pan-fried bun stuffed with
This is to learn from our snack shop here when frying pan-fried steamed buns upside down, and discovered that there are advantages to putting them upside down: the skin where the folds are pinched will inevitably be thick, but once you put them upside down, the thick skin will be fried and fragrant. The skin will not be too thick at all, and it will be better to eat. If the food inside is made of jelly, it will not easily flow out
Recipe Recommendations
- flour 300 grams
- yeast 4 grams
- water several
- pork belly appropriate amount
- mustard appropriate amount
- chives a little
Steps for pan-fried bun stuffed with
1
Dissolve the yeast with warm water, pour it into the medium flour, add water as appropriate, knead it into dough, and leave it in a warm and moist place to wake for about half an hour.
2
Shred, diced, and then chopped into stuffing.
3
Cut the pickled mustard into fine pieces, stir into the meat filling, and then stir in the black sesame seeds.
4
Add cooking wine, salt, soy sauce, fresh shellfish sauce and other seasonings and mix well.
5
Evacuate the awakened noodles and divide them into small doses.
6
Roll out and wrap in the meat filling.
7
Pinch the pleats and wrap them.
8
Hold the pleated side and dip the other side with white sesame seeds. (Hahaha, it doesn't matter if the pleats are not pinched well)
9
Brush oil into the pan and place the pleated side down into the pan.
10
Cover and wake up for about 15 minutes.
11
After boiling for about two or three minutes, pour cold water into the pan pan about 1/2.
12
Cook until the water is dry, sprinkle with chopped green onion, and turn to low heat and fry for a while.
13
Gently push the rice pan with chopsticks and move it. The whole process is fast, no more than 15 minutes.
14
Qinqin and Dad don't like food that is too oily. They think the food sold outside is too oily, so they only brush a thin layer of oil in the pan. The bottom is not as thick as the food sold outside, but it is still fragrant and crispy. It's delicious.
15
Black sesame mustard tuber meat filling ~~~ dipped in sweet and spicy sauce. This is how kiss likes to eat it best.pan-fried bun stuffed with Make Tips
1. You have to add enough water at one time, and the steamed buns will suddenly collapse when you add water halfway. This happened when I added less water to a pot at the beginning. 2. I made just two pots of 300 grams of flour, but there was only a little more meat filling, which was quite accurate. 3. When the first pot woke up, the remaining fried buns were also wrapped. When frying the first pot, it was equivalent to the fried buns in the second pot being awakened, so the second pot was directly fried.