Pork buns stuffed with parsley

Overview

I grow my own celery, so I can eat it year after year after sowing it. This is the first harvest since the beginning of spring this year. Carefully cut off the strong branches and leaves around the whole celery plant, leaving the tender heart to grow slowly. This kind of parsley has a very strong smell. You can smell the strong fragrance while squatting in the celery field, which is very comfortable. I took advantage of today's break to cut off more than 3 pounds of celery and make steamed buns to eat. The purpose is to learn how to make steamed buns like Die'er. Just watching the video is not enough. You need to practice to improve.

Tags

• staple food
• pasta
• home cooking
• children
• breakfast
• steamed buns
• black fungus
• clear water
• old soy sauce
• parsley
• peanut oil
• pork
• thirteen incense
• umami soy sauce
• yeast
• ginger
• plain flour
• salt

Ingredients

Steps

1. 1 Cut the pork into small dices, first into slices, then into strips and then into cubes. Add the seasonings soy sauce and thirteen spices, mix well, and set aside to marinate for 2 hours.

   

2. 2 Unpick the celery leaves, wash them, blanch them, cool them to dryness, chop them up, squeeze them into small pieces, and squeeze them to remove some of the water, preferably without dripping.

   

3. 3 Fungus chopped

   

4. 4 Chopped ginger

   

5. 5 Put all the ingredients to be processed and processed in one container

   

6. 6 Heat peanut oil in a pot, add Sichuan peppercorns and sauté until fragrant, remove from heat

   

7. 7 Pour in the oil from 7. Add appropriate amount of salt and MSG to taste, mix well and the filling is ready.

   

8. 8 Dissolve the yeast in the water, add the flour and form a smooth dough, cover it and place it in a warm place to ferment.

   

9. 9 Exhaust and knead evenly

   

10. 10 The fermentation is completed when it has doubled in size

    

11. 11 Divide the relaxed dough into 2 pieces, roll one piece into a long strip, and cut into dough balls of the same size.

    

12. 12 Roll it into a skin with thinner edges and a slightly thicker middle, wrap it with filling, and press it firmly.

    

13. 13 Put the prepared stuffing

    

14. 14 Put the prepared stuffing

    

15. 15 Twist and wrap into buns

    

16. 16 Place the wrapped buns on the curtain and cover with a semi-dry damp cloth for about 25 minutes

    

17. 17 Pour cold water into the pot and put the buns in, making sure to leave some space. Bring the pot to a boil over high heat, then reduce the heat to low for 15 minutes, then turn off the heat and simmer for 3 minutes, then open the lid and take it out.