How to make the method of fennel meat stuffing raw frying buns


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\”Fenseng coriator, also known as coriander, tender leaves Vegetables. Fruits are used for spices and are also used for medicinal. Roots, leaves, and whole grass can also be used as medicine. Anise is a kind of vegetable often consumed in daily life. Because it has its unique fragrance, many people like to eat very much , But I don’t like the taste of fennel. I don’t know if anyone is the same as me?

I remember the buns I bought outside and found that it was the fennel filling. I wanted to vomit. It is used to that taste. However, I know that fennel is rich in nutrition. Its main component is fennel oil, which can stimulate the gastrointestinal nerve blood vessels, promote digestive fluid secretion, increase gastrointestinal motility, have the effect of strengthening the stomach, qi, and help to relieve spasm. Reduced pain. Fen alenene can promote the maturity of bone marrow cells and release into peripheral blood. It has a significant effect of increasing white blood cells. It is mainly to increase neutral granulocytes, which can be used for leukocyte reduction. Anhuman coriander contains a large amount of vitamin C and B. Carotene and various human essential amino acids. It has health effects such as warming the liver and stomach, warm stomach gas, dispersing cold knots, and wind -driven evils. Fennel seedlings are rich in nutrition and smell and aroma. It is matched with meat, eggs, fungus, shiitake mushrooms, shrimp skin. It is because I know that fennel has so many nutritional effects. I decided to try to get used to this unique fragrance and slowly make myself fall in love with this different Ordinary fennel.
The first time I personally intersected with the fennel was the fennel stuffing raw frying bun. The fennel in the vegetable garden outside the house was very good because of the diligence of rainwater irrigation recently. So good, but none of our family loves to eat fennel, most of which are cut back by the family to chopped the chicken, so I have to try it quickly, otherwise all the chickens are full. \”

ingredient details


  • 50 grams
  • ] Pork 180 grams
  • flour 250 grams
  • Warm water 130 grams

yeast Powder

3 grams


2 grams

  • [ 123] Oyster sauce Half a tablespoon
  • Soy sauce 1/3 tablespoon
  • Seilant 1/3 tablespoon
  • ] Raw soy sauce 2 tablespoons
  • cooking wine 1 spoon
  • Chicken powder Half teaspoon
  • salt
  • Black pepper powder Half Tea spoon
  • Ginger 20 grams
  • Wuxiang powder

  • 1/3 corn starch
  • A little [123 ]

  • Qingshui 150 grams
    Salted fresh flavor

  • Frying process

  • [123 ] Ten minutes takes time
  • Ordinary difficulty

The practice of fennel meat filling raw frying bag

    [ 123]

  • 茴香肉馅生煎包的做法步骤:1 1

    Illy measures 250 grams of flour, put it in a slightly larger container, add 2 grams of salt and mix well; Stir in warm water and stir well after a few minutes to completely melt it. The melted yeast water slowly pour into the flour, and then pour the remaining warm water

  • 茴香肉馅生煎包的做法步骤:2

  • 茴香肉馅生煎包的做法步骤:3

  • ] 茴香肉馅生煎包的做法步骤:4


    Stir with chopsticks into cotton wool

  • 茴香肉馅生煎包的做法步骤:5 Grab rubbing into a ball, repeatedly knead it into a smooth surface, then cover the lid or wet gauze, place it in a warm place to ferment the dough to 2.5 times large


  • [ 123]

  • 4 茴香肉馅生煎包的做法步骤:6 Wash the fennel and dry water for the dough’s fermentation process

  • 5
    When the dough is fermented to 2 times larger and the internal tissue is honeycomb -like (the dough is successfully fermented: with a fingers with a finger, stretch some flour down, and it means that the dough has been fermented without shrinking or collapsed) 茴香肉馅生煎包的做法步骤:7 [ 123]

  • 6

  • Sprinkle a little corn starch on the silicone pad, take out the fermented dough on the silicone pad, rub it in full press for 20 minutes to give it for 20 minutes to give it to 20 minutes to give it to 20 minutes to give it for 20 minutes to give it for 20 minutes to give it for 20 minutes to give it for 20 minutes. The dough was exhausted, and after exhausting, kneaded into a smooth surface again, and then put it back to the inside of the basin and covered the lid. ]
    7 茴香肉馅生煎包的做法步骤:8 Use the gap of the dough in 15 minutes to deal with the fennel meat filling: Ginger washed and chopped into the meat filling together with pork

  • 茴香肉馅生煎包的做法步骤:9


  • 8 茴香肉馅生煎包的做法步骤:10 The chopped meat filling is put into the bowl, adding oyster sauce, sesame oil, raw soy sauce, soy sauce, cooking wine, black pepper powder, spiced powder, chicken powder, salt The ingredients and meat filling are evenly grasped

  • 9
    Then mix the fennel with the meat filling 茴香肉馅生煎包的做法步骤:11 [123 ]

  • 10

  • Take out the dough and rub the growth strips, cut into about 30 noodles with scraper Remove the surface of the surface), then round the small agent


  • Roll the small dough round into the middle thickness The edge of the edge of the thin noodles (the dough on the side of the silicone pad should be covered with dry powder, so as to ensure that the wrapped bun folds will not disappear), add an appropriate amount of fennel meat filling

  • 茴香肉馅生煎包的做法步骤:13

    [ 123]


    Start pinching the folding from one end, and then continue to pinch the fold in one direction until the edge of the dough is finished, close the mouth, and the buns are raw embryo (will not be held in your hand (will not be held in your hand. If you pinch it, you can also place it directly on the table)

  • 茴香肉馅生煎包的做法步骤:14

    Put the buns and embryo evenly on the wiper Cover the lid in the flat bottom without sticky pan, wake up for 15 minutes again, and then fry the medium and small heat to 3-5 minutes. ]

  • 14

  • Add a small bowl of clear water to 1/3 of the buns, put it in the water and lid and stir -fry,


About five minutes, fry until the water is dried, you can turn off the hot pot

Tips [ 123] 1. The water temperature of the surface and noodles should not be hot. The water temperature should not be too high. If the water temperature is too high, the yeast powder will lose its activity and ferment the dough; Continue rubbing with water; 3. The length of time required for fermentation has a lot to do with the external temperature. The temperature is high, the time required for fermentation is short, and the time is longer. The summer temperature is high, and the dough can be fermented at room temperature. In winter, you need to put the dough in a warm place. For example, in the north, the container contained in the dough is placed next to the heating, and the south can use a pot to boil a pot of warm water, soak the container filled with the dough in warm water, and then cover the pot lid. It can also shorten the fermentation time. If you have an oven and a fermentation function, you can use the oven directly (about 1.5 hours in winter, about 45 minutes in summer), which is convenient and fast. 4. The simple way to determine whether the dough is fermented is: insert it into the dough with the powder with your fingers, and the dough around the seal after the fingers are pulled out.Not enough, if the dough around the seal quickly sinks, then the dough is fermented excessively.Generally speaking, when the volume of the dough is fermented to twice the large hole in the dough, it means that the dough has been fermented. 5. The portion of making bun flour and liquid is 2: 1, and the amount of liquid cannot exceed 60%of the flour; . Check whether the buns are fried.You can roll the bun gently, and the bottom of the bottom is almost the same. 7. Raw frying buns are evaporated by the water in the pot to expand and mature, so the amount of water should be appropriate. A pot of raw fried buns need about 150 grams of water,


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