When it comes to Shanghai's snacks, people must first think of the famous four kings of old Shanghai: fried dough sticks, pancakes, glutinous rice and soy milk.
But what everyone doesn't know is that "Sheng Jian and Xiao Long" is also one of Shanghai's famous snacks! Shanghai can be said to be the birthplace of Xiao Long and Shengjian steamed buns. Almost all snack bars have Xiao Long and Shengjian for sale, and even the breakfast stalls on the street will not lack this kind of breakfast. Many people in old Shanghai have a special liking for "fried steamed buns".
Pan-fried steamed buns
Recipe Recommendations
- flour 300 grams
- dry yeast 3 grams
- qingshui 180ml
- pork stuffing 200 grams
- dried mushrooms 20 grams
- green onions 50 grams
- ginger 15 grams
- green onion appropriate amount
- black sesame appropriate amount
- salt 3 grams
- spiced powder 1 grams
- pepper 1 grams
- chicken powder 3 grams
- soy sauce 10 grams
- sesame oil 5 grams
Steps for Pan-fried steamed buns
1
Prepare ingredients.
2
Pour dry yeast into the flour and mix well.
3
Use warm water at 30 degrees to mix the dough.
4
Knead the dough until smooth.
5
Cover the basin with plastic wrap and start to keep warm and ferment.
6
Cut the soaked mushrooms into pieces.
7
Cut ginger into minced powder and set aside.
8
Add minced ginger and five-spice powder to the pork filling.
9
Then add white pepper powder.
10
Add appropriate amount of salt.
11
Add appropriate amount of chicken powder.
12
Pour a little soy sauce into the meat filling.
13
A little Shaoxing rice wine.
14
Mix well with a little sesame oil.
15
Then slowly add the water used to soak the mushrooms into the meat filling and stir hard. The water accounts for about 40% of the meat filling. Add it in several times. Never add too much mushroom water at one time. Stir it hard every time. Add it a second time.
16
Cut the scallion into chopped green onion (with small chives can also be, but not as fragrant as scallion), chopped green onion to put later, in the beginning of the package of small steamed bread and then add chopped green onion, so the taste will be better.
17
First pour the shredded mushrooms into the meat filling and mix well.
18
Then add the chopped green onion and mix well.
19
Mix well the meat filling.
20
Cut some shredded chives and set aside.
21
Then take out the fermented dough and knead the dough evenly on the chopping board.
22
Pull into a uniform dough and press flat and roll the skin.
23
Wrap the meat filling one by one with the dough sheet and make it into small steamed buns of uniform size.
24
Pour appropriate amount of cooking oil into the frying pan, place the prepared small steamed buns into the frying pan, and start frying over low heat for 5 minutes. Pour in clear water when the bottom of the steamed buns is slightly yellow.
25
Cover the lid and simmer for 5 minutes. After simmer for 5 minutes, open the lid and immediately sprinkle cooked black sesame seeds and chopped chives on the small steamed buns while taking advantage of the water vapor. Use a small shovel to scoop some hot oil on the small steamed buns to blanch the chives. Just fine.
26
Then use up all the water vapor and you can take it out of the pot and plate.
27
Serve with balsamic vinegar and hot sauce.Pan-fried steamed buns Make Tips
1. Don't make the dough too hard. According to the formula, in 300 grams of dry flour, use 180ml of warm water to mix the dough. The hardness and softness will be more appropriate. The dough should be kneaded until smooth before starting to ferment. After the dough is fermented, knead it evenly again. 2. When beating the meat filling, you can use mushroom water, pepper water, onion and ginger water, pork bone soup, etc., all of which taste good. If you use pig skin soup to beat the meat filling, it is recommended that the amount added should not exceed 40%. For example, you can add 50% to make small dumplings. After beating the meat filling with pig skin soup, you need to refrigerate it for 5-6 hours before using it better. 3. When frying small steamed buns, you can divide them into three periods, one frying, two braising, and three drying. If the bottom is evenly colored, you can be taken out of the pan. Each time period takes about 3-5 minutes. Use the firepower evenly. If you find that the local color is too fast, you can control the temperature by constantly moving the frying pan so that the overall color is even.