderate

Pork: moderate

Ginger: right amount

Starch: right amount

Sugar: 30g

Fuel consumption: moderate

Soy sauce: moderate

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Five spice powder: appropriate amount

Refined salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qin Cai Rou Xian Bao Zi