How to make beef and fennel buns

Cooking is a very happy thing. You can enjoy the delicious food you make yourself. Beef and fennel buns are a simple home-cooked dish that does not require high cooking skills. When making this dish, you only need to prepare simple seasonings. When it comes out of the pot, you will smell a strong aroma of the vegetable, which will make you salivate.

1. Prepare the main ingredients. Fresh minced beef, a handful of fennel, and a bowl of flour.

2. Prepare a bowl of warm water at about 40 degrees, add appropriate amount of yeast powder and stir.

3. Prepare the seasoning. One onion, ginger, thirteen spices, salt, chicken essence, cooking oil, soy sauce, oyster sauce, and sesame oil in appropriate amounts.

4. Use your hands to knead the cotton-like flour into dough until your hands, the container walls, and the dough are all shiny.

5. Pour the flour into a container, then add the yeast water and stir until the flour becomes cotton-like.

6. Stir-fry the minced beef. Put a proper amount of oil in the pot, heat the oil to 40%, pour in the minced beef and stir-fry, add ginger, a small amount of salt, thirteen spices, chicken essence and soy sauce.

7. Seal the container with plastic wrap and place it in a warm sunny place to let it rise. The length of time it takes to rise depends on the temperature.

8. Cut the fennel into half-centimeter long segments, put them into a container, add a small amount of salt, mix well, and let it sit for five minutes.

9. When the seasonings are evenly mixed and the beef is 80% cooked, put it into a container and let it cool for later use.

10. Squeeze out a small amount of water from the fennel segments with your hands and put them into the container with the fried beef.

11. Mix the stuffing. Add chopped onion, chopped ginger, thirteen spices, chicken essence, salt, soy sauce, oyster sauce, sesame oil and other seasonings to the main filling and mix well with your hands.

12. The surface of the dough that has been proofed has pores. If the pores are numerous and uniform, it means the dough has been proofed and can be processed and wrapped.

13. Mix until evenly mixed and set aside.

14. Put dry flour on the panel, pour the fermented dough into it, and knead it continuously with your hands until the dough is smooth and knead it into long strips.

15. Cut the long dough into pieces of uniform size and thickness.

16. Coat both sides of the dough with dry flour and flatten it.

17. To rub the face. The size and thickness should be uniform.

18. Packaging. Put an appropriate amount of fillings into the dough, pinch the dough with your right hand, and make pleats one by one. Your left hand should rotate along with the movement of your right hand.

19. The finished buns.

20. The wrapped buns need to be proofed again for 10-15 minutes.

21. Put an appropriate amount of water in the steamer. After the water boils, put in the proofed buns. The steamer can be opened after 12 minutes of steam coming out.

22. Finished product picture.

Beef and fennel buns are a dish suitable for novice women to make. Simple dishes can help people practice their unfamiliar skills and also allow them to study different cooking methods.