Celery Beef Bun

Name: Celery Beef Bun
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Cooked beef; A small bowl Plain flour; Some Celery leaves; Some yeast; Some Yeast Mate; A spoon and a half olive oil; 2 teaspoons salt

by Flying snow

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Beef is the second largest meat food in China, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. It enjoys the reputation of "proud of meat". Chinese medicine believes that beef has the effects of nourishing the spleen and stomach, strengthening the bones and muscles, resolving phlegm and relieving wind, quenching thirst and salivation.
Most people can eat it.
Many people only eat the stems and throw away the leaves when they eat celery. In fact, from a nutritional point of view, celery leaves are many times more nutritious than stems and have the effect of inhibiting cancer.

This time, the beef I made for steamed buns is vacuum-packaged cooked beef, which is very well-simmered in shape. Try to make buns with celery leaves, but the buns don’t look very good, but they taste really good. "

Ingredients

200g Cooked Beef
A small bowl Plain Flour
Some Celery Leaves
Some Yeast
Some Yeast Mate
A spoon and a half Olive Oil
2 teaspoons Salt

Celery Beef Bun

1. Plain flour, a small bowl full

2. Yeast and yeast companion melt in a bowl of water

3. Put a bowl of flour into the basin, pour the yeast water in a circle, and use chopsticks to draw it into a flocculent

4. Start to knead the dough, knead and knead, knead it into a smooth dough, cover it with plastic wrap and let it grow

5. Prepare the filling again: the amount of celery leaves,

6. Vacuum packaged cooked beef 200g

7. Finely chop celery leaves

8. Beef unpacking

9. Chop the beef finely on the cutting board

10. Mix the two together, pour in a little hot oil, add two teaspoons of salt and mix well.

11. When the dough is ready, knead it again to let air out, and knead it into a round strip.

12. Cut into individual tablets, press flat and roll out into skins

13. Add the right amount of stuffing

14. Bao Cheng Bao

15. A bun is completed like this

16. The wrapped buns are put into a steaming rack with cotton cloth

17. When everything is done, cover the pot and steam, and bring cold water to high heat.

18. After 10 minutes, the buns are ready, wait 3 minutes to open the lid and take them out.

Tips:
The buns may stick to the cotton cloth. You can pat the other side of the cloth with cold water, and this is sure to remove the buns safely and without damage.

Next time, you can try to apply oil to the plate and steam it on the plate.