Chinese Food
Celery Pork Bun
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It's good for your health to eat fermented food. Children and old people with weak digestive function are more suitable for eating fermented steamed bread, steamed bun, cake, bread, etc. fermented steamed bun is conducive to digestion and absorption. This is because the enzymes in yeast can promote the decomposition of nutrients. After fermentation, the nutritional composition of steamed bread and bread is 3-4 times higher than that of pancakes and noodles, and the protein is increased nearly 2 times. The reason lies in the use of yeast. Yeast not only makes them more soft and delicious, but also greatly increases the nutritional value of these pasta. Yeast is rich in many vitamins, minerals and enzymes. Yeast after fermentation is also a strong antioxidant. It can protect the liver. It has a certain detoxification effect. Selenium, chromium and other minerals in yeast can resist aging, anti-tumor, prevent arteriosclerosis, and improve human immunity. After fermentation, a phytic acid in flour that affects the absorption of calcium, magnesium, iron and other elements can be broken down, so as to improve the effect of human body on these nutrients
Cooking ingredients
Cooking Steps
Step1:Prepare the stuffing first. You'll have to pack it when it's ready. Wash celery. First boil a pot of boiling water. Then prepare a pot of cold water. After the water boils, throw the cleaned celery in. Scald for half a minute. Immediately pull it up and put it in cold water. The cold water turns into warm water in an instant. Continue to rinse and wash. Until the temperature drops. The vegetables are green.
Step2:Scoop up. Chop the celery. Squeeze out the water. Try to squeeze. Do not squeeze dry and wait for the water to come out. The steamed buns are neither tasty nor tasty.
Step3:Add all ingredients except water to minced pork. Stir until sticky.
Step4:Add 100ml of clear water to the meat filling in three times. Stir vigorously in one direction after adding water each time. Add another time after the water is completely absorbed by the meat filling. Tips - add some water to the meat filling to make it soft and tender.
Step5:Mix the vegetables and meat evenly. Refrigerate for 12 hours. When the noodles are ready, they can be wrapped. Tips - marinate the stuffing to taste good. And the stuffing needs to be cold. Don't pack the hot stuffing in. The steamed bun that will burn the yeast won't work.
Step6:Add sugar to 280g warm milk or warm water, stir and dissolve. Then sprinkle dry yeast on the water surface. Tips - warm water here is easier to make the yeast live. But the temperature should not exceed 40 degrees. High temperature will burn the yeast to death.
Step7:After resting for about 4 minutes, you see a layer of foam on the surface of the yeast water. It means that the yeast has been activated. Slowly pour the yeast water into the flour and stir it down.
Step8:Mix the flour and yeast water together to form a dough. Transfer to a mat or a chopping board and knead until the dough surface is smooth. Tip - take time to smooth. This step will determine if the skin is fine.
Step9:Put it in a large basin. Ferment it in a warm place to twice the size. About 1 hour.
Step10:When the dough is twice the size, transfer it from the bowl to the chopping board. Knead the dough for the second time, exhaust the air, and knead the dough again until it is smooth. Tips - when testing the fermentation level, you can poke a hole in the dough with the flour stained finger. If the dough doesn't collapse or retract, it means the dough is ready. Or it can be slightly retracted.
Step11:Roll the noodles into a long strip. Cut them into pieces. One noodle preparation is about 3035g.
Step12:Edge to center. Roll it with a rolling pi
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Cooking tips:Nutritionist mom focuses on 03 baby nutrition meal. There are skills in making delicious dishes.
