Chinese Food
Fennel stuffed bun that people love and hate
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People who like fennel really like it. People who don't like it don't eat it at all - in my impression, it seems that only Beijingers like fennel - dumplings at home are always leek and fennel, which are the two most common fillings - I don't know whether or not - anyway, I really like fennel most - it's delicious - you can try it if you haven't eaten it. It's really delicious - you learn it - no one will say new year Light people can't make stuffing, Baozi and jiaozi
Cooking ingredients
Cooking Steps
Step1:Put the flour in the basin. Dig a small pit in the middle. Microwave the milk for a minute. It's a little higher than the temperature. It's about 40 degrees. Use a little milk to fully dissolve the yeast powder. Pour it into the pit. Stir with chopsticks. Pour the milk while stirring. Until the dry flour in the basin is basically in a ball, then knead it by hand. The hand feel is relatively soft. Try to be a little softer. Knead until three lights - basin light and noodles Light and hand. Cover with plastic wrap. Put it in a warm place for about 2 hours. The hair is twice as big as before. Take it out of the basin and rub it a little. Then use a knife to divide it into several dosage forms.
Step2:Stir minced green onion and ginger, cooking wine, soy sauce, white pepper and salt in the minced pork filling. Add water and peanut oil in several times and stir until the minced pork filling is strong. The consistency is moderate
Step3:Wash the fennel and control the dry water, then cut it into pieces and put it into the meat stuffin
Step4:Mix the fennel and meat stuffing together and add the sesame oil when you start the package
Step5:Take out a dose. Twist it into a long strip
Step6:Use a knife to divide it into small dose
Step7:Stand up. Coat both sides with cornflour. Press to make a round cake
Step8:It's not very skilled at the beginning. Just roll it a few times
Step9:Put stuffing after rolling out the skin. For beginners, don't put too much stuffing. It's not easy to show stuffing
Step10:Pinch and turn until it's don
Step11:At last, the head and tail are pinched together. A small bun is enough
Step12:Put the wrapped buns on a covered or oiled plate. Sprinkle some flour to prevent sticking
Step13:Cold water on the pot, steam over high heat, and air on it for about 15 minute
Step14:After steaming, turn off the heat and keep it in the pan for 5 minutes, then lift the li
Step15:It's just a bun with thin skin and a lot of juice and fennel
Cooking tips:1. You must start to prepare the packing before mixing the vegetables, sesame oil and meat stuffing. Especially the leek. It's not easy for the vegetables to taste. 2. When rolling the skin, the bottom should be thicker. It's not easy to break. There are skills in making delicious dishes.
