Celery bun
By VicentaLakin
The celery is extremely nutritious and contains a variety of vitamins and minerals, and is made of pork and celery, and the evaporated buns are not greasy and delicious。
Recipe Recommendations
- medium-gluten flour 500 grams
- yeast 5 grams
- warm water 250 grams
- minced pork 350 grams
- celery 500 grams
- onion of 5
- Jiang 1 small piece
- vegetable oil 30 grams
- oyster sauce 2 tsp
- soy sauce 1 teaspoon
- salt Half a teaspoon
- shisanxiang 1 teaspoon
- cooking wine 1 teaspoon
- cornflour 1 teaspoon
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Celery bun
1
Scavengers, onions, ginger cutlets, which are purified, are placed in the mixer and broken。
2
Vegetable oil, platinum oil, raw pumping, salt, 13 fragrances, wine and powder are placed in the pig's meat and mixed in the same direction。
3
Add broken celery, onions, ginger, mixed in a single direction into a meat pate, for backup。
4
Flour is mixed with yeast, slowly pouring into warm water, while it is mixed with chopsticks。
5
Sprinkled to the surface, covered with lids or shampoo, and fermented to twice as large as warm。
6
The index finger is covered with powder, a hole is inserted in the middle, the hole does not collapse, and it is fermented when it can be seen in the middle of the face。
7
The fermented pasta is smoothed to the surface, and the growth strips are split into sizeable facial agents。
8
Put the small agent in a bun and wrap it in a meat pie。
9
Packed bags are placed in a box-painted steam cage, with spacing, because the steam will be larger and twice as large。
10
The fire opened up the water, it shut down for about 15 minutes, and then the pan was lifted after five minutes。
11
The finished map appreciates it。
12
The finished map appreciates it。Celery bun Make Tips
1. The cooling pot, which remains evaporated for about 15 minutes after the water has been released. 2. The roof of the pot shall be lifted in five minutes after the evaporation, and when the lid is opened, be careful not to drop the water on the lid。