Chinese Food
Fennel pork bun (detailed version)
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When I was at home in the rain, I thought of a pot of steamed buns. It was very warm. The autumn anethole is just tender and cheap. I always like the unique fragrance of anethole. Fennel is a kind of vegetable. It is often used to make dumpling stuffing. It has a special fragrance like its seeds (fennel). It is very popular in the north, but rare in the south. Anise is rich in vitamin B1, B2, C, PP, carotene and cellulose. Anise oil has a special pungent smell. It can stimulate the nerves and blood vessels of the stomach. It has the effect of strengthening the stomach and regulating qi. Therefore, it is the best vegetable with meat and oil. Fennel cooked food or pickled wine can be used for Qi, cold and pain relief. Fennel seedling leaves can be used for drinking or external application, which can cure malignant carbuncle. -
Cooking ingredients
Cooking Steps
Step1:1. Put sugar in warm water (the water temperature should not exceed 40 degrees, otherwise it will affect the fermentation). Then put yeast powder. Stir until it is dissolved. Pour in flour. Stir. And make a smooth dough. Some people can't control the proportion of flour and water well. Here we can refer to it. Usually the dough of baozi is harder than that of bread. It is softer than that of Jiaozi. Try the ratio of flour and water is 1.7-1. I use the plastic bowl brought by the pressure cooker. 4 bowls of flour. 200ml of water is almost the same. If you can't master it well, don't add all the water into the flour at one time. I use the live noodles in the inner tank of the pressure cooker. When the weather is cold, you can first power on the pressure cooker for a few seconds. Then put the live dough inner tank into the pressure cooker. Close the lid, close the air valve and ferment. Note: the temperature in the pot should not exceed 40 ℃. Otherwise, the yeast will be scalded and the fermentation will be affected. Fermentation depends on temperature. Usually 22.5 hours. It's about an hour in summer. Take a look in the middle.
Step2:2. You can prepare the stuffing while fermenting. First, choose the fennel. Wash and control the water.
Step3:3. Cut the scallion and ginger into small pieces and set aside.
Step4:4. Put the minced onion and ginger into the meat filling. Pour in the soy sauce, pepper and some cooking oil (the oil is best covered on the minced onion and ginger. This can lock the fragrance
Step5:5. Stir well until the meat is a little strong.
Step6:6. Chop the fennel and put it into the meat mixtur
Step7:7. Add the rest of the edible oil, sesame oil and salt. Mix well. You can smell the stuffing at this time. It's very attractive.
Step8:8. The dough is twice as big. Dip a small amount of dry flour with your fingers. Poke it from the middle. It will not shrink or stick to your hands. It proves that the dough is ready. Take out the dough. Exhaust. Knead smooth.
Step9:9. Take a piece of noodles, rub it into long strips, and then divide it into several noodles. This is the usual amount. I make 21 preparations.
Step10:10. Now it's time to pack. Take a dose and roll it with a rolling pin to form a thin edge and a thick middle skin. Be careful not to roll too thin. Put in the filling. Not too little filling.
Step11:11. In the shape of a bun. This is how it works. The middle finger, index finger and thumb pinch the dough. The index finger pinches the rest of the dough one by one. The thumb of the other hand. Press it insid
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Cooking tips:1. Steamed bun is very important. You can't make it too much. It will be sour if you make it too much. You can put a little edible alkali to save it. But it's hard to guarantee that steamed bun is white and fat. 2. The stuffing of steamed bun is our family's traditional. No five spices, chicken essence, thirteen spices, steamed bun ingredients, etc. are still fragrant without friends. I like to use raw materials. I don't like other things to add fragrance. The secret of baozi stuffing fragrance is that the amount of onion and ginger should be large. When I started to make it, the fragrance that my father did not make was that the onion and ginger were not put in place. There are skills in making delicious dishes.
