I often make an appointment for millet porridge before going to bed at night, and on the way back from exercise the next morning, I pick up a few stuffed buns and cook a few eggs at home, which is a satisfying breakfast. I love fennel filling, and children love leek filling. I like meat buns, but I don't dare to buy them outside for fear of worrying about the ingredients. Therefore, from time to time, I would wrap the meat buns with minced meat, steam them in a pot, and heat them up the next morning, so that the children would be able to eat the fragrant meat buns.
Today I bought a good pork, brought two celery home, wrapped the stuffed buns with pork and celery vermicelli, no oil, no too much seasoning, natural and delicious, The child can eat several at one go. Every time you make this stuffed bun, you will unconsciously eat it, and your child's appetite will double than usual. It can be said that these three ingredients are the golden combination of stuffed buns, and you must try them if you have time. With good nutrition, good taste and full of cellulose, it is especially suitable for people who exercise too little.
The weather in the north is now getting colder, and the rhythm is about to enter the winter. Therefore, the dough may be limited, it does not matter, I will tell you my method, the filling is prepared, the dough will be ready, it is as convenient as summer.
Pork Celery Vermicelli Buns
[Ingredients]: 400g pork filling (2 fat 8 thin), 400g celery, 1 sweet potato vermicelli (dry), half a scallion, 2 tablespoons soy sauce , Half a tablespoon of dark soy sauce, 1 tablespoon of oil, a little sesame oil, salt, 500 grams of ordinary flour, 5 grams of yeast, and about 300 grams of warm water.
[Specific method]:
1. Pour the yeast into warm water, stir and let it stand for a while, let the yeast dissolve in the warm water.
2. Pour the yeast water into the flour, and stir it into a flocculent shape while pouring water.
3. Start,Knead the dough into a smooth dough.
4. Add hot water to the steamer, put the mixed dough in the steamer, cover the pot, and let it undergo the first fermentation under the action of hot water. This method is very practical in cold weather, everyone should master it.
5. When the dough is fermented, we will prepare the stuffing for the buns. Wash the sweet potato vermicelli and cook in a pot under cold water until there is no hard core. This process takes about seven or eight minutes. Then remove the cold water to prevent adhesion.
6. Wash the celery, cut into long pieces, and blanch until it changes color and becomes slightly soft. Don't be too soft, otherwise it will lose its crisp taste.
7. Heat the pan with cold oil, and stir-fry the pork fillings until white.
8. Then add light soy sauce, dark soy sauce and salt, stir fry evenly, turn off the heat, and let the minced meat cool for later use.
9. Cut the blanched celery into small pieces for later use.
10. Chop the sweet potato vermicelli a few times and set aside. Don't chop the sweet potato vermicelli too much, just keep it small and long.
11. Add celery diced and sweet potato vermicelli to the cold meat filling, chop the green onions, add a little sesame oil, stir well, and our pork and celery vermicelli filling is ready.
12. This stuffing is cooked stuffing, it smells special and it is delicious to the naked eye.
13. The filling is adjusted and the dough is fermented in place.
14. Take out the dough,Knead a few more times to exhaust the air.
15. Then divide it into small noodles of the same size, and roll them out one by one into bun skins with a slightly thinner edge and a thicker middle. The skin of the bun should not be too thin, otherwise it will not be easy to send.
16. Put the stuffed buns we adjusted.
17. Wrap it in your own way and put it in the steamer. I didn't use the drawer cloth, and the grate was brushed with a thin layer of oil.
18. Put all the buns in the steamer, and there should be a gap between the buns and the buns. Steam it in a pot on cold water. It takes about 10 minutes after the water is boiled. Turn off the heat and simmer for three minutes before taking it out.
19, pork diced, celery diced, sweet potato vermicelli, these three ingredients are combined with fillings, the taste is both crisp and fragrant, and the sweet potato vermicelli is uniquely smooth. It is really delicious and delicious. People can't stop if they want to, they can't stop after one bite.
20. This stuffing is also delicious as a stuffing pie, and it is delicious. Are you greedy?
[Cheng Shi has something to say]:
This filling method uses less oil, the filling is loose and delicious, and you don’t have to worry about gaining weight if you eat too much. You must try it if you have time.
.I am Silent Poem, the original author in the field of food, and I like to make the simplest ingredients to make the best taste. If you love life and kitchen just like me, you might as well follow me. At the same time, this graphic work is an original silent poem, and it is strictly forbidden to remove or steal the image by unscrupulous self-media authors. The author reserves the right to pursue legal responsibility.
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