Mountain Celery Buns

Name: Mountain Celery Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 850g Flour; 1 bowl pork; 9g yeast; 530g warm water; 1 tablespoon Soy sauce; 1 tablespoon Cooking Wine; 1 tablespoon sesame oil; 1 tablespoon Steamed dumpling seasoning; 3 tablespoons salt; 1 tablespoon Chicken Essence; Some water; 4 tablespoons oil; 1 piece shallot; Some ginger

by Jin Feng Qiwu

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Main value medicinal:
Shanqian has the effects of treating rheumatism arthralgia, waist and knee pain, cold headache, carbuncle swelling and pain.
Mountain celery is a high-grade rare vegetable in celery. The nutrient content of mountain celery is also higher in wild vegetables, and mountain celery seedlings can be used as spring wild vegetables.
Its nutritional effects are:
Celery contains high iron content, can supplement women's menstrual blood loss, eat it to avoid pale skin, dryness, and bleak complexion, and can make eyesight, black hair celery is a high-fiber food, it is digested in the intestines. A substance that is lignin or intestinal fat. This kind of substance is an antioxidant that can inhibit carcinogens produced by intestinal bacteria at high concentrations. It can also speed up the operation time of feces in the intestine; reduce the contact of carcinogens with colon mucosa to achieve the purpose of preventing colon cancer.
Celery can speed up the digestion and elimination of the stomach, and then through the diuretic function of celery, the alcohol in the stomach is excreted through the urine, so as to relieve the pressure on the stomach and play the effect of sobering and protecting the stomach. The filling is more flavorful than celery, and the fragrance of wild vegetables. "

Mountain Celery Buns

1. Pick mountain celery, wash and blanch for a while.

2. Rinse it out with cold water.

3. Chopped green onion and ginger.

4. Add some water to the meat filling and stir in one direction, then add water and stir, then add the onion, ginger, salt, oil and all the seasonings and stir in one direction, and chop the celery.

5. Mix well the meat and celery.

6. Fermented noodles (1 hour at room temperature), 850g noodles, 530g warm water, 9g yeast.

7. Knead the dough to exhaust, divide it into pieces, pinch the pleats, and pack the stuffing.

8. Wrap everything on a steamer with oil, add cold water under the drawer, cover and steam, turn the water on for 15 minutes and turn off the heat, wait 5 minutes before opening the lid.