Chinese Food
Pan Fried Bun with fennel meat
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Anethole is also known as coriander. Young leaves are used as vegetables. The fruit is used for perfume. It is also used for medicine. Roots, leaves and whole grass can also be used for medicine. Fennel is a kind of vegetable that people often eat in their daily life. Because of its unique fragrance, many people like it very much. But I just don't like the taste of fennel. I wonder if anyone is like me? I remember once I took a bite of the steamed bun I bought outside and found it was filled with fennel. I felt like vomiting at that time. I couldn't smell it. But I know fennel is rich in nutrition. Its main ingredient is fennel oil. It can stimulate gastrointestinal nerves and blood vessels, promote the secretion of digestive fluid, increase gastrointestinal peristalsis, have the effect of strengthening stomach and promoting Qi, and help relieve spasm and pain. Anisole can promote the maturation of bone marrow cells and release them into peripheral blood. It has the effect of increasing leukocytes, mainly neutrophils. It can be used in leukopenia. Anethole contains a lot of vitamin C, B, carotene and all kinds of human essential oils
Cooking ingredients
Cooking Steps
Step1:Weigh 250g of flour. Put it into a larger container. Add 2G of salt and mix well. Divide 130g of warm water into two parts. Put the yeast powder into a small amount of warm water and mix well. Let it stand for a few minutes to melt completely. Slowly pour the melted yeast water into the flour. Then pour the remaining warm water according to the situatio
Step2:Use chopsticks to stir into batt
Step3:Then use your hands to knead it into a dough. Then repeatedly knead it into a dough with smooth surface. Then cover it with a cover or wet gauze. Place it in a warm place to make the dough ferment
Step4:In the process of dough fermentation, fennel will be washed and dried for us
Step5:When the dough is fermented to twice the size and the internal tissue is honeycomb, it means that the dough has been fermented (check whether the dough is fermented successfully - stick the dough with your fingers. It will not shrink or collapse
Step6:Sprinkle a little corn starch on the silica gel pad. Take out the fermented dough and put it on the silica gel pad. Fully knead and press for 20 minutes to exhaust the dough. After exhausting, knead again to form the dough with smooth surface. Then put it back in the basin and cover it. Let it rest for about 15 minutes
Step7:Let's use the space of the dough for 15 minutes to deal with the meat filling of fennel. Wash the ginger and chop the pork separately and then chop them into meat filling
Step8:Put minced meat into a bowl. Add oyster sauce, sesame oil, soy sauce, cooking wine, black pepper, five spices, chicken powder, salt 1g. Mix the stuffing and meat stuffing by hand
Step9:Then chop the fennel and mix it with the meat stuffing
Step10:Take out the dough and rub it into long strips. Cut it into about 30 heavy facial preparations with a scraper (the preparations should be covered with a wet yarn cloth to prevent the surface from drying out). Then round the small preparation
Step11:Roll the small dough into a thin skin with a thick middle edge (the skin on the side contacting the silica gel pad should be coated with dry powder, so as to ensure that the wrinkles of the wrapped bun will not disappear). Put in some anise meat filling
Step12:Start to pinch out the fold at one end. Then continue to pinch the fold in one direction until the edge of the dough is pinched. Close the mouth and form a bun (if you can't pinch it on your hand, you can also directly put it on the table
Step13:Evenly place the steamed stuffed bun embryo in a greased non stick pan and cover it. Wake up again for 15 minutes. Then fry over medium low heat until the bottom is a little crispy for 35 minutes
Step14:Add a small bowl of clear water to less than 1 / 3 of the bun. Put it on the water back cove
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Cooking tips:1. The water temperature of the dough should not be too hot. The water temperature should not be too high. If the water temperature is too high, the yeast powder will lose its activity and the dough fermentation will fail; 2. The hand feel is too hard when the dough is mixed, the dough can be kneaded with water; 3. The length of the fermentation time has a lot to do with the external temperature. High temperature, the fermentation time is short, on the contrary, the time is longer. The temperature is high in summer. The dough can be fermented at room temperature. In winter, the dough should be kept in a warm place. For example, in the north, you can put the container with dough beside the heating. In the south, you can use a pot to boil warm water. Soak the container with dough in warm water, and then cover the lid of the pot. You can also shorten the fermentation time. If you have an oven at home and have fermentation function, you can directly use the oven to ferment (about 1.5 hours in winter and 45 minutes in summer). It is convenient and fast. 4. The simple way to judge whether the dough is fermented well is to stick the flour on the finger and insert it into the dough. After the finger is pulled out, the finger
