The Quick Noodles Made in Summer--celery and Shrimp Meat Buns

Name: The Quick Noodles Made in Summer--celery and Shrimp Meat Buns
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 600g Flour; 280g water; 5g yeast; 500g celery; 325g Pork belly; 300g Sea shrimp; 5g salt; 1 spoon Cooking Wine; 1/2 a spoon sesame oil; 1 spoon Oyster sauce; a little pepper; a little Chicken Essence; a little ginger

by Yunduo Bread (From WeChat.)

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

The husband doesn't like to eat steamed buns, one of the reasons is that he doesn't like the special smell of the dough due to fermentation. He is very sensitive to this. So I thought, can reducing the fermentation time reduce the smell? So, taking advantage of the favorable fermentation conditions of the high temperature in summer, I made this celery and shrimp buns with one-time fermentation. The husband ate five mung bean porridge at one go, saying that this is the best bun he has ever tasted. Although the trick is old-fashioned, it is still very useful to be a wife, haha. This method is also suitable for friends who don’t want to eat overnight buns. Be prepared the night before and get up an hour early in the morning, but you can eat fresh hot buns. Try it!

The Quick Noodles Made in Summer--celery and Shrimp Meat Buns

1. Chop the meat the night before, and use three fat and seven lean pork. First add salt to the meat filling and stir until it is sticky, then add the cooking wine and oyster sauce and beat vigorously, and finally add the chicken essence.

2. Sea prawns are peeled and removed, and the resulting prawns are cut into large cubes and marinated with cooking wine and pepper.

3. After making the above two items the night before, cover them with plastic wrap and store them in the refrigerator. The next day, first melt the yeast in the water, and then pour the yeast water into the flour to neutralize it evenly. Be careful not to pour the water all at once to avoid the flour not drowning. The water absorption of each brand of flour is different, and the water consumption is generally adjusted at a ratio of 45%-50%.

The Quick Noodles Made in Summer--celery and Shrimp Meat Buns recipe

4. Cover the dough with steamed cloth and wake up for about five minutes.

5. Use the waking time to chop the celery.

6. Pour the celery into the meat, mix well, add sesame oil, and finally pour the marinated shrimp. Mix the vegetable stuffing well.

7. Roll the awake dough into long strips.

8. Cut into about 35 doses.

9. Press each dose flat with the palm of your hand.

10. Use a rolling pin to roll into a round piece with a thick middle and thin edges. The illustration is exaggerated, in order to let everyone see clearly.

11. Place the meat filling in the center of the dough and wrap it into a fish mouth shape. Put the wrapped buns in the steamer for about 20 minutes, and see that the noodles are light. After the proofed buns are steamed for 15 minutes, turn off the heat and simmer for 5 minutes.