[healthy Pasta Series] Fennel and Pork Buns

Name: [healthy Pasta Series] Fennel and Pork Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: About 7 taels pork; About 2 kg Fennel; 3 catties Flour; Some Sorghum noodles; Some Cornmeal; 10g salt; Some Soy sauce; Some Thirteen incense; 1/2 a tree shallot; Some sesame oil; Some Oyster sauce; Some yeast

by Hongyunxuan

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Suddenly I wanted to eat the buns of fennel seedlings. The fragrance of fennel seemed to be permeating the air. The temptation of delicious food turned into a driving force for action. If you say that you can pack it, the next step is to begin.
Dang, Dang, Dang, Dang, introduce the protagonist: (from the Internet)
Fennel is rich in vitamins A and C, and also has a high content of carotenoids and calcium. The seeds can be used as medicinal or spice, and have the effects of dispelling wind and phlegm, dispelling cold, invigorating the stomach and relieving pain. Its specific uses are as follows: Fennel
1. Promote digestion and absorption
2. Anti-cold: You can add a little fennel juice and green onion soup to drink it for sweating.
3. To treat tonsillitis: Make a decoction containing juice and rinse it after cooling.
4. Sucking pus: mash the leaves, stick them to the affected area, change them 3 times a day, and subside naturally.
5. Treat frostbite: apply raw juice to the affected area and massage. "

[healthy Pasta Series] Fennel and Pork Buns

1. The yeast powder is hydrated and boiled, and flour is added to knead the noodles. (Add a little coarse grain nutrition, add a little sorghum flour and corn flour.) After finishing the dough, the dough is moderately soft and hard, and then put it in a warm place for proofing.

[healthy Pasta Series] Fennel and Pork Buns recipe

2. Now you can prepare the stuffing for the buns. Wash the fennel and control the water.

3. The pork, cut into cubes this time, add salt, soy sauce, thirteen incense, and oyster sauce, mix well, marinate for a while, and taste delicious.

4. After the fennel is cut, add the meat, add the thirteen spices, salt, oyster sauce, chopped green onion, mix well, then add the sesame oil to adjust, set aside.

5. When the noodles are 2-3 times the size, you can make buns. Knead the noodles evenly, pinch it into a uniform size agent, and use a dough stick to press it into thick skin in the middle and thin on both sides.

6. Filling.

7. Eighteen pleats of thin-skinned stuffing.

8. Come, come, come, make a collective look. Waking up for the second time in a warm environment, about half an hour, it feels very light to pick up the buns with your hands, even if you wake up.

9. Add enough water to the pot. After boiling, put the buns on the pot, cover it, let it rise for a while, about 5-10 minutes, and then it will be cooked after 20 minutes on high fire.

10. Don't uncover the lid immediately after steaming, wait a minute, or the buns will shrink when cold.

11. Because of the addition of corn flour and sorghum flour, the skin is not white, it is yellow and fat, so it can be eaten.

Tips:
1. Add some soda noodles to the fennel filling to keep the fennel still very green after steaming. I don't like soda noodles, so I didn't add it.
2. Steaming in hot water is better than boiling in cold water, but it takes a little longer.
3. Do not remove the lid immediately after steaming.
4. Add sesame oil last when mixing stuffing, because sesame oil is to test the saltiness of the stuffing. If the filling is not fragrant, it means that the salt is not enough. If the filling is too fragrant, it means that the salt is too much.