There are many fried buns depending on the filling. There are general fresh meat fillings, stuffed meat fillings, and three fresh fillings, as well as soup fried buns with pig skin jelly, and chicken sauce fried buns with chicken juice...
The fried buns that Tuo Ma served today are the very traditional method of Shanghai chicken sauce fried buns. The chicken juice added into the filling is not chicken soup, but chicken claw jelly.
The crispy bottom, the soft skin, the smooth filling, and the overflowing soup. What could be more tempting than this?
Pan-fried buns with chicken sauce
By AshleeWalsh
Recipe Recommendations
- medium-gluten flour 400 grams
- cold water appropriate amount
- cornflour 15 grams
- eggs one
- chicken feet 300 grams
- Pork in front of pork 300 grams
- salt appropriate amount
- soy sauce 10 grams
- cooking wine 15 grams
- pepper 1/4 teaspoon
- chicken essence 1 teaspoon
- salty and fresh
- fried
- several hours
- senior
Steps for Pan-fried buns with chicken sauce
1
After cleaning up the chicken feet, take a large soup pot, pour in most of the pot of water, boil, add the chicken feet, ginger slices, cooking wine, and salt, boil again, turn to low heat, and simmer slowly for 2 hours until the soup is thick and the water is halfway through, turn off the heat.
2
Strain out the soup, pour into a covered container, cool, and place in the refrigerator for more than 4 hours.
3
After the soup solidifies into a frozen shape, invert it and remove it.
4
Cut it into dices.
5
Cut the pork into small dices and place it in the cooking machine. Add an egg, a tablespoon of cooking wine, and beat into a meat paste.
6
Mix the pork stuffing with the chicken feet jelly, add salt, cornflour, chicken essence, pepper, and soy sauce, stir well, and place it in the refrigerator again to refrigerate.
7
Place the flour in a large basin, make a nest in the middle, add yeast and water, and use chopsticks to stir until it becomes flocculent.
8
Knead into a smooth, even dough.
9
Cover with a protective film and place in a warm and moist place to ferment until twice as large.
10
Remove the dough and knead it again, cover it with a damp cloth, and relax for 20 minutes.
11
Rub into long strips, cut into small doses, round and flatten, and roll out into a round dough sheet.
12
Wrap in meat filling, fold, and wrap into steamed buns.
13
Brush the bottom of the wrapped buns with water.
14
Place in a sesame bowl and cover the bottom with sesame seeds.
15
Pour the right amount of oil into the pan and place the steamed buns dipped in sesame seeds neatly in the pan.
16
Add clear water, and the amount of water should be just enough to cover the steamed buns.
17
Cover the lid, bring to a boil over high heat, turn to medium heat, and fry until the water is completely dried.
18
Finally, open the lid and sprinkle with chopped green onion.
19
When eating, dip it in your favorite sauce, which can be vinegar or sauce. I use a four-in-one sauce of watercress, chopped pepper, balsamic vinegar and sesame oil. The taste is quite good.