Name: Fennel Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Fennel seedlings; 500g Flour; 285g water; 2g yeast; 200g Pork belly; 1 tsp (for frying meat) Soy sauce; 1 tablespoon (for sautéing meat) Cooking Wine; Some Ginger powder; Some sesame oil; Some Sweet potato vermicelli; 4g salt

Fennel Buns

by Line line 3896

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Fennel is also known as Xiaohuaixiang, also known as coriander, fennel, fennel seed, Guxiang (Sichuan, Guizhou), and fragrant. The stems and young leaves of fennel can be used as vegetables and seasoning. Dry ripe fruits of fennel. It was first published in Tang Materia Medica. Su Song said that the northern people call it fennel, and the similar sound is Huaixiang. Tao Hongjing said: Boil stinky meat, add a little, no smell, smelly sauce will smell at the end, so it is called fennel. Li Shizhen said that vulgar vulgars often chew with 衽衽 for fear of cherishing fragrance, or this is also the case. The fruit (cumin) is used as a spice and also for medicinal purposes. The roots, leaves, and whole plants can also be used as medicine.
Fennel vegetable is rich in vitamins B1, B2, C, PP, carotene, and cellulose. It is fennel oil that causes it to have a special spicy smell, which can stimulate the nerves and blood vessels of the stomach and intestines, and has the effect of strengthening the stomach and regulating qi, so it is a combination An excellent vegetable for meat and fat.

Fennel vegetables cooked or soaked in wine can be used to relieve qi, dispel cold and relieve pain. Fennel seedling leaves are pounded to drink juice or externally applied to cure malignant carbuncle.

Anise is pungent and cold in nature. Appetizing food, regulating qi and dispelling cold, helps yang dao. "

Fennel Buns

1. Add 500 g of flour, add 285 g of water, and add 2 g of yeast to form a soft dough, and ferment until the dough is full of bubbles.

2. Boil an appropriate amount of sweet potato vermicelli, control the moisture, and set aside.

3. Wash the clean 350g fennel seedlings and try to control the moisture.

4. 200g pork belly, cut into small cubes, try to separate the fat and thin.

5. Heat the pan with cold oil, add a spoonful of 15g of oil, fry 5 peppers, remove the peppers and discard. First add the fat, stir fry to get the oil, and then add the lean meat to stir fry.

6. Then add a small spoonful of soy sauce and a large spoonful of cooking wine, fry until most of the water is gone, remove from the pan and let cool.

7. Finely chop the fennel sprouts and add a small handful of soaked vermicelli. Put a spoonful of sesame oil and mix well to prevent water from leaking out of the vegetables.

8. Add fried pork belly, appropriate amount of ginger powder, chopped sweet potato vermicelli, 4g salt and mix well.

9. Roll the dough into long strips and cut into 16 or 17 doses. Don't be too big (the child is in a hurry to eat, I cut too big, 13 😜😜😜).

10. At the beginning, I cut the doses too large, and I barely packed 3, but they were too big, and I cut a piece on each dose, which made a total of 15 large and small. Therefore, it is more appropriate to divide a catty of noodles into 16 to 17 doses.

11. After wrapping, cover with a cloth to save hair, and send it until the bun becomes lighter. It is steamed in a pot on the water, and the steam timer appears. This time I steamed for 14 minutes, mainly because there are 3 big buns. Usually I steamed for 12 minutes. The steamed buns do not need to be braised, just turn off the heat and flip the lid.

12. The soft buns came out of the cage. Steamed buns with green vegetables should not be steamed for too long, as the vegetables will turn yellow after a long time.

Tips:
1. You can also pack the noodles together. After the pack is finished, it is saved until the bag body becomes lighter and steamed.
2. The steamed stuffed buns with green vegetables should not be steamed for too long, the vegetables will turn yellow after a long time.