Chinese Food
White and fat celery meat bun
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New Year's day. Make more than 100 steamed buns. Well, that's it. All kinds of fillings. So we should practice more at ordinary times
Cooking ingredients
Cooking Steps
Step1:510g yeast is boiled with warm water. Add flour. Mix with warm water and flour to form smooth and non sticky dough. It can be fermented to twice the size in a warm place such as microwave oven or ove
Step2:Buy a piece of fresh pork with lean meat as the main and fat meat as the auxiliar
Step3:Wash and chop into minced mea
Step4:Mix in carrot chips, eggs, salt, black pepper, soy sauce, sugar, beef sauce and other seasoning
Step5:Add a little water and stir evenly. Stir in the same direction. Add water to make the meat filling more smooth and tender
Step6:Celery washed and dice
Step7:Sprinkle in half a spoon of salt and marinate for ten minutes. The juice will come out.
Step8:Squeeze the celery into the meat and mix wel
Step9:The fermented dough is pulled into the size of a small egg and rolled into a thin skin four times in the middle. I like to eat the thin skin with many fillings, so the rolled dough is very thin.
Step10:Pinch and clos
Step11:As long as you can wrap it up. It's OK to be ugly. Just eat it
Step12:Put it in a warm place for fermentation. If it's at room temperature in summer, put it in an oven or microwave oven if the temperature is not enough.
Step13:Ferment well. Put on cold water and steam for 15 minutes.
Step14:Have a taste of salt first. orz.
Step15:I can't finish it. I'll freeze it when it's cool
Cooking tips:It's better not to lose all the pork. The stuffing is very firewood. The celery must be salted. Remove the excess water. In this way, the stuffing won't be all celery juice, which is difficult to wrap. There are skills in making delicious dishes.
