Dog days are extremely hot, people are easy to get angry, for a long time, it may cause dry stool, at the same time, hot days sweat a lot, easy to cause sodium and potassium imbalance, at this time, we should eat more celery, can help people laxative, adjust the balance of sodium and potassium.
Dog days, often eat some celery, but also help to clear heat and detoxification, dispell disease and strengthen the body, flatten the liver and lower blood pressure, nourish blood and beautify the face, usually the liver fire is too strong, the skin is rough and often insomnia, headache people, can eat more appropriately, especially the elderly, usually must eat more celery, the body has a lot of benefits.
There are many ways to make celery, today I will share with you a new practice - pork celery stuffed buns, in the future, we will steam the buns, don't make noodles in advance, eat and wrap, all fluffy and soft, the filling inside is also fresh and fragrant and beautiful, better than the outside selling, in fact, the method is very simple, time-saving and labor-saving, let's see how I do it!
Recommended recipe: pork and celery stuffed buns
Main ingredients: pork, celery, carrots, fungus, eggs, flour, yeast powder, sugar, green onion ginger, Sichuan pepper
Here's how:
1. Put the prepared green onion and ginger into a small bowl, then put a spoonful of Sichuan pepper, two broken star anise, then add an appropriate amount of warm water, stir well with a spoon, and set aside.
2. Prepare 2 fresh celery, pick off the celery leaves, don't throw them away, wash the celery, cut it into long sections, and then put it in a pot of boiling water, then add a spoonful of edible salt, drop in a few drops of cooking oil, blanch the celery for 2 minutes, control the water and take it out, which can make the celery not easy to change color.
3. Put the celery on the board and chop it a little with a knife, so that it tastes better, and there is no need to chop it too much, and finally chop it into a little small granules.
4. Put the blanched carrot on the board, chop it, wash the fungus soaked in advance, and chop it with a knife, and put it together with the carrot for later use.
5. Pour the minced meat into a large bowl, then add 1 tablespoon of salt, 1 tablespoon of sugar, a little chicken essence, an appropriate amount of pepper, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, and a spoonful of dark soy sauce.
6. Pour the filtered green onion, ginger and pepper water into it, wait for the water to be completely absorbed by the meat filling, pour in the water again, and finally grab the meat filling and mix it until it is viscous, continue to add the water, and then whip it constantly.
7. Then, put an egg into the meat filling, stir it evenly again, and add the egg, which can make the meat filling taste more smooth and tender, and the filling you want to make it more delicious, and the cooking oil is also very important.
8. Finally, add 100 grams of cooking oil to the meat filling, the cooking oil can also be added according to the fat and thinness of the meat filling, adding the cooking oil can lock the moisture in the meat filling, increase the fragrance of the meat filling, after the meat filling is adjusted, put it in the refrigerator for 1-2 hours, so that the taste will be better.
9. Next, pour the chopped celery, carrots, fungus and green onion and ginger into it in turn, add a spoonful of sesame oil, stir well with chopsticks, and a celery pork filling is ready, put it in the refrigerator for later use.
10. Next, wash the celery leaves with water several times, after washing, directly control the water and take it out, put it into the wall breaker, then add 250 grams of warm water, beat it into celery juice, and then filter it with a strainer, then add 4 grams of yeast powder, a spoonful of sugar, stir well with a spoon, and put it aside for later use.
11. Prepare 500 grams of flour, add an egg to it, stir it well with chopsticks, then pour the freshly prepared yeast water into the flour in small quantities and many times, stir while adding, stir until the dough is flocculent, then add a little peanut oil, and finally knead it into a dough that is not soft or hard by hand.
12. Next, you don't need to wake up, put the dough directly on the board, knead it repeatedly with your hands, knead it for about 5 minutes, knead it into long strips, and then cut it into a dough of uniform size, tidy it up by hand, press it flattened directly, and then roll it into a bun skin with thin edges and thick middle.
13. Take a piece of bun skin, put the adjusted filling in the middle, and then wrap it slowly according to the technique of pinching while turning in a circle, and finally pinch the closing place tightly, so as to prevent the leakage of the filling.
14. Boil the water in the steamer to about 35 degrees in advance, so that the buns can be quickly proofed twice, and then put the steaming drawer on it, don't turn on the fire first, give it a second proofing for about 15 minutes, and then turn on the fire, steam for 15 minutes after steaming, then turn off the heat and simmer for 5 minutes, which can prevent the buns from retracting and collapsing.
15. A very delicious pork and celery stuffed bun is ready, the bun skin is soft and chewy, the filling is also fragrant and flavorful, you can't stop taking a bite, it's really too gluttonous, the more you eat, the more fragrant it is.
16. The steamed buns made in this way, with a bowl of millet porridge for breakfast, are really delicious to eat, and the method is also very simple, no need to make noodles in advance, saving time and effort, and using celery to do this, especially suitable for the elderly and children at home to eat, like friends, quickly collect it and try it.
Tips:
1. When blanching celery, add some edible salt and edible oil to keep the celery green color, make it taste more crisp, and at the same time lock in moisture, so that nutrients are not easy to lose.
2. Don't add too much water at one time, add a small amount of water many times, so that the meat filling can completely absorb the material water, and the meat filling is not easy to come out of the water.
3. When beating the meat filling, be sure to stir clockwise, so that the meat filling can completely absorb the water.
4. If you want to make the filling delicious, the meat filling must be whipped in place, so that the meat filling will be tender and juicy, not fishy or firewood.
5. When mixing the dough, add peanut oil to make the dough more delicate and smooth, whether it is steamed steamed buns or steamed flower roll buns, they are particularly fragrant.
Conclusion: Eating steamed buns on dog days, it's a pity to miss this stuffing, clearing heat, detoxifying and nourishing the skin, no need to make noodles in advance, the filling is fragrant and delicious, and the more you eat, the more fragrant it is.
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