Pork bun stuffed with celery(xiang qin xian zhu rou da bao zi )

Pork bun stuffed with celery

Introduction:

"Celery is planted by ourselves. It can be sown year after year, and it's the first time to harvest since the beginning of spring this year. Carefully cut off the strong branches and leaves around the whole celery, keep the tender vegetable heart, and then slowly grow up. This kind of celery is very strong, squatting in the celery field can smell the strong fragrance, very comfortable. Take advantage of today's rest to cut off more than 3 jin of celery and make steamed buns. The purpose is to learn how to make steamed buns. It's not good just to watch videos, but to improve it through practice. "

Production steps:

Step 1: cut the pork into small cubes, first cut into slices, then cut into strips, and then cut into granules, put seasoning, soy sauce, thirteen spices, stir well, put aside and marinate for 2 hours.

Step 2: celery leaves not picked, wash, scald, cool water control dry water, chopped, control dry water, chopped and clenched to remove part of the water, in order not to drip.

Step 3: cut agaric

Step 4: chopped ginger

Step 5: put all processed and processed ingredients in one container

Step 6: put peanut oil in the pot, heat it up, add pepper and saute until fragrant. Leave the fire

Step 7: pour in 7 li of oil, add appropriate amount of salt and monosodium glutamate, mix well, and the filling is finished.

Step 8: dissolve yeast in water, add flour and smooth dough, cover and ferment in warm place.

Step 9: exhaust and knead well

Step 10: the fermentation is completed when the fermentation is twice as large

Step 11: divide the loose dough into 2 pieces, take one piece and rub it into long strips, then cut it into dough with the same size.

Step 12: roll out the skin with thin edge and a little thick in the middle, wrap it with stuffing and press it firmly.

Step 13: put the stuffing

Step 14: put the stuffing

Step 15: turn to make a bun

Step 16: put the wrapped bun on the curtain, cover it with semi dry wet cloth and let it grow for about 25 minutes

Step 17: put cold water into the pot and put the steamed buns in. Pay attention to the gap. Turn the pan to low heat for 15 minutes, turn off the heat, and then close it for 3 minutes. Open the lid and take it out.

Materials required:

Celery: 1500g

Common flour: 1100g

Pork: 600g

Auricularia auricula: 200g

Yeast: 8g

Water: 520g

Delicious soy sauce: right amount

Old style: moderate

Peanut oil: right amount

Thirteen spices: appropriate amount

Ginger: right amount

Salt: right amount

Note: celery leaves are very nutritious, do not throw away, steaming time according to the size of the bun appropriate adjustment, steamed bun surface and a little hard, conducive to modeling. The final hair should be controlled flexibly according to the weather. In a word, if you pick up the bun and feel light, it means it's good.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xiang Qin Xian Zhu Rou Da Bao Zi