Pork, celery and steamed buns

Pork, celery and steamed buns

Introduction:

"Remove the celery leaves, wash it, blanch it with boiling water, take it out and put it in a basin, pour in cold water, so as to keep the celery green. Drain the water and chop it up for later use. Add soy sauce, salt, thirteen spices and monosodium glutamate to stir. Add the cut celery into the meat sink, pour in the oil, and then add the chopped green onion and ginger to the bun

Production steps:

Step 1: remove the celery leaves, wash it, blanch it with boiling water, take it out and put it into a basin, pour in cold water, so as to keep the celery green, drain the water and chop it up for later use. Put the minced meat into the basin, add a little water to disperse, add soy sauce, salt, thirteen spices, MSG, oyster sauce, continue to stir, add the cut celery into the meat pit, pour in the oil, and stir well. When making steamed buns, add chopped green onion and ginger and stir well.

Step 2: the noodles are already made. Put some baking soda, knead well and wake up for 15 minutes.

Step 3: wrap the steamed buns and put them into the pot. Steam for 15 minutes and then put them on the plate.

Step 4: if there's a bit of sink left, I'll add some leeks.

Step 5: live some noodles, make dumplings and put them in the refrigerator.

Materials required:

Pork stuffing: 250g

Celery: 500g

White flour: 500g

Sunflower oil: 100g

Soy sauce: right amount

Salt: right amount

Scallion: one tree

Jiang: a little

Oyster sauce: a little

Baking soda: moderate

Thirteen spices: appropriate amount

MSG: right amount

Note: when I go to work in the morning, I tell my husband to deal with the celery well, so I don't have any photos. He also mixed the meat stuffing. Under my guidance, it's a little thin. ha-ha

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: Original