There are many vegetarian fillings commonly used in steamed stuffed buns. Such as carrots, white radishes, mushrooms, dried tofu, leeks, Chinese cabbage, fennel seedlings and so on. Let's look at the steps.

Method for package fennel seedlings

Exercise:

Composition:

300g of mutton, 300g of fennel noodles, 300g of flour, water 150g, corn oil 10g, 2 tsps of refined salt, 2g of soy sauce 1 porcelain spoon, 2g of pepper, chicken essence 1 seasoning spoon, oyster sauce 1 porcelain spoon.

Cooking steps:

1. Put the flour into the dough mixer and add water for three times until the flour becomes a big floccule. Mix dough 15 minutes, and wake up for 30 minutes.

2. Chop the mutton, add an egg, 1 tablespoon salt, soy sauce, pepper, oyster sauce and chicken essence, stir evenly, stir vigorously and marinate for 30 minutes.

3. The time for curing mutton is "wrapping the skin". Take out the noodles and knead until the surface is smooth. Rub into long strips, cut into several doses, and roll into a round skin with a slightly thinner periphery and a slightly thicker middle. "Press the surface until it is smooth and non-sticky." . When rolling the dough, squeeze it from the edge to the middle.

4. Blanch fennel seedlings into pieces and add them to mutton. Add corn oil and 1 tbsp salt, stir well, and make steamed buns. If you use sheep oil, you don't need to add corn oil. Fennel is fresh before dehydration. Fennel will come out after adding salt, so wrap it as soon as possible and don't put it. )

Fennel powder is mainly composed of fennel oil. Fennel oil can stimulate gastrointestinal nerves and blood vessels, promote the secretion of digestive juice, increase gastrointestinal peristalsis, strengthen the stomach, and help relieve spasm and pain.