How to make stuffing for steamed stuffed buns with fennel filling delicious?

The following is the method to prepare delicious stuffing for steamed stuffed buns with fennel filling:

Ingredients:

Four, yeast powder, eggs, fennel sprouts, oyster sauce, salt, ten Three fragrances.

Steps

1. Fennel seedlings have a unique taste. Some people like it very much. They feel refreshed after eating. Fennel seedlings are very nutritious and suitable for all ages. Prepare a pound of fennel seedlings, clean them, shake off the water, and chop into fine pieces. Be sure to control the moisture. Too much water and too much soup will make it difficult to adjust the filling.

2. Crack 2 eggs into a bowl, stir into egg liquid, heat oil in a pan, pour in the egg liquid, stir with chopsticks while pouring, and fry into loose and fine egg crumbs, ready to serve. Pan, don't fry it too old.

3. The crushed eggs must be allowed to cool before pouring into the fennel seedlings, otherwise they will be burned. First pour a spoonful of vegetable oil, stir evenly to seal off the surface moisture, and then add it according to personal taste. Mix salt, oyster sauce, and thirteen spices, and then open the package.

4. The steamed buns are all thin-skinned and filled with large fillings. They are delicious and nutritious. Adults and children love to eat them. If you can't finish them, put them in a plastic bag and heat them directly next time.

Cooking tips:

1. To make steamed buns, you need to mix the noodles first, and handle the filling ingredients when proofing. After the noodles have proofed, mix the fillings. , even if such buns are filled with plain fillings, they will not be difficult to shape because of the excess water. Generally, 5 grams of yeast powder is enough for 500 grams of flour. Don’t put too much.

2. When frying eggs, you don’t need to add too many seasonings. You can add them after they are fried and mixed with the stuffing. Cut the fennel after the bun noodles are about to rise, so It can avoid water leakage. You don’t need to put too many seasonings in the vegetarian stuffing. The simpler, the better. Most of the seasonings needed in the meat filling are to suppress the fishy smell of the meat.

3. When steaming steamed buns, let the raw embryos of the buns rise for a while, and then steam them after they become larger in size. This way the buns will be softer and more delicious, and can avoid collapse. In addition, the steamed buns with vegetarian fillings do not need to be steamed for too long, 15 minutes is enough. The buns will be soft and delicious.