How to make celery and chili buns

Celery is a very common ingredient in our lives, and it can be cooked in a variety of ways. People like celery not only because it tastes good, but also because it is nutritious and can lower blood pressure. What we are going to talk about today is celery and chili buns. The combination is simple, but the taste is crisp and refreshing. The method of making this bun is very simple. As long as we master the skills, we can often eat this delicacy at home. So, how do you make celery and chili buns?

Steps to make green pepper and celery meat buns

1. I won’t go into details about how to make the flour and dough, you can refer to the previous recipes for small flower rolls, etc.! The flour I use is coarse and black, and cannot be used to make thin noodles.

2. I like to mince the meat myself, but of course you can use a food processor or ready-made mince! Put more dried shrimps and no need to add salt (if you don’t like dried shrimps, season with salt).

3. Blanch the celery in boiling water for 30 seconds, remove, drain, chop and squeeze out the water (add the celery water to the meat filling, don’t waste it).

4. Add all the seasonings except yeast powder, stir in one direction, and add chopped onion and green pepper.

5. Add celery and mix well!

6. When the dough has risen to twice its size, knead it until it is smooth, cut it into pieces, and roll it into skins, making it thicker in the middle (as shown in the picture).

7. If you don’t know how to make pleats, just seal the mouth or put it upside down.

8. After wrapping, let it rise for 30 minutes! When it’s cold, add cold water to the pot, boil over high heat until it’s full of steam, then switch to medium heat and steam for about 15 minutes (increase or decrease according to the size of the buns). Turn off the heat and simmer for five minutes. Quickly remove the lid to prevent dripping.

9. There was too much stuffing, so I added some ordinary flour and started making dumplings.

10. Dumplings.

11. The fragrance is so refreshing!

Steps to make meat buns

1. Fermented white dough and pumpkin dough

2 Roll into dough and set aside

3Fold and roll into a roll, then roll into a cylinder

4Cut into equal parts of similar size and roll into round pieces

5Put appropriate amount of fillings on the dough

6 Then use your thumb and index finger to fold and pull the bun to seal it.

7Put the wrapped buns in a steamer that has been brushed with oil or covered with gauze, put them in the pot, cover the pot and ferment for another 20 minutes.

8. Steam in boiling water for 15 minutes, then turn off the heat and simmer for at least 2 minutes before serving.

9Fried stuffing. . . Because I used a little more fat. . So I fried it a little bit. . . It’s okay not to fry.

10. Stir-fried bun filling. . . . Because I used slightly fatter meat, I sautéed some onions, but you don’t have to stir-fry them.

Tips

When steaming steamed buns or dumplings, do not open the lid of the pot immediately in the middle of the process or after turning off the heat. Make sure to simmer for 2 minutes before opening the lid. Otherwise, the result will be that the dumplings or dumplings will collapse, and after the dumplings collapse, they will be not much different from steamed buns with unleavened dough. I have personally experienced this. Kitchenware used: Steamer Category: Staple food, breakfast for the elderly, home cooking, other cuisines