Fennel buns are simple and delicious. How to adjust the stuffing of fennel buns?

Fennel buns don't need to kill water. Because fennel is a kind of coarse fiber vegetable, it is not easy to produce moisture, while steamed bread is a flour-waking food, which will absorb some moisture, even a little moisture will be taken away by steamed bread skin. Therefore, when steaming steamed buns, the buns should not be too dry. When mixing meat, add a little water to make the buns thinner, so that the buns taste juicy and delicious. Take 500 grams of fat and lean pork stuffing, add 50 grams of soy sauce, add 0/5 grams of rice wine/KLOC-,stir well, add 250 grams of bone soup or replace it with water, stir while adding, so that it can be fully absorbed into the meat stuffing.

Then, add 8g of salt,10g of monosodium glutamate,10g of seasoning and 8g of white sugar for seasoning, stir vigorously to make the seasoning fully melt into the meat stuffing, and then put it in the refrigerator for freezing after adjustment to make the meat stuffing fully tasty. Mince fennel, ginger and onion. In order to refresh yourself, you can add a proper amount of red onion. Add 300 grams of fennel powder, 20 grams of ginger foam, 50 grams of onion and 80 grams of onion before wrapping the steamed stuffed bun, and pour 50 grams of sesame oil and mix well to wrap the steamed stuffed bun.

After mixing the fermented dough with alkali, fully knead it, then pull the kneaded batter into a small extruder, knead it into a ball, then flatten it, and roll it into an oval skin with a rolling pin. One catty of pork stuffing, three grams of salt, six grams of chicken essence, five grams of chicken essence powder, proper amount of soy sauce, a small amount of thirteen spices, a small amount of sesame oil, four liang of water, one liang of seasoning oil, one liang of ginger and garlic, and three liang to four liang of fennel. Put the pork stuffing into a pot, add salt, essence and chicken essence powder, stir thirteen spices, add water for five times, then add sesame oil and seasoning oil and stir.

Finally, add fennel and stir to determine the water flow type of meat stuffing. For example, for making steamed stuffed buns and jiaozi, four or two Jin of water is enough, but for making glutinous rice balls, at least six or two Jin of water is needed for one Jin of meat stuffing, and in some places, even eight or one Jin of water is needed. Naturally, if the meat pies are thick and easy to boil, most of them are vegetables and fruits filled with three or two pounds of meat. It is to copy fruits and vegetables in the boiling flood and keep them emerald green for the first time.