Cilantro Flavored Meat Water Bun, Do You Like It? I think it's awesome!
Chinese cabbage is a very common vegetable in our lives. It grows in cool and humid environments, but cannot withstand frost. It also cannot grow in hot and dry areas. The production areas of Chinese cabbage in our country have no obvious boundaries.
Eating a lot of Chinese cabbage is good for the body, and it has a crisp taste. Many people like to eat Chinese cabbage, but because of its slightly bitter taste, many young children dislike eating it. There are also many ways to eat Chinese cabbage.It can be used to make soup, stir-fry, braise, or preserved as a side dish. It can also be made into dried Chinese cabbage.
Ingredients preparation
Main ingredients: meat filling,
Accessories: green onions, ginger, white pepper, star anise, light soy sauce, bone broth, celery, salt, yeast dough, baking soda, starch appropriately
Detailed steps
First: pre-mix a soft yeast dough or old dough, cover it and place it in a warm place to ferment until it becomes fluffy;
Second: according to the meat filling and personal preference, add green onions, ginger, white pepper, star anise into it, according to the amount of meat and vegetables, add salt and light soy sauce;
Third: simply stir a few times, according to personal preference and the amount of meat, add water or broth;
Fourth: mix the ingredients into a fluffy mass that looks quite watery but will not disperse, you can add pre-cleaned, chopped fresh celery or other vegetables;
Fifth: move the previously fermented fluffy dough onto a surface dusted with a layer of flour, if it's fermented and sour, try kneading in some baking soda;
Sixth: gently roll into strips and apply a skin, mix the prepared celery with the meat and then freely shape the buns;
Seventh: after all buns are finished, put them in a flat pan or electric griddle, cook over medium-high heat until they are set, pour in a slurry of cornstarch water made with about 10-15 spoonfuls of water;
Eighth: cover with a lid. Cook over low heat, braise and pat dry until the buns become plump, if you're unsure of their doneness, open the lid to peek; if they're not cooked, continue to cook and increase the fire until the bottom is browned and crispy;
