When making celery meat buns, it is not very possible to avoid the loss of water-soluble vitamins in celery. After all, it requires a heating process, unless it is eaten raw or heated very much. Do it. Let’s take a look at how to make celery meat buns.

Main ingredients: celery, pork

Step 1: Choose fresh pork that is seven lean and three fat, remove the fascia, soak it in water to remove contamination and blood, and then control the moisture.

Step 2: Chop 500 grams of processed beef into pieces, add 1 egg white, 30 grams of minced ginger, 50 grams of oyster sauce, 5 grams of light soy sauce, 5 grams of dark soy sauce, 4 grams of chicken essence, and MSG 4 grams, 4 grams of pepper, 2 grams of thirteen spices, 2 grams of sugar, and 5 grams of salt.

Step 3: Mix the pork stuffing and all the seasonings evenly, add 100 grams of green onion, ginger, and pepper water in several batches, and stir in one direction with chopsticks while adding water.

Step 4: After adding water to the pork filling and beating vigorously, add 50 grams of cooking oil and mix well. This will not only prevent the water in the pork filling from flowing out, but also make the dumpling filling more fragrant.

Step 5: Add 150 grams of chopped celery to the prepared meat filling, so that the pork and celery filling is ready.

Step 6: The prepared pork and celery stuffing can be placed in the refrigerator and allowed to solidify and thicken before being wrapped into buns.

Key points:

1. Beating the pork filling is very important. When seasoning and fetching water, be sure to stir in the same direction.

2. You can add celery to the prepared pork filling according to your own needs. If you like it more vegetarian, add more celery; if you like more pork, add less celery. If you add too much celery, add an appropriate amount of salt.