The practice of fennel pork buns


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\”Suddenly I really want to eat the buns of fennel seedlings, fennel, The fragrance seems to be permeated in the air, and the temptation of food becomes the motivation of action. When it comes to the bag, the following starts. In addition to rich vitamin A and C, the content of carotene and calcium is also high. The seeds can be used for medicinal or spices, which have the effects of driving wind and expectorant, dispersing cold and stomach and relieving pain.
1. Promote digestion and absorption
2. Cold prevention: You can drink a little fennel raw juice with onion soup.
3. Rinse your mouth after cooling.
4. Inhalery pus: Mash the leaves, stick it to the affected area, change 3 times a day, naturally fade. 123]

The details of the ingredients

Main ingredients


About 7 two

    [ 123] Anise

  • about 2 kg
  • Flour

  • 3 pounds Sorghum noodles
  • A moderate amount

  • corn surface [ 123] A moderate amount
  • Auxiliary material
  • salt
  • 10 grams



123] Soy sauce

A moderate amount
    Thirteen incense

  • A moderate amount Onion
  • Half Tree

  • Seideline [123 ] Appropriate amount
  • Oyster sauce A moderate amount
  • Yeast powder A moderate amount
  • [ 123] Light taste
  • steaming process A few hours of time

The method of the fennel pork buns [123 ]

  • 1

  • Yeast powder adds water and add flour and noodles. (Add some nutrition of coarse grains, add a little sorghum noodle and corn surface.) And to the hand light, noodles, pot light, the dough is moderate and moderate, and then put it in a warm place to wake up.

    Now you can prepare a bun filling, wash fennel, control water.

  • [健康面食系列]茴香猪肉包子的做法步骤:1


  • Pork, this time the diced, add salt, soy sauce, thirteen incense, oyster sauce mix after cutting Evenly, pickle for a while, taste.

  • [健康面食系列]茴香猪肉包子的做法步骤:2


  • After the fennel is cut, add the meat filling, add thirteen incense, salt, oyster sauce, onion, mix well, mix well Then put the sesame oil and adjust it.

  • [健康面食系列]茴香猪肉包子的做法步骤:3


  • When the face is 2-3 times large, you can bun. Knead the noodles on the same size, and then press the thickness of the middle thickness with a thick size, and the thin skin on both sides.

  • [健康面食系列]茴香猪肉包子的做法步骤:4


  • Pinking.

  • [健康面食系列]茴香猪肉包子的做法步骤:5


  • Eighteen folds in thin skin stuffing.

  • [健康面食系列]茴香猪肉包子的做法步骤:6


  • Come, come, come, collectively bright. Wake up in the warm environment for twice, about half an hour, it feels very light to pick up the bun with my hands, even if it wakes up.

  • [健康面食系列]茴香猪肉包子的做法步骤:7


  • Add enough water to the pot, put the buns on the pot, cover, low heat to wake up and send it. After a while, about 5-10 minutes, and then it was cooked for 20 minutes.

  • [健康面食系列]茴香猪肉包子的做法步骤:8


  • Do not unveil the lid immediately after steaming, wait a little bit, otherwise the bun will return Shrink.

  • [健康面食系列]茴香猪肉包子的做法步骤:9


  • Because the corn surface and sorghum surface are added, the skin is not white, it is yellow and yellow, it can Eat it.

  • [健康面食系列]茴香猪肉包子的做法步骤:10

    1, add some alkaline noodles to the fennel filling, and can be kept green after steaming. So did not add.

    2, the steaming ratio of the hot water pot is better, but it takes a little longer.

  • 3, do not unveil the lid immediately after steaming.

  • 4, finally add sesame oil when mixing, because sesame oil is salty. If the filling is not fragrant, it means that the salt is not enough, and it means that the salt is too much.


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