1. Foeniculum vulgare has the effects of warming yin and dispelling cold, promoting qi circulation and relieving pain; Eggs nourish yang.
2. This product warms the middle and dispels cold, and does not hurt yin and body fluid.
Grams of food:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
The method of fennel bag:
Ingredients: 200 grams of minced meat on the back buttocks, 300 grams of fennel, 300 grams of medium gluten powder, appropriate amount of pepper water, white pepper powder 1 teaspoon, ginger powder 1 teaspoon, 4 teaspoons of salt, cooking wine 1 tablespoon, soy sauce 1 tablespoon, and chicken juice/kloc-.
1. stuffing: (in order to make the steps clear, introduce the stuffing first. In practice, it is suggested that the dough should be mixed first to avoid too long mixing time and the stuffing will come out. Ingredients: 200 grams of minced meat on the back buttocks and 300 grams of fennel. Seasoning: appropriate amount of pepper water, white pepper 1 teaspoon, ginger powder 1 teaspoon, 4 teaspoons of salt, cooking wine 1 tablespoon, soy sauce 1 tablespoon, chicken juice 1 tablespoon and sesame oil 1 tablespoon.
2. Add white pepper, ginger powder and 1 teaspoon salt to the meat stuffing and mix well, then add cooking wine, soy sauce and chicken juice and mix well.
3. Soak Zanthoxylum bungeanum in water15min to make Zanthoxylum bungeanum water.
4. Slowly pour the pepper water into the meat stuffing, and stir while adding water to make the water stuffing.
5. Add sesame oil and wrap the fragrance in the meat stuffing. Be sure to adjust the salty taste before adding sesame oil, otherwise it is difficult for the salty taste to enter the meat stuffing. The meat stuffing should not be too thin, because there will be a little soup in fennel. If there is no pepper water, use water. Pepper water helps to remove the fishy smell.
6. Wash fennel in advance to control moisture and cut it into pieces with a spatula. Mix well with the meat stuffing, add the remaining salt to taste, and adjust the dosage according to your own taste.
7. After the stuffing is ready, wait for the stuffing.
8. Dough raw materials: 300g medium gluten flour, warm water about 160- 170g, 5g instant baking powder, and 40g warm water for dissolving baking powder.
9. Take baking powder+warm water and stir to melt. If there is more water to dissolve the baking powder, there will be less water to mix the flour.
10. Slowly pour the melted fermentation water into the flour while stirring.
1 1. Then take clean water at the same temperature, and slowly pour it into flour, stirring while pouring it, and stirring it into flour floc.
12. Knead the dough, put it in a basin, and cover it with plastic wrap.
13. Ferment to the size of 1.5-2 times. If your room is hot, put it indoors. If the room temperature is low, put it in the oven or microwave oven.
14. If you don't know whether the fermentation is finished, just dip your finger in some flour and poke a hole in the dough. If it doesn't retract, it's finished. If you take it back slowly, it will not be enough.
15. Open the fermented dough and you can see rich silk nests. If your steamed stuffed bun is a little sour, it is over-fermented.
16. Take out the fermented noodles, exhaust and knead them into a circle.
17. Knead into long strips, and then cut the agent. I can feel a little smaller. I got an average of six doses, and I feel that eight doses are good.
18. Knead the medicine into a circle and flatten it by hand first.
19. Then open it properly with a rolling pin, with the edge as thin as possible and not too thin in the middle. This kind of steamed stuffed bun will not be too sticky to pinch, and the bottom will not ooze soup.
20. Fill the middle with stuffing and wrap it into a green embryo according to the method of wrapping buns.
2 1. All green embryos are made in this way.
22. Soak the drawer cloth, wring it out, put it on the pot drawer, put in the raw steamed bread, cover the pot and let it stand for 15 minutes to relax the dough, which is helpful to the extensibility of the steamed bun skin.
23. It can be compared that the loose green dough is very uniform and fat. But at this time, it should be noted that because there are only three in the pot, the other three green embryos are still on the chopping board.