Introduction: Cabbage radish stand aside. Eat more this dish in autumn to keep warm. Eat steamed buns very delicious. Female friends should eat more!
Hello everyone, I am Sha Jie Food. After the busy work of the day, I have to cook a hot meal for my family when I get home. Even if the food my family wants to eat is arranged, I will arrange it. A few days ago, my parents-in-law wanted to eat big buns, so they took the weekend break and got up at 5 o'clock in the morning to start giving away noodles. After the noodles were reconciled. Then make breakfast for your family, and then go to the vegetable market to buy vegetables. My parents-in-law likes to eat fennel stuffing the most, so I went to the stall selling fennel . Fennel is 4 yuan per pound, which is relatively not cheap. However, my parents-in-law likes to eat it, so they have to buy it no matter how expensive it is. They spent 8 yuan to buy a bundle of fresh fennel.
fennel tastes a strange taste, and many people cannot eat this taste, but the editor’s family especially likes to eat fennel. Fennel tastes delicious and tastes more fragrant than leeks and nutritious than cabbage. Autumn is a season of harvest. In this season, many vegetables are on the market in large quantities. I eat some stir-fry dishes every day and get tired of eating them every day. It is a good choice to change the taste every three days.
0 The seeds of fennel can be used as seasonings to cook and marinate various foods, which are a must-have. However, the rhizomes of fennel are edible, which is the fennel we often eat. Fennel has very high nutritional value and is rich in fennel oil , rich in dietary fiber, fennel is warm and can drive away cold and warm tonic. It is recommended that female friends with cold hands and feet eat more, especially in autumn and winter, the weather is relatively cold, which can relieve the cold. The method we often eat fennel is to make vegetable fillings. The following editor will share with you the method of making fennel buns, which are tender and nutritious, and are so delicious!
[Fennel Pork Filled Buns]
The ingredients prepared include: fennel, pork belly, 1000 grams of flour, old noodles , oyster sauce, extremely fresh flavor, edible alkali , cooking oil, salt, sesame oil,
The specific method is as follows:
Step 1: When fermenting noodles, many people like to use yeast to make noodles. Personally, I feel that the yeast awakening ground tastes better than the old noodles awakening noodles. The noodles produced by the old noodles are mellow and sweet and chewy. When making noodles, dilute the old noodles with warm water. The number of grams of warm water is 100 grams, and then put 1,000 grams of flour. The flour depends on the population of your family. It is fine. Make the flour into a dough, and finally make a dough. Put the basin in a boiling water pot, cover it with a lid and ferment it after about 3 hours.
Step 2: Next, prepare a piece of pork belly, choose the lean meat with more lean meat, cut it into small diced meat and put it in a bowl, add 2 spoons of oyster sauce, 1 spoon of extremely fresh flavor, sesame oil and marinate for 10 minutes. Then chop the cleaned fennel and sprinkle it with a little edible alkali to make the fennel green and mix evenly. Put the marinated meat filling into the fennel filling, pour a little cooking oil and appropriate amount of salt and stir for later use.
Step 3: The dough will ferment for 3 hours and the fermentation is particularly good. After taking it out, put in an appropriate amount of edible alkali and knead it into the dough. The dough fermented by the old dough needs to be added. The dough that is fermented with old dough will become sour. Adding edible alkali can neutralize the acidity of the dough and remove the sour taste very well. After kneading the dough, pick it into a steamed bun, roll it into a thin bun skin, put it in the vegetable filling, and wrap it into a big bun.
Each bun embryo is put into the cage and waxing for 10-20 minutes, then steam on high heat, and continue to steam for 20 minutes after the water boils, and then leave the pot. The delicious and nutritious fennel and pork stuffed buns are ready. They are much better than stir-frying and are not greasy at all. My parents-in-law eats 3 in a row, which is so satisfying!
Do you like the taste of fennel? Which kind of vegetable-filled buns do you like the most? Welcome to leave a message to share your cooking experience, so that more friends can learn and benefit. If my sharing is helpful to you, remember to like, collect, and follow. Today's sharing ends here. Thank you for your reading and support. See you tomorrow, goodbye!
