How to make fennel buns

Fennel is a common vegetable with a unique fragrance that many people like. Using fennel to make dumplings is a common method. It can be made into meat fillings or vegetarian fillings, both are good choices. First, the flour must be fermented 2 to 3 hours in advance. When the flour is almost fermented, start preparing the filling. Let us learn how to make fennel dumplings.

How to make fennel buns

Ingredients: 850g flour, auxiliary ingredients: 8g baking powder, 3g alkali, 600g pork filling, 700g fennel, seasoning: 3g salt, a little chicken powder, 1 piece of ginger, 1 teaspoon of cooking wine, 1 teaspoon of light soy sauce, 1 teaspoon of dark soy sauce, 3g oyster sauce, 3g sesame oil, 1 spoon of sugar, 430ml water, 4 scallions, a little pepper powder

1. Add ground ginger, light soy sauce, dark soy sauce, cooking wine, salt, sugar, pepper powder, and chicken powder to the pork filling and mix well. 2. Add appropriate amount of oyster sauce and mix well. 3. Finally, add chopped green onion and appropriate amount of sesame oil and mix well.

4. Pick and wash the tender fennel, drain the water, and cut into pieces. 5. Add to the meat filling

7. Dissolve the yeast in water and mix all the ingredients together to make dough. 8. Knead until the surface is smooth and put in a warm place to ferment. 9. When it has risen to 2~3 times its original size, take it out and knead it evenly, exhaust the air, and roll it into a dough. Roll it into a thick skin in the middle and thin skin around the edges.

10. Add appropriate amount of stuffing to the dough. 11. Pinch out wrinkles evenly and place on the steamer without fermenting again. 12. Add cold water to the pot, put in the steamer, turn to medium heat and steam for 15 to 6 minutes after the water boils.

Cooking tips 1. First, knead and ferment the dough, and then prepare the filling during this time 2. This method does not require secondary fermentation 3. You need to put it in cold water and turn to medium heat after the water boils

Benefits of fennel

1. Fennel has the effect of dispelling cold and relieving pain. It has a good effect on uterine cold, waist and back pain, abdominal distension, loose stools and hernia caused by cold and dampness and qi stagnation.

2. Fennel can regulate qi and harmonize the stomach. If you encounter stomach cold, vomiting, loss of appetite, and stomach bloating and pain, you can use it in combination with dried ginger, costus root, etc.

3. Fennel can be fried into fennel oil. The aniseoxide component in fennel oil also has antibacterial effects. It can help kill harmful bacteria in the gastrointestinal tract and promote the healing of inflammation and ulcers.

4. In addition, fennel has therapeutic effects. The spice is 3 to 5 grams each time, and fennel is 60 to 80 grams each time. It is suitable for diet therapy for patients with spleen and stomach deficiency, intestinal colic and dysmenorrhea. When used in the preparation of braised dishes, it is best to use it with Sichuan peppercorns.

5. The fruit of the star anise tree of the Magnoliaceae family, which is called fennel in medicine, is also called aniseed or star anise in condiments, and is called aniseed in medicine. The medicinal functions of this substance are similar to those of fennel, but its smell is thicker and not as spicy and fragrant as fennel. Its effects on regulating qi and dispelling cold are also relatively inferior.