Steamed bun with celery and pork(qin cai zhu rou bao zi )

Steamed bun with celery and pork

Introduction:

"My mother is from Shandong. She likes to make pasta best. When I was a child, my mother would make steamed buns and dumplings once a week. Big steamed bread, that is dundundun Bula! My mother's bun is the most delicious I have ever eaten. It's full of love. "

Production steps:

Step 1: flour with yeast and water.

Step 2: mix the dough.

Step 3: soup.

Step 4: Boil the oil in the pot, add pepper, and make pepper oil.

Step 5: wash celery and blanch.

Step 6: cool water.

Step 7: add minced green onion to pork.

Step 8: add the celery.

Step 9: add appropriate amount of salt.

Step 10: add ginger powder.

Step 11: add the right amount of oil and broth, stir well.

Step 12: add proper amount of sesame oil to taste.

Step 13: prepare the filling.

Step 14: knead the fermented dough repeatedly.

Step 15: rub into long strips.

Step 16: cut the section with a knife.

Step 17: press the mask.

Step 18: roll thin dough with a rolling pin.

Step 19: the skin is thick in the middle and thin around.

Step 20: add the right amount of filling.

Step 21: pinch.

Step 22: push forward from one side.

Step 23: push forward with the other hand.

Step 24: rotate.

Step 25: wrapped bun.

Step 26: wrap a curtain and wait for fermentation.

Step 27: put the steamer into the drawer cloth and ferment for about 40 minutes. Put cold water in the pan, bring to a boil and steam for about 15 minutes.

Step 28: after turning off the fire, don't open the lid immediately. Wait for a while.

Step 29: finished product drawing.

Materials required:

Celery: 1000g

Pork: 1000g

Dough: moderate

Oil: right amount

Salt: right amount

Zanthoxylum oil: right amount

Soup: right amount

Sesame oil: appropriate amount

Scallion: right amount

Ginger: right amount

Note: turn off the fire, wait about three minutes, open a small seam, and take it out after 2-3 minutes.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: onion

Chinese PinYin : Qin Cai Zhu Rou Bao Zi