Cabbage Celery Pork Bun
1.
Add water, yeast, and sugar to the flour and use a pastry machine to make a smooth dough
2.
Take out the dough and put it in a bowl, cover it with plastic wrap, and ferment to 2 times its size in a warm place
3.
Put a little more vegetable oil in the pot, add half of the pork filling when it is warm, and stir-fry until the meat is white and the water content is reduced. Add the chopped green onion, ginger, cooking wine, and thirteen incense to remove the smell and fragrant.
4.
Add two tablespoons of big sauce and stir fry until the aroma of the sauce is reached, then turn off the heat and let cool
5.
Add a little bit of water to the remaining raw meat filling, stir clockwise, then add the chopped green onion, ginger, cooking wine, salt, thirteen spices, peanut oil, sesame oil, and soy sauce and stir clockwise.
6.
Tear cabbage into pieces, wash and control water, remove old leaves of celery, wash and control water
7.
Cut the celery into pieces and break it with a cooking stick, and also break the cabbage (you can also cut it by hand)
8.
Mix the broken two kinds of vegetables together and put a tablespoon of salt on a large cutting board, mix well, spread it out, tilt the cutting board, let the water from the brake flow directly into the sink, and then brake the water for about 12 minutes
9.
Pour the cooked meat filling that has just been fried into the bowl of mixed raw meat filling, and then gently drain the dampened vegetables. It should be noted that it is not too dry, which is not tasty.
10.
Mix all the ingredients in a clockwise direction. At this time, the meat filling is moist and moist.
11.
At this time the dough is ready
12.
Take out the dough and place it on a dry floured dough table, knead it evenly, knead it smoothly, knead it into long strips, press the cutting agent flat
13.
Roll out into a thick dough with a thick middle and thin edges, and put in the stuffing
14.
Bao Cheng Bao
15.
Leave the space in the bag and place it on the drawer brushed with vegetable oil, and cover the lid for 10 minutes. Note that you need to add enough water to the pot
16.
Bring to a boil on high heat. After SAIC, steam for 18 minutes to turn off the heat, and then open the lid after 3 minutes to prevent retraction.
17.
Xuan is soft and delicious, very delicious!
18.
Finished picture!
Tips:
1 Stir-fry half of the pork stuffing to make the stuffing more fragrant. Use miso instead of soy sauce to fry the stuffed meat with a strong fragrance and very fragrant
2 After the smashed vegetables are cooked, don’t hold them too dry, the stuffing is not good if they are too dry
3 The whole filling should be moist enough so that the steamed bun filling is moist, not dry and not greasy
