Scallop buns with celery(qin xiang shan bei xiao long bao )

Scallop buns with celery

Introduction:

"This year's scallops have a good harvest. Five yuan a kilo is very cheap. The fat man bought a lot of scallops at a time, picked them off, put them in the refrigerator and ate them slowly. Scallop meat is white, tender, delicious and nutritious. It tastes great when eaten directly. Fat man will combine it with celery and pork to make a small cage bag. As his wife's nutritional lunch, it's really delicious. "

Production steps:

Step 1: chop the pork into mince.

Step 2: wash the scallion and ginger and cut them.

Step 3: put onion, ginger and pork into the pot, add all seasonings and mix well.

Step 4: mince scallop meat.

Step 5: mix well in the meat.

Step 6: wash and chop celery.

Step 7: squeeze the water into the meat and mix well.

Step 8: add yeast powder and appropriate amount of water into flour and knead into dough.

Step 9: put the cloth cover on the wet cage in a warm place to wake up.

Step 10: wake up and knead the dough.

Step 11: put down the preparation and roll it into the foreskin.

Step 12: make a green bun.

Step 13: cover the towel and wake up for 15 minutes.

Step 14: put the steamed buns into the steamer, steam them in cold water for 15 minutes, then turn off the steam for 5 minutes.

Materials required:

Pork: 350g

Scallop meat: 100g

Celery: 600g

Flour: 600g

Yeast powder: 6g

Water: moderate

Scallion: 20g

Ginger: 5g

Soy sauce: 10ml

Meijixian: 15ml

Wuxiangfen: 3G

Salt: 5g

Peanut oil: 35ml

Note: scallop meat is very fresh, so do not add MSG when mixing stuffing. Don't open the steamed bun immediately. Steam for 5 minutes after turning off the heat.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Qin Xiang Shan Bei Xiao Long Bao