Celery pork buns
By VicentaLakin
The health benefits of eating fermented food more often than not. Those with weaker digestive functions, such as children and the elderly, are better suited to fermented buns, buns, pastries, bread, etc. The fermented buns, etc., facilitate digestive absorption, because enzymes in yeasts contribute to the breakdown of nutrients. The nutrients contained in fermented buns and bread were three to four times higher than the large cakes and noodles, and proteins had increased almost twice. The reason is that the yeasts used not only make them softer and better, but also add significantly to the nutritional value of these pasta. The yeast is rich in vitamins, minerals and enzymes. The fermented yeast is also a strong antioxidant that protects the liver and has some detoxification. Minerals such as selenium and chromium in yeast are resistant to aging, anti-tumours, prevention of arterial sclerosis and increased human immunity. After fermentation, one of the planting acids in flour that affects the absorption of calcium, magnesium and iron can be decomposed, thus increasing human absorption and use of these nutrients. Likewise, some fermented pasta for breakfast, like bread, the energy of which will be released quickly, making people all morning
Recipe Recommendations
- medium-gluten flour 500G
- dry yeast
- sugar a small spoonful
- milk 280G
- pork 250g
- celery 600g
- ginger paste 1 teaspoon
- green onion 1 tablespoon
- soy sauce 1 tablespoon
- salt 1 teaspoon
- oyster sauce 1 teaspoon
- cooking wine 1 tablespoon
- soy sauce 1 tablespoon
- sesame oil 2 tablespoons
- white pepper 1 small pinch
- qingshui 100ml
Steps for Celery pork buns
1
Let's get ready. We'll have to pack it. Celery wash. Cook a pot of water and prepare a cold one! When the water boils, the fresh celery is thrown into it, burned for half a minute, and the cold water is immediately in the cold water, which suddenly becomes warm water, which continues to wash and wash. Until the temperature comes down. The food becomes green and green。
2
Pick up the celery, cut it, squeeze it dry! If you don't do it, the buns won't taste good
3
Add all the sauce except water to the pig's scrawl and mix it into a sticky hair。
4
100 ml of water is added three times to the meat pap, each with a strong mixing in one direction until the water is fully absorbed by the meat and the next. a small sticker: a proper amount of fresh water in a meat pap can make the mouth soft and gravy。
5
We'll have the food and meat evenly mixed, and we'll freeze for one or two hours. A little sticker: It tastes good when it tastes good. And it's cold to pack. Don't put a hot bag in it. It'll burn the yeast's bun
6
add sugar blending to the 280g warm milk or warm water for melting, and then gently spill the dry yeast over the water. cyclops: it's easier to keep yeast alive in warm water, but not more than 40 degrees. high temperatures burn yeast to death。
7
After approximately four minutes of static, a foam was seen on the surface of yeast water, indicating that the dry yeast had been activated, slowly pouring the yeast into the flour and mixing it around。
8
Flour and yeast water are mixed and formed into a lasagna, and transferred to a mattress or a board to smooth the surface of the lasagna. A small tip: taking some time to smooth, this step will determine whether the tissue of the buns is nuanced。
9
fermented twice as big, about an hour, in a large basin。
10
When the noodles are twice as big, they are moved out of the bowl onto the board, rubbing the face for the second time, draining the air, and rubbing the face again to smooth. A small fermentation test can be done by poking a hole in the face by the finger of flour, indicating that the face is either ready or slightly retort。
11
scratch the face into a long strip, cut in one piece, a facial agent of about 30-35g。
12
The edges close to the middle. With a crutches, it is made of thin mid-heavy, slightly larger than the palm of the hand. (b) Pettyr: The pasta which is temporarily not used in the pasta is covered with a membrane。
13
Put it in a proper amount and wrap it in a bag。
14
Packed bags were placed in a steam cage with oil paper or cages on it. The pot is poured into an appropriate amount of hot water, with a steam cage, a lid and a second fermentation for 10-15 minutes。
15
When the buns became apparent, the fire heated up and the water evaporated for another 15 minutes。
16
And when the fire closes, it will be enough to open it. And the platinum paste: Don't be bored, because of the food in the bag, it will be yellow