How to make fennel buns

Fennel is a common vegetable. It has a special fragrance. Some people like it very much, while some people dislike it very much. There are many ways to eat fennel. The most common way is to use it as a stuffing. It can be made into fennel bun stuffing. When using it to make buns, it is best to prepare an appropriate amount of pork belly, so that the stuffing will be more fragrant. Eating some of it properly is also good for the body, especially for the stomach and intestines, it can increase appetite.

How to make fennel buns

Ingredients : 300g fennel, 100g minced meat, 300g flour, 5ml yeast powder, 150g water, 70g warm water, salt, light soy sauce, oyster sauce, white pepper, ginger powder, sesame oil, corn oil. Method: 1. Ingredients for dough: 5ml yeast powder, 300g flour, 150g water, 70g warm water. 2. Production: (First make the dough) Put the yeast in warm water not higher than 35° and stir to dissolve. 3. Slowly pour into the flour, stirring from side to side. Then slowly pour 150 grams of water into the flour. Please do not pour it all at once, stir while pouring. Because the water absorption of flour is different, please arrange the amount of water according to the actual situation. Stir until it becomes the shape in the picture, which is called "laosuo" in Beijing dialect. 4. Then knead the dough into a ball with your hands, cover it with plastic wrap, and put it in a warm place to ferment for about 40-60 minutes. 5. After fermentation, the dough should be twice as large as before fermentation.

6. Ingredients for filling: 300 grams of fennel, 100 grams of minced meat, salt, light soy sauce, oyster sauce, white pepper powder, ginger powder, sesame oil, corn oil 7. Preparation (mixing filling): While the fermentation time is going on, we prepare the filling. First, break up the minced meat, then add salt, white pepper powder, ginger powder, oyster sauce, and light soy sauce and mix well in one direction. 8. After adjusting the taste, add appropriate amount of sesame oil and mix well. Slowly add clean water, stirring in one direction while adding until it becomes a sticky paste. 9. Wash and drain the fennel in advance, then use a spatula to chop the drained fennel. 10. Add the chopped fennel to the mixed meat filling and stir well. Adjust the taste with salt, drizzle with corn oil and mix well. 11. Ingredients: leavened dough, fennel filling. 12. Production (making dumplings): Knead the fermented dough into long strips and pinch them into pieces. The size is not limited, but please pinch them evenly. Roll into dough and add fennel filling. 13. Wrap into buns one by one and place on the chopping board to relax for 5-10 minutes. 14. At this time, we can cook the pot. Pour an appropriate amount of water into the pot, boil it, and steam it. 15. Put the soaked and wrung cloth in the steamer, put in the buns, cover the pot, and cook on medium heat for about 15 minutes.

Nutritional Value of Fennel

1. The main components of fennel are protein, fat, dietary fiber, anethole, fenchone and anisaldehyde, etc. Its aroma mainly comes from aromatic substances such as fenchone and anisaldehyde; 2. Fennel can stimulate the gastrointestinal nerves and blood vessels, promote the secretion of saliva and gastric juice, increase appetite and aid digestion; 3. Fennel also promotes intestinal peristalsis, relieves spasms, reduces pain, and has antibacterial effects.

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