I still want to eat fennel egg shrimp bun
Introduction:
"I gave my husband a delicious fennel pork bun. Unfortunately, I didn't like meat, so I packed some plain stuffing. It was delicious. Without the smell of meat, the fragrance of vegetables would be stronger."
Production steps:
Step 1: cut the fennel into 5mm pieces.
Step 2: prepare shrimps, five spice powder, dried ginger powder and salt.
Step 3: fry the eggs well and press them into small pieces with a small spoon. Put the fennel in, add appropriate amount of shrimp, five spice powder, dried ginger powder, salt, sesame oil, and stir well.
Step 4: dissolve yeast with proper amount of warm water, and then mix the dough with this water. Add proper amount of white water according to the condition of dough. Wake up, 30 minutes later, the dough is twice the size of the original, there are many pores on it. Dissolve proper amount of baking soda in cold water, pat to the surface of dough, and knead until smooth.
Step 5: cut the dough into small pieces.
Step 6: flatten the preparation, roll it into dough, and steam it out a little thicker.
Step 7: put the stuffing on the dough and try to put more. Like dumplings, knead the dough into crescent shape.
Step 8: steam the steamed buns for 20 minutes, turn off the heat and keep them stuffy for 5 minutes, then they can be served.
Materials required:
Eggs: 2
Fennel: 250g
Common flour: 500g
Dried shrimps: right amount
Five spice powder: appropriate amount
Dried ginger powder: appropriate amount
Sesame oil: appropriate amount
Salt: right amount
Yeast: right amount
Baking soda: moderate
Note: before processing the plain filling, mix the noodles well. When you are awake, you can get twice the result with half the effort.
Production difficulty: ordinary
Process: steaming
Production time: half an hour
Taste: Original
Chinese PinYin : Chi Le Hai Xiang Chi De Hui Xiang Ji Dan Xia Pi Da Bao Zi
I still want to eat fennel egg shrimp bun
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