How to make fennel seed buns

Many people are not particularly familiar with fennel. Fennel is cabbage, which has many names in China. In some regions, it is also called cabbage, Chinese cabbage, and round cabbage, etc. This is a cruciferous vegetable with relatively high nutritional value. It is also common to use this vegetable to make buns. It tastes good and has a good effect on regulating the body.

How to make fennel seed buns

Main ingredients: flour, pork

1. To let the dough rise, put an appropriate amount of flour into a container (according to the number of people in your family), add leavening or baking powder, and knead the dough with warm water until it rises to more than twice the original size. 2. Cut the meat into small pieces for stuffing, put oil in the pot, sauté peppercorns and star aniseed until fragrant, then add the meat and stir-fry until half-cooked (more fat will make it more fragrant, and those who don’t like fat can cut the fat into smaller pieces). Pour it onto the chopping board and chop it, add appropriate amount of dark sauce, and chop the scallion and ginger and the meat.

, thirteen spices, spice powder and chicken essence, mix well (remember not to add salt first). Add the seasoned fennel and meat together, mix well and set aside.

4. Add appropriate amount of alkaline flour to the dough, knead it for 10-20 minutes, cut it into pieces and roll it into slices. After rolling a part, add salt to the filling and stir quickly. When it is evenly mixed, you can open the package and put it in the steamer for 15-20 minutes.

Note: You can use cooked meat or minced raw meat. I personally think cooked meat tastes better. Remember to add salt to the filling when you start wrapping it, this will prevent water from coming out and prevent the loss of nutrients !

Introduction of Fennel

Cabbage, scientifically known as Brassica oleracea, is a plant of the Cruciferae family and the genus Brassica. It is a variety of cabbage (Brassica oleracea L.). It is also known as cabbage, foreign cabbage, white cabbage, round cabbage, lotus white, etc.

Cabbage is cold-resistant, disease-resistant, strongly adaptable, easy to store and transport, has high yield and good quality. It is widely cultivated throughout China and is one of the main vegetables in spring, summer and autumn in Northeast, Northwest and North China.

It is cultivated in all parts of our country. Cabbage comes from the Mediterranean region of Europe and is one of the most important vegetables for Westerners. It belongs to the cruciferous family. There are about 400 varieties of cabbage, including flowering cabbage, stem cabbage, smooth leaf cabbage and curly leaf cabbage. Raw cabbage is rich in vitamin C, vitamin B1, folic acid and potassium, and cooked cabbage is also rich in vitamin C, potassium and folic acid.