Pork and cabbage fried buns

Shui-fried buns integrate boiling, steaming and frying during the cooking process. The rice fried buns that have just come out of the pot have the advantages of boiling, steaming and frying in oil. They have golden color, one side is scorched and crispy, and the three sides are soft and tender. They are crisp but not hard, fragrant but not greasy, and their taste is extremely delicious.

Recipe Recommendations

fa Mian 250 grams
minced pork 200 grams
cabbage leaves 50 grams
eggs one
chives Sanke
Jiang 10 grams
salt 5 grams
sweet sauce 8 grams
sesame oil 10 grams
pepper 5 grams
chicken essence 5 grams

salty and fresh
fried
three-quarters of an hour
ordinary

Steps for Pork and cabbage fried buns

Mix minced pork, minced ginger, and chopped shrimp well.

Chop the cabbage, place it with the pork in a bowl and mix well.

Then stir the sweet flour paste, pepper, salt, sesame oil, chicken essence, and the egg white of an egg (keep the yolk for later use) until evenly into the filling.

Rub the finished dough evenly and exhaust it, rub it into long strips, and cut it into evenly sized doses.

Press the dose flat.

Use a rolling pin to roll it into a round piece with a thick middle and thin sides.

Place the filling in the center of the bun skin.

Press the dough with your hands into the folds and seal it.

Brush oil into the pan and add green buns. First fry over low heat for two minutes, add a small amount of water, cover the lid and fry until the water is dry, add a small amount of water, add oil when it is almost dry, and continue frying.

Beat the remaining egg yolks, chop the chives, place them in the egg yolk liquid, and wipe them one by one on the fried steamed buns, and remove them from the pan.