Main ingredients:500g fennel, 300g pork filling, 600g flour, 8g fresh yeast. Ingredients:2 teaspoons of salt, 1 teaspoon of sugar, 2 teaspoons of cooking wine, 1 teaspoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of cooked vegetable oil, monosodium glutamate, pepper, pepper, green onion, ginger, a little. (Ingredients can be put according to your own taste, these are for reference).
Practice: Melt fresh yeast in lukewarm water into yeast water, add it to the flour bowl, knead it into a homogeneous dough, and cover it with molasses.
Wash the fennel and put it into a pot of boiling water to soften. Put the fennel into cold water to cool down, then squeeze out the water and chop it (usually people use raw fennel, but try blanched fennel). Chop the scallions and ginger.
Put the minced onion and ginger, a little salt, cooking wine, pepper and soy sauce into the meat mixture. Stir the meat mixture vigorously. Add the chopped fennel into the meat mixture. Add a little salt, sugar, cooked vegetable oil, sesame oil, mix well into the bun filling. Well, the following is to follow the general procedure of making buns. One thing to note here: the buns must be covered with a damp cloth and allowed to rise for 20 minutes. This is one of the key points to make the buns fluffy. Turn off the heat for 3 minutes before opening the lid and removing the buns.
Large steamers take less than 10 minutes to cook, but if you have a small steamer at home, steam the dumplings for 10 to 12 minutes after the water comes to a boil, but keep the heat down. Fennel is also known as the fragrant shredded cabbage, the young leaves can be used as vegetables to eat. The fruits are used as a spice to remove the odor from meat and for medicinal purposes. Roots, leaves, and the whole herb can also be used as medicine, and the seeds of fennel are a flavoring, and the stem and leaf parts are also aromatic and are often used as a filling for foods such as buns and dumplings. Cooked fennel greens or soaked in wine for drinking, can work the gas, dispersing cold, pain