The practice of after fragrant buns, how to make small back to back coriander buns delicious

Fennel buns are a staple food often eaten at home, and their flavor is tender and fragrant.

Ingredients required. Ingredients: wheat flour (600 grams), pork (fat and lean), (300 grams), fennel (450 grams).

Seasoning: green onion (15 grams), ginger (10 grams), salt (6 grams), monosodium glutamate (3 grams), soy sauce (35 grams), cooking wine (10 grams), alkali (1 gram), sesame oil (25 grams), yeast (15 grams).

How to make it: 1.Wash the pork and chop it into pieces; Wash the fennel, chop it into minced pieces, wrap it in a cloth and squeeze out the water; Peel the green onion and ginger, wash it, cut it into minced pieces, and set aside.

2.Put the pork into the bowl, add cooking wine, soy sauce, refined salt, monosodium glutamate, minced ginger, fresh soup, whip until viscous, and put the minced fennel, green onion and sesame oil into the meat bowl before wrapping and mix well to make the filling.

3.Mix the flour with yeast, mix it with warm water, knead it well, wait for the dough to start, add an appropriate amount of alkali, knead it thoroughly, divide it into a uniform size of the flour agent, sprinkle a little dry flour, roll it into a round skin, put the filling into the round skin, close the edge and pinch it tightly, knead it into 18-20 small folds, that is, it becomes a bun green blank.

4.Put the raw buns in a drawer, steam them in boiling water, and serve.

Craft tips. Sesame oil is sesame oil.

1.Cut off the fennel root, wash it and set aside. 2.

Heat the pan to consume oil. 3.Add the minced fennel and minced pork squares and stir well, add salt to taste.

4.After the flour is kneaded with yeast and warm water to form a smooth dough, the cover rises to twice its size. 5.

Cut into evenly sized pieces. 6. Roll out the skin.

Wrap them up one after the other.

Put cold water in the pot for half an hour and simmer for about 5 minutes.

Choose tender fennel for filling, fennel has a bad taste when it is old, and it has the taste of grass.

Rinse, control water, chop and set aside.

Marinate the meat with light soy sauce and a little dark soy sauce and five-spice powder.

The noodles also have to be reconciled in advance, and they can be used again after waking up, which is very easy to use.

In this way, you can wrap fennel dumplings.

The method is the same as other stuffed buns, except that the dish inside is fennel filling.

Method: 1. Enlarge the flour in a basin, slowly add water and stir it into a flocculent shape with chopsticks, then knead it into a soft and smooth dough by hand, cover it with plastic wrap and put it aside to stand;

2. Remove the leaves of celery, tear off the old tendons, wash and drain the water and cut into small cubes; Fennel minced.

3. Boil an appropriate amount of water in a small milk pot, add Sichuan peppercorns, and turn off the heat after boiling slightly. Remove the peppercorns and let them cool to make the pepper water;

4. Beat an egg into the meat filling, add a little pepper water, stir vigorously in one direction with chopsticks, add an appropriate amount of soy sauce, cooking wine, sesame oil, sugar, salt, minced green onion and ginger, pepper and a little five-spice powder, stir evenly until it is strong, then add celery and fennel and stir well;

5. Take out the dough, sprinkle some thin noodles on the board and knead it slightly, divide the dough into several parts, take one part and put it on the board, knead it into long strips, make it into a drug, flatten it, roll it into a dumpling skin, wrap it in the filling and knead it into a dumpling; Repeat this until all the noodles and meat fillings are used up;

6. Make a pot of water, put the dumplings after the water boils, and gently push the dumplings in one direction with the fence to prevent the bottom of the pot from sticking. Cover the pot and wait for the water to boil and add some cold water. Add water two or three times, and the dumplings will all float up, and when they are bulging, they can be fished out.

Steamed bun stuffing method: xiaolong soup stuffing

Ingredients:

200 grams of minced pork, 200 grams of frozen pork skin, 30 grams of ginger juice, 30 grams of green onion juice, 1 gram of pepper, 4 grams of refined salt, 10 grams of Maggi umami juice, 15 grams of Shao wine, 30 grams of lard, appropriate amount of fresh soup.

Method:

Take the pot and put the fresh minced pork, add Maggi umami juice, refined salt, ginger juice, green onion juice and pepper and mix well, add the fresh soup in three times, stir vigorously each time, add Shao wine and lard and stir well, and finally put the pork skin frozen grains and mix well.

Steamed bun filling: cowpea meat filling

Ingredients:

200 grams of fresh pork belly, 80 grams of tender cowpeas, 12 grams of minced green onions, 12 grams of soy sauce, 10 grams of sesame oil, 10 grams of cooking wine, 10 grams of refined salt, 10 grams of minced ginger, 5 grams of pepper, 4 grams of monosodium glutamate, 30 grams of salad oil.

Method:

1. Remove the residual hair of the fresh pork belly, scrape and clean, put it in a pot of boiling water and boil it thoroughly, remove it to cool, and cut it into mung bean-sized pieces.

2. Wash the tender cowpeas at both ends, cut them into grains, blanch them in a pot of boiling water, and remove them raw.

3. When the salad oil is burned to 60% hot, fry the pork belly and ginger until fragrant, add cooking wine and pepper and stir-fry well, put in the tender cowpeas and fry slightly, add soy sauce, refined salt, monosodium glutamate, sesame oil, and green onion and stir-fry well.

Steamed bun stuffing method: sprout meat filling

Ingredients:

200 grams of pork cubes, 80 grams of Yibin sprouts, 2 grams of refined salt, 10 grams of light soy sauce, 10 grams of minced green onions, 15 grams of minced ginger, 10 grams of sesame oil, 2 grams of monosodium glutamate, 60 grams of rapeseed oil.

Method:

Put the pot on the fire, put in the rapeseed oil and burn it until it is hot, stir-fry the pork cubes to change color, add refined salt, ginger and green onion and stir-fry until fragrant, then add light soy sauce and Yibin sprouts to fry the fragrance, add monosodium glutamate, sesame oil and evenly serve.

tips：

1. Choose pork that is 30% fat and 70% lean, and should not be fried for a long time when it is cooked.

2. Yibin sprouts are selected because of their unique local characteristic style, which are chopped into fine grains before use.

Ingredients:

Ingredients: 400 grams of pork, 600 grams of flour, 600 grams of winter melon, 2 persimmon peppers, 2 celery.

Excipients: 1 2 sections of green onion, appropriate amount of Wang Shouyi bun seasoning, 1 spoon of oyster sauce, 6 grams of yeast powder, 320 grams of warm water, 2 spoons of light soy sauce, 2 spoons of sesame oil, 1 spoon of chicken essence, 1 spoon of salt, 1 spoon of cooking wine, 1 spoon of soybean oil, 2 slices of ginger and 2 cloves of garlic.

Method:

1.Cut the pork into meat filling, mix in green onion, ginger, garlic, Wang Shouyi bun seasoning, oyster sauce, light soy sauce, sesame oil, chicken essence, salt, cooking wine, soybean oil, and mix into dumpling filling.

2.Chop the winter melon, green peppers, celery and marinate with salt.

3.Mix the dough: 600 grams of flour into 320 grams of warm water, 6 grams of Angel yeast powder and form a dough.

4.Place on a curtain with warm water underneath to ferment for about 30 minutes.

5.After removing the water, put it in the meat filling and stir well.

6.Put the fermented dough on the board, add a pinch of baking soda and knead well to make 24 evenly sized doughs, roll out the skin bag, wrap it and put it in the pot to rise for 15 minutes.

7.**, cold water drawer, steam for 15 minutes after the water is boiled, turn off the heat and wait for 5 minutes before boiling, and a pot full of large buns is ready.

<> the practice of fennel dumplings.

Bought 60 dumpling wrappers.

Buy the meat filling, add ginger, green onion, salt, five-spice powder, light soy sauce, peanut oil, sesame oil, a little water, and halve evenly. Stay for a while to savor.

Wash the fennel greens, dry them and finely chop them.

Stir into the minced meat.

Wrap the filling with dumpling wrappers. Wrap each dumpling well. Boil the dumplings and cook for 8 minutes. Cool water 3 times in the middle.

The delicious dumplings will be ready in a few moments.

Hello! For cumin stuffed buns, first wash and chop the cumin, then prepare some meat filling, put in salt, monosodium glutamate, chicken essence, oyster sauce and Sichuan pepper water, five-spice powder, Sichuan pepper noodles, oyster sauce and other seasonings into the cut cumin, stir well.

Ingredients: 500 grams of mutton, 250 grams of fennel, 50 grams of minced ginger, 50 grams of minced green onions, 5 grams of Sichuan pepper, 2 eggs, 5 grams of refined salt, 3 grams of pepper, 15 grams of cooking wine, 20 grams of soy sauce, 25 grams of sesame oil, 25 grams of peanut oil.

Preparation method: 1. Wash the mutton and chop it into fine grains; Wash the fennel and finely chop it; Szechuan pepper is soaked in boiling water to make pepper water.

2. Mix the minced mutton with minced ginger, minced green onion, refined salt, pepper, cooking wine, soy sauce, pepper water, egg liquid, then add sesame oil and peanut oil and mix well, and finally add minced fennel and mix well.

Note: 1. The smell of mutton is strong, so it is necessary to add pepper water to remove the smell, and the amount of minced ginger should also be increased.

2. The minced fennel should be added last. If there is no fennel, you can also use celery and coriander instead.