[healthy pasta series] fennel Pork Bun(jian kang mian shi xi lie hui xiang zhu rou bao zi )

[healthy pasta series] fennel Pork Bun

Introduction:

"All of a sudden, I really want to eat the steamed buns of fennel seedlings. The fragrance of fennel seems to be in the air. The temptation of delicious food turns into the driving force of action. The next step is to start. Fennel is rich in vitamin A and C. besides, the content of carotene and calcium is also high. The seeds can be used as medicine or spice, with the effect of dispelling wind and phlegm, dispersing cold, strengthening stomach and relieving pain. Its specific uses are as follows: Fennel 1. Promote digestion and absorption 2. Anti cold: a little fennel juice can be added to Congmo soup to drink and sweat. 3. Treatment of tonsillitis: make a water decoction containing juice and gargle it after cooling. 4. Suction: smash the leaves, stick them on the affected part, change them three times a day, and then they will disappear naturally. 5. Treat frostbite: apply the raw juice on the affected part and massage it

Production steps:

Step 1: turn the yeast powder into water, add flour and flour. (add some roughage nutrition, add some sorghum flour and corn flour.) And to hand light, face light, basin light, dough soft and hard moderate, and then put in a warm place to wake up.

Step 2: now you can prepare the stuffing, wash fennel and control water.

Step 3: pork, diced this time, add salt, soy sauce, thirteen spices, mix well with oyster sauce, marinate for a while, taste.

Step 4: after fennel is cut, add minced meat, 13 spices, salt, oyster sauce and scallion, mix well, then add sesame oil and set aside.

Step 5: when the dough is 2-3 times bigger, you can make a bun. Knead the dough evenly, pinch it into uniform size, and press it into thick skin in the middle and thin skin on both sides with the dough stick.

Step 6: filling.

Step 7: 18 folds of thin skin and big stuffing.

Step 8: come on, come on, let's have a look together. Wake up twice in a warm environment, about half an hour. It's very light to pick up the bun with your hand, even if you wake up.

Step 9: add enough water to the pot, bring to a boil, put the bun on the pot, cover it, let the fire go for a while, about 5-10 minutes, then let the fire go for 20 minutes.

Step 10: don't take off the lid immediately after steaming, wait for a minute, or the steamed buns will shrink when they are cold.

Step 11: because of adding corn flour and sorghum flour, the skin is not white, it's yellow and fat, so you can eat it.

Materials required:

Pork: about 7 Liang

Fennel: about 2 jin

Flour: 3 jin

Sorghum flour: right amount

Corn flour: right amount

Salt: 10g

Soy sauce: right amount

Thirteen spices: appropriate amount

Onion: half a tree

Sesame oil: appropriate amount

Oyster sauce: right amount

Yeast powder: right amount

Note: 1, fennel stuffing with some alkali noodles, can keep after steaming fennel is still very green, I do not like to eat alkali noodles, so did not add. 2. Steaming in hot water is better than steaming in cold water, but it takes a little longer. 3. Don't remove the lid immediately after steaming. 4. Add sesame oil at the end of filling, because sesame oil is used to test the saltiness of filling. If the stuffing is not fragrant, it means that there is not enough salt. If it is too fragrant, it means that there is too much salt. After a long time, I have my own experience.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Jian Kang Mian Shi Xi Lie Hui Xiang Zhu Rou Bao Zi