Beef buns with celery

Overview

I made this beef bun to use up a piece of beef in the refrigerator, and it tasted much better than I imagined. Taking a bite of the steaming buns fresh out of the pan is really satisfying. The steamed buns were steamed after dinner. In fact, dinner had already been eaten, but I couldn't help but eat one.

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• fast food
• beef
• celery
• cooking wine
• ginger
• green onions
• light soy sauce
• oyster sauce
• peanut oil
• sugar
• thirteen incense
• zanthoxylum bungeanum
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Knead the dough first and let it ferment until it doubles in size and small holes appear on the surface, indicating that the dough is fermented.

   

2. 2 Put a few peppercorns in a bowl, soak in hot water and set aside.

   

3. 3 Chop the beef into minced meat, add scallions, ginger and a little white wine.

   

4. 4 Add a little light soy sauce to taste.

   

5. 5 Put a little sugar.

   

6. 6 Pour the pepper water into the ground beef one at a time and stir in one direction.

   

7. 7 Add chopped celery.

   

8. 8 Add a little oyster sauce.

   

9. 9 Add appropriate amount of peanut oil.

   

10. 10 Add appropriate amount of salt.

    

11. 11 Add a little pepper and a little thirteen spices. (Thirteen incense can be omitted)

    

12. 12 Finish with a few drops of sesame oil.

    

13. 13 Deflate the dough, divide it into pieces, and roll it into a round shape with thin edges and thick middle.

    

14. 14 Wrap in filling and close.

    

15. 15 After all the buns are wrapped, put them in the pot to rest for half an hour before turning on the heat. Bring to a boil and turn to medium heat for 15-20 minutes. Turn off the heat and wait 5 minutes before opening the lid.

    

16. 16 A little chili powder is added to a small half of the filling, which personally makes it taste better.