Beef and Celery Fried Bun
by Not being a fairy for many years
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Put the yeast in warm water, put an appropriate amount of flour, and knead it into a dough. The dough is softer than the hardness of steamed buns.
2. The kneaded dough is fermented in a warm place to double its size, and it's all honeycombs.
3. The process of dough fermentation to adjust the filling. Prepared beef mince.
4. Mince scallion and ginger.
5. Put minced meat and minced green onion and ginger in a container, add salt and pepper powder (or five-spice powder).
6. Release light soy sauce.
7. Put dark soy sauce, peanut oil, chicken essence.
8. Stir well and marinate for flavor.
9. Pluck the leaves of celery.
10. Wash.
11. Smash it with a knife.
12. Then mince.
13. Put the minced celery in the minced meat and stir well.
14. The tuned filling.
15. Take a piece of the fermented dough, knead out bubbles, knead a long strip, cut the ingredients, and roll it into a dough. During this process, both hands were full of flour, no photos were taken, and the text was completed.
16. Baozi.
17. Close your mouth.
18. Heat the pan with cold oil and turn off the heat when the aroma comes out.
19. Put the wrapped meat buns, close the mouth down, and fry them slowly over medium heat.
20. Fry until the bottom of the bun is golden brown.
21. Pour in the prepared batter water, I use a mixture of flour and starch with water.
22. Cover the pan and fry on medium heat.
23. Look through the lid and see when the soup is almost drying.
24. Open the lid, sprinkle chopped green onion leaves and sesame seeds. Unfortunately, there is no black sesame seeds.
25. Get the pot.
26. Finished product.
27. Let's start.
