Introduction: It is the "dung pusher" of the intestines, and the iron-containing champion is the bread. The buns are more delicious than cabbage radish ! So delicious!
Today is the first day of winter. The weather is cold and dry. Many elderly people's body blood circulation slows down, but their appetite is very good. This can easily lead to poor digestion, constipation, fat accumulation, strong liver fire, cold hands and feet. At this time, we should participate in more outdoor sports activities, wear thicker winter clothes to keep warm, drink more boiled water, and eat more foods that can promote gastrointestinal digestion, , replenish qi and blood . Celery is rich in dietary fiber , which can promote gastrointestinal peristalsis and help digestion. It is the "feces pushing machine" of the intestines and is recognized as the "iron-sourcing champion". The celery in winter is tender and delicious, and it tastes a hundred times better than the summer and autumn festivals. Use it to make buns, which are even more delicious than cabbage and radish! Let’s see how I did it.
Celery is rich in dietary fiber, protein, a variety of minerals, vitamin C, vitamin B, apigenin and other nutrients, and is also very rich in iron and potassium. It can accelerate gastrointestinal motility, prevent constipation, replenish iron and blood, lower blood pressure, promote sleep, beautify and nourish the skin, and other benefits. Eating more celery in winter is particularly good for the body. Celery is delicious, but if it is not cooked properly, it has astringent and bitter taste. How can we make the celery fragrant and delicious? Let’s take a look at the specific methods below.
[Prepared ingredients]: celery, scallion, pork, ginger, flour, yeast powder , seasoning.
[Specific production steps]: 1. Celery is particularly tender in winter. The nutrition of celery leaves is more nutritious than celery stems, so everyone must not throw it away. Remove the old leaves of the celery, wash them and cut them into pieces. Boil the water in the pot, put it in and wash the celery, add 1 spoon of salt and stir evenly. The salt can kill the insect eggs on the surface, and make the blanched celery more green. Blanch for 1 minute. The celery will change color. Take it out and put it in cold water to cool to prevent the color from turning yellow. The celery will not be blanched for too long. Over time, the vegetables will not taste delicious and the color will turn yellow.
2. Add chopped chopped scallions, minced ginger, salt, cooking wine, peanut oil, noodle sauce, oyster sauce, chicken essence, pepper, peanut oil, and small grind sesame oil to the pork chopped in advance and stir well. Let the meat filling sit for 10 minutes to fully taste. This is also the secret to the meat filling being tender and juicy and delicious.
3. Take out the too-cool celery and squeeze it dry, cut it into powder, put it on the meat filling, pour a little peanut oil and stir evenly to lock in the moisture of the celery. It will not easily cause water to come out when wrapped, and the taste will be more delicious.
4. Put the noodles in advance on the chopping board to discharge gas, roll them into long strips, divide them into small dough, roll them into bun skins, put the prepared celery meat filling on the bun skins, and wrap them into wheat ears buns.
5. The wrapped buns are neatly placed in the pot, leaving a gap in the middle. The buns on the noodles will expand and become larger when steamed, leaving a certain gap and not easily stick to each other. Cover the pot, wake it up for 10 minutes and turn on the heat. Boil and steam for 20 minutes. Steam for 5 minutes. The delicious celery-filled buns are ready to steam. The unique aroma of celery is fragrant with a mouthful of fragrance, and it is even more delicious than the stuffed cabbage and radish! I can eat it just after it was released. The celery is green and not black. The pork sucks enough celery juice, which is fat but not greasy! It's tender and juicy, so delicious!
Tips: The secret to delicious celery stuffed buns is to blanch celery in hot water in advance, so that the celery will not taste bitter. The meat filling should be nourished in advance and more flavorful. Celery absorbs oil, and add more when mixing the filling, so that there is no grass smell when eating.
Celery is the "dung pusher" of the intestines, and the iron-containing champion is the bread, and the buns are more delicious than cabbage and radish! So delicious! In the cold and dry winter, eating celery-filled buns twice a week is such an incomparable enjoyment! If you have a more delicious way to cook celery, you are welcome to leave a message and give me some advice in the comment section below. Every message you leave is my motivation to move forward. I am Sister Rong of the Village. If my sharing is helpful to you, please help follow + like share + collect and support it! Thank you for your support! The content tomorrow is more exciting, remember to comment! Bye-Bye!
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-