Chinese Food
Pork and fennel bun
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Look at the fresh fennel sprouts. Prepare to match the meat stuffing with baozi. Pay attention to when making - first of all, meat stuffing must choose streaky pork. The meat stuffing with thirty-seven points and fennel is the best; second, the meat stuffing must be well done (I'm a little bit over today's noodles). The skin is not good, the hair is hard and the oil is soaked. Both the appearance and the taste are affected; at the end of the steaming, you should pour cold water on the drawer. Don't hurry to start the pot when steaming. Stew for one or two minutes and then uncoil the pot. You must pay attention to these small details. In this way, you can also make delicious pork and fennel dumplings that are delicious, attractive and full of color and taste..
Cooking ingredients
Cooking Steps
Step1:The fermentation powder is boiled with water at about 30 degrees, and then added to the flou
Step2:Combine them into smooth dough, cover them, and ferment at room temperature
Step3:When the dough is fermented to 1.5-2 times of its size, press it down with your fingers without rebounding
Step4:Knead it and divide it into equal sized dough. Then cover it
Step5:Add salt, pepper, ginger and cooking wine to the meat stuffing. Stir in one direction and marinate for 2 minutes
Step6:Then add fennel powder. First add sesame oil and mix well. Then add a little salt and pepper
Step7:Mix well. Then the fennel filling is ready
Step8:Roll the dough into a circle
Step9:Tundish in the prepared fennel filling
Step10:Hold it in your left hand and fold it inwards while twisting it in your right hand until it's wrapped
Step11:Put the steamed buns on the steamer tray and put them on for another 20 minutes
Step12:Boil the water in the pot. Steam the steamed buns. Steam them for 10 minutes. Stew them for another minute. The fragrant and hot fennel meat bun will be out of the pot.
Step13:It's ready to eat.
Cooking tips:1. The fermented powder is boiled at a temperature of about 30 degrees, and then the noodles are mixed. This is good for the rapid fermentation of the dough; 2. The meat stuffing is marinated with salt and other seasonings for a while, and then it is mixed with vegetables. Remember to mix the oil evenly first, and then put salt and other seasonings; 3. When wrapping the bun, hold it with your left hand, twist it with your right hand, and fold it inward until it is all folded; 4. The bun is boiled by volume and steamed for 810 minutes Stew for a minute and remove the lid. Avoid the dumpling from collapsing. There are skills in making delicious dishes.
