1. Wash fennel first ~ ~ (you want @ @ @)
2. air fennel and chop it up, because it's a steamed stuffed bun, it doesn't need to be very thin, but it can't be too big ~ ~
3. Take a proper amount of vermicelli and boil it in boiling water for 8 minutes, then take it out and pour it with cold water, then cut it into sections, the smaller the better, and put fennel after it is done ~ ~
4. Take a proper amount of fine noodles and make them into segments, about 1 cm, which is larger than vermicelli ~ ~
5. Take a proper amount of oil and heat it in a pot, then add the prepared fine noodles, stir them with chopsticks until golden brown, and then take them off and dry them a little ~ ~
6. Pour the dry oil and noodles into fennel and vermicelli, add salt and stir, the amount of salt is according to your own taste ~ ~ Then add some sesame oil, and then it's over ~ ~ And mix the noodles well and you can wrap them up ~ ~
Formula of fennel steamed stuffed bun and meat stuffing ~ ~
1. Wash pork (pork belly is also acceptable) and cut into diced pork. Add a tablespoon of soy sauce, salt, minced onion and ginger, cooking wine and sweet noodle sauce, stir well, and then marinate in the refrigerator 1 hour.
2. Wash fennel seedlings, let them cool and chop them. Add a little alkaline flour and knead well (fennel seedlings are bright and crisp and sell well-but don't add too much).
3. Add the marinated meat, oil and salt, and mix well (the fragrance of fennel seedlings is self-contained, and the seasoning should not be too much and too miscellaneous, otherwise it will affect the fragrance of fennel seedlings).
Skills of steaming steamed bread with steamed noodles ~ ~
1. When using yeast powder to make dough, it is best to use warm water, and then put it in a mild place. The temperature is preferably around 35 degrees, and it can be done in about ten minutes.
Don't hurry to steam the steamed buns after they are wrapped. Cover with a layer of cloth and wake for about 40 minutes, then boil and steam in the drawer. After the pot is boiled, it will be cooked in about 15 minutes (of course, it has something to do with the size of the steamed buns you wrapped).
3. If time is tight, you can't wait for the steamed stuffed bun to wake up for 40 minutes, or you can directly put cold water on the drawer and take it out after boiling 15 minutes. The effect is the same.
When awake, the face is soft and elastic, full of dimples. If the time is not well grasped, the steamed bread dough is as black and yellow as dead noodles and has no elasticity, which seriously affects the taste.