pan fried pork bun

1

Heat the pan and put more oil in it. After the oil is hot, knock the eggs directly into the stir-fry powder, so that you can stir-fry the yellow and white eggs. Remove the eggs and leave the oil behind.

2

Stir the shrimp skins into the pan until done, take out and let cool.

3

Cut leeks and prepared fungus into fine pieces, mix with eggs and shrimp skins to form a filling, add appropriate amount of salt, and add pepper noodles according to personal taste.

4

Make the noodles soft and make them soft. Just like making dumplings, roll out the leather bag filling.

5

Heat the oil in a pan, add the steamed buns, wait until the downward-facing side becomes golden, and turn the steamed buns over.

6

When the other side is fried until golden brown, pour in half a bowl of cold water, cover the lid, and simmer over high heat.

7

When the water is drying quickly, open the lid and shake the pan to prevent the fried buns from sticking to the pan. Because the water previously put will soak the steamed buns, change the heat to a low level, fry both sides to dry, and you can be taken out of the pan.

The first time I took photos of cooking, I was not prepared enough. The final product had not been taken yet, and the camera was out of power! This kind of fried bun ensures that the skin and filling are cooked well, and the meat filling is no problem. When mixing the meat filling, you can boil some pepper water (that is, water boiled with clear water and pepper skin, it is very fragrant) and adjust it to the filling. In this way, the water-fried buns will have the effect of filling soup, and the soup will taste full of flow! There are many fillings suitable for water-fried buns: leek egg filling (fungus and shrimp skin can be added), celery meat filling, cumin meat filling, etc. My 3-year-old baby loves them very much. He can eat six of them in one meal! It is worth mentioning that these ingredients are all green! The flour is ground from wheat grown by my mother-in-law, the leeks are grown by my mother-in-law, and the eggs are laid by chickens raised by my mother-in-law. Faced with all kinds of vegetables brewed with additives on the market, we can eat the grains and vegetables grown by our in-laws with confidence. Well, parents in rural areas are not bad either. At least they can let us eat food!