How to make celery buns

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you how to make celery buns.

1. Bundle the celery neatly, cut off the dirty head about one centimeter in front, then remove the yellow leaves and wash them together with the leaves; put clean water in a pot and boil it, put in the washed celery with leaves and blanch until it is soft (it only takes one minute), turn off the heat, take out, and put it in cold water to cool; take out the celery and squeeze out the excess water, put it on the chopping board and cut it into fine pieces with the stems and leaves, then wrap the celery pieces with gauze and squeeze out the celery juice as much as possible. Do not pour out the squeezed celery juice, but put it in a clean bowl for later use

2.1 Add soy sauce, salt, chopped green onion, pepper water (put pepper in a bowl and add 50g boiling water to soak, cover and wait for it to cool down to become watering the flowers. If you find it troublesome, you can directly add pepper powder) and minced ginger to the minced meat and stir in one direction, then add the squeezed celery juice and stir in the same direction until the pork stuffing is firm; then add chopped celery and seasoning oil and mix well, it is celery stuffing.

3.2 Chop the pork or mince it into minced meat for later use; also prepare half a bowl of chopped green onions

4.1Put the skin on your hand and add appropriate amount of stuffing

5.2 Cut the fermented dough into 30g pieces, and then roll them into round skins with thick middle and thin edges.

6. Use your other hand to make small folds along the edge of the dough; pinch the small folds and bring them together in the middle, and finally tighten them completely so that the filling inside cannot be exposed.

7. Put cold water in the steamer, apply a layer of vegetable oil on the steaming curtain, put the wrapped buns in, leaving about 1-2 cm space between the buns; cover the pot, simmer the sugar for 20 minutes, bring to a boil over high heat and steam over medium heat for 15 minutes.

After reading the above introduction to the method of making celery buns, do you still want to eat instant noodles? Be nice to yourself, learn some skills, and take care of yourself. Only in this way can you truly enjoy food and enjoy life.