Introduction: In summer, this dish is eaten openly, and it is used to steam steamed buns with aroma, dispel dampness and warm the stomach, nutritious and delicious, and you can eat three in one breath!
Entering the dog days, many people will have the phenomenon of "bitter summer", the specific symptoms are no appetite, do not like to eat, the whole body is weak, and the whole state is muddy. Traditional Chinese medicine believes that in this case, it is advisable to have a light diet, and it is best to eat some cool and refreshing ingredients, and cumin happens to meet this standard.
Cumin leaves are green, graceful, grow and bamboo, the most important thing is its aroma, because of its special taste, give fennel seedlings unique skills, that is, many vegetable insects dare not approach, so basically do not need to play pesticides, absolutely green environmental protection, according to the "Compendium of Materia Medica" records: "Fennel, warm and cold, regulate qi and relieve pain, appetizing eating."
The name of fennel also has a good meaning, with the meaning of homesickness. For the taste of fennel, people who like it are sweet, and those who don't like it scoff, but its nutrition is definitely not blown, it is rich in dietary flavor, vitamins, calcium, iron and carotene, which can supplement the vitamins and trace elements needed by the human body; It is rich in a large amount of fennel oil, which is conducive to promoting gastrointestinal peristalsis, helping digestion, and preventing constipation, and is known as "ginseng in dishes".
In real life, fennel is generally used to make dumplings, and the most common practice in my family is to make steamed buns, steamed buns are tender and juicy, delicious and not greasy, and the mouth is full of strong aroma when you eat it, which is too enjoyable! Let's take a look.
【Fennel pork stuffed buns】
1. Dough: Noodles are relatively fast in summer, prepare yeast water first, add warm water to 4 grams of yeast and stir, you can add a little sugar as a catalyst, not only the dough is fast, but also the taste of the bun is particularly good, pour it into the flour in a small amount many times, knead the dough and cover it with plastic wrap and put it aside to ferment slowly. The current weather generally takes about 1~2 hours to ferment.
2. Prepare the filling: It needs to be done in two steps, one is fennel, and the other is the meat filling.
After the fennel seedlings are washed, the water is controlled to dry, then cut into fine powder, sprinkle a little edible alkali into the finely chopped powder, grab and mix for a while, grab and mix until the cumin seedlings come out of the water, and then squeeze out the excess water and put it in a basin for later use.
Chop the pork belly into minced meat, add chopped green onion and minced ginger, stir well and season: 1 spoonful of salt to taste, 1/2 tablespoon of sugar, 1 tablespoon of oyster sauce to enhance freshness, 2 tablespoons of light soy sauce to enhance freshness, half a spoon of dark soy sauce to adjust the color, and finally knock in an egg, and then use chopsticks to stir fully in a clockwise direction to let the meat filling completely absorb the flavor of the seasoning and marinate for 30 minutes.
3. After the meat filling is marinated, it also needs to be water, so that the filling will be tender and juicy, the water here can be clear water, pepper water, or green onion and ginger water, due to the special flavor of fennel, we only need to pour water into the water, pour water into a small amount many times, and stir clockwise fully every time the water is added, so that the meat filling is completely absorbed and then add the next time, until the meat filling is stirred to the strength and looks very viscous. Then pour in the fennel seedlings, and finally add cooking oil and sesame oil, and stir well at this time.
4. Take an appropriate amount of fennel meat filling and put it into the bun skin, wrap the bun green with your own habitual method, and finally pinch and seal it tightly. Put the wrapped buns in the steamer, cover the lid, do not steam immediately, and let them rise for about 20 minutes. It is very important to proofing for the second time, then boil on high heat until the pot begins to bubble, then continue to steam for 15 minutes, then turn off the heat and simmer for another 3 minutes, then you can boil.
Fennel buns are stuffed like this, the buns are soft and will not shrink, tender and juicy, delicious and not greasy, eat a mouthful full of strong aroma, if you like the taste of fennel, you might as well try it. I'm Xiaofeng, I like the food shared by Xiaofeng, don't forget to pay attention to the foodie Fengzi!
This article was originally written by Foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, and there must be my teacher in the threesome~