Steamed fennel meat rolls(zheng hui xiang rou cai juan )

Steamed fennel meat rolls

Introduction:

"I've long wanted to make this kind of steamed bun. It's easy and delicious. I just don't know if it's the same as other people's steamed bun. Anyway, I'll try it. After that, ha ha, it's quite successful. Soften the dough, roll it thinly, lay a layer of fennel meat stuffing, and steam it for 20 minutes. Lift the lid of the pot and see that the soft dough is wrapped with incense It's really fragrant. A simple and delicious steamed vegetable roll with fennel is ready. "

Production steps:

Step 1: mix medium flour with cold water and soften dough for 30 minutes.

Step 2: add salt, sugar, soy sauce, white pepper, rice wine, fresh ginger, monosodium glutamate, chicken essence and sesame oil into the pork stuffing, stir well and simmer for a while.

Step 3: cut the root of fennel, remove the yellow leaves, clean, control the dry water, cut into small pieces, sprinkle some salt, stand for a while, squeeze the water for standby.

Step 4: add onion powder and fennel powder to the stewed pork stuffing, then add some sesame oil and stir well.

Step 5: knead the dough and divide it into 4 equal parts.

Step 6: take one of the small dough and roll it into a thin and round piece. Spread the stuffing evenly on it and leave a gap on the edge.

Step 7: roll up along the long side.

Step 8: roll it into a cylinder, pinch both sides tightly, and buckle down.

Step 9: add cold water to the pan, steam for 20 minutes, remove the pan after 3 minutes.

Step 10: the simple and delicious fennel meat steamed bun is ready. Cut it into sections and dip it with your favorite dip.

Materials required:

Fennel: 500g

Pork stuffing: 250g

Medium flour: 400g

Onion powder: appropriate amount

Ginger powder: appropriate amount

Yellow rice wine: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Salt: right amount

White pepper: right amount

Chicken essence: appropriate amount

MSG: right amount

Sesame oil: appropriate amount

Precautions: 1. Sprinkle some salt after fennel cutting, which is conducive to the precipitation of water, so as to avoid soup in the process of package. 2. The noodles should be soft, because they are dead noodles. If they are hard and steamed, the skin of steamed bun will be hard and not delicious. 3. When mixing with stuffing, the onion powder should be put in the last bag to avoid bad taste after a long time.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zheng Hui Xiang Rou Cai Juan