Home-cooked Food is Simple to Make-celery Pork Buns
1.
Melt the yeast in warm water and let it sit for five minutes. Put a little salt, sugar, and salad oil in the flour, mix with yeast to form a moderately hard dough, and leave it in a warm place to ferment.
2.
Wash the celery, soak it in light salt water for 15 minutes, rinse it and blanch it in boiling water, remove it and soak it in cold water, then chop it into minced pieces.
3.
Put an egg, salt, salad oil, monosodium glutamate, soy sauce, cooking wine, pepper into the pork filling, squeeze a little celery water, and start beating until the meat filling is strong. Put it in the refrigerator to taste.
4.
The dough is fermented to double its size, and the air inside is removed and kneaded for a second fermentation. After it has risen again, spread a little soda on the dough and knead it again. Rub into long strips, and cut into uniform agents.
5.
Roll the agent into thin slices.
6.
At this time, mix the chopped celery and minced meat evenly, start wrapping, and add carrots to decorate after wrapping.
7.
Grease the steamer and place the wrapped buns on top, leaving more space between the buns, otherwise they will stick together after steaming. Let it stand for 20 minutes, steam with cold water, turn off the heat for 15 minutes after boiling, and let it rest for another 5 minutes to uncover the pot.
8.
It is steamed, shiny, and decorated with carrots that my son likes.
9.
One more piece.
Tips:
The steps are very detailed, I believe that if you follow this step by step, you will definitely make a successful bun.
One more thing, you must not roll too thin when rolling the agent, too thin without a soft taste, and the moisture in the filling will easily moisten the dough, and the steaming effect will not be good.
