Fennel Stuffed Buns

Name: Fennel Stuffed Buns
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 catty and a half Fennel; 4 taels Pork (fat and lean); Some Flour; 3 spoons salt; Some Green onion; 2 tablespoons Cooking oil; Some ginger; 1/2 tablespoon Haitian Soy Sauce

by Perfect-Yi woman

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The weather is too hot to stop the air conditioner, I am sick! Hope friends pay attention to your body!
My mother said: It’s best for women to eat fennel because it has the effect of dispelling cold from the palace. If the girl has dysmenorrhea, you can use fennel seeds to soak white wine to drink. My mother had never had any gynecological diseases because of her grandmother letting her drink fennel soaking wine. It's no problem with half a catty of liquor now! But I really can’t drink it. I just don’t drink it. I get drunk when I drink it^_^. Fennel filling is also my mother’s favorite. I didn’t like the taste before, but now I think it’s delicious again, mainly for the health! A group of people, I won't tell her, hahahaha!

Online query: The efficacy and action of fennel are warm and pungent in taste. Return to the liver, kidney, spleen, and stomach meridians. Appetizing food, regulating qi and dispelling cold, helps yang dao. Indications: Cold in the middle Jiao, loss of appetite, nausea and vomiting, abdominal cold pain; hernia pain, testicular swelling and pain; spleen and stomach stagnation, abdominal distension and pain.
The main ingredient of fennel's nutritional value is fennel oil, which can stimulate gastrointestinal nerves and blood vessels, promote the secretion of digestive juice, increase gastrointestinal motility, invigorate the stomach, promote qi, and help relieve cramps and relieve pain. Anisene can promote the maturation of bone marrow cells and release them into the peripheral blood. It has a significant effect of increasing white blood cells, mainly neutrophils, and can be used for leukopenia.

Ingredients

1 catty and a half Fennel
4 taels Pork (fat And Lean)
Some Flour
3 spoons Salt
Some Green Onion
2 tablespoons Cooking Oil
Some Ginger
1/2 tablespoon Haitian Soy Sauce

Fennel Stuffed Buns

1. Ordinary flour (I think refined flour adds something, so I still buy ordinary flour). A bowl for eating. About a bowl and a half of flour, add a small bag of yeast and half a bag, mix the noodles with warm water, and the hardness is moderate. Dip your hands with water and pat on the mixed surface so that the surface of the dough will not dry. Cover with a glass lid and leave it in direct sunlight to ferment, time: about an hour

2. Fennel, remove old rods and debris, wash and control water

3. Pork is much lean and has a small amount of fat. Pork can be added as you like, and the ratio can be 1:1. It can also be 1:2. I am 1:1. My mother has more fennel and less meat. Here is an emphasis: there are more fennel, and the flavor is stronger. If you don’t like the smell of fennel, you can half meat and half fennel, so that the flavor of fennel is much weaker. Chop the pork yourself. Chopped green onion is appropriate. I only use half of these cuts. A little ginger. Chop pork, green onion, ginger, and add sea and sky. Half a tablespoon of soy sauce, add 2 tablespoons of cooking oil, add 1 tablespoon of salt, mix the meat and put aside evenly

4. The fennel with well controlled moisture is chopped, and then added with appropriate amount of salt. Crush it with your hands to kill the moisture of the fennel (that is, pickling), and at the same time remove the aroma of the fennel. If you like the smell of fennel, you can make it directly

5. Chop the killed fennel to remove the moisture, put it in the meat and mix evenly

6. If the noodles are made without sourness, there is no need to add alkali. I don’t know how to make a face-to-face, sometimes it’s good and sometimes it’s bad, so let my friends master it, ^_^! If you don’t master it, you can cook the noodles, which is to blanch the flour halfway with hot water, and the buns will have soft skin. You can also make it directly without hair or hot. The skin is thin and the stuffing is big, and it's delicious!

7. Add water to the steamer and steam the buns on a tray for 15 minutes. Fennel stuffed buns are cooked! If you don’t send it well, you don’t want to show your skin to your friends and save yourself some face. It’s worth a dime anyway, hehe!

Tips:
Fennel, put 2 tablespoons of salt to kill the smell of fennel, because many people can't accept the taste of fennel, the buns made by doing this only have a slight fennel smell because fennel is killed with salt, so add a spoon of salt to the meat filling , So the meat and fennel will not be salty.
Some things that are good for the body will have some strange tastes. For health, we can try to accept them and make slight changes to them. We will also eat happily!