Parsley Pork Buns
1.
Cut the pork into small cubes, first cut into slices, then cut into strips and then cut into cubes, put the seasoning soy sauce, thirteen incense and stir well, set aside and marinate for 2 hours.
2.
The celery leaves are not picked, washed and boiled in cold water
3.
Control dry water and chop it to control dry water. Chop it to remove a part of the water, preferably without dripping.
4.
Chopped fungus
5.
Chopped ginger
6.
Put the peanut oil in the pot and heat it up, then put the peppercorns in the pot and let it go
7.
Put all the processed ingredients in one container
8.
Pour the oil in 6 li, put in the right amount of salt, MSG seasoning, mix evenly, and the filling is finished.
9.
The yeast is dissolved in the water into the flour and becomes a smooth dough. Cover and leave to ferment in a warm place.
10.
When fermented to twice the size
11.
Take out the exhaust and knead well
12.
Divide the loose dough into 2 pieces, take one piece and knead into long strips, and cut into dough pieces of the same size
13.
Roll out into a thinner edge and a thicker skin in the middle
14.
Pack the stuffing according to the facts
15.
Turn into a bun
16.
Put the wrapped buns on the curtain and cover with a semi-dry damp cloth for about 25 minutes
17.
Put cold water in the pot and put the steamed buns in, paying attention to leaving gaps. Turn the pot to a low heat for 15 minutes and turn off the heat for another 3 minutes. Open the lid and take it out.
Tips:
Celery leaves are very nutritious and don't need to be thrown away. The steaming time is adjusted according to the size of the buns. The buns have a slightly harder noodles for shape. The last 饧 hair should be flexibly controlled according to the weather. In short, if you feel light when picking up the bun, it means that the 饧 is good.
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