Pickles and pork buns
By VicentaLakin
Last Saturday, Dad went fishing again. My mom and I were so busy washing sheets, getting tanned, not cooking at noon, and making some noodles. At night, they did not want to cook, because they could not finish and became leftovers the following day. So I made two pots of fried buns, and then I made a pot of spicy soup. Well, this is beautiful。
Recipe Recommendations
- Arowana dumpling flour 250 grams
- water 135 grams
- yeast 3 grams
- pork front leg meat 200 grams
- sour carrot art. 4
- Sour cabbage 1/4 of
- sugar 10 grams
- corn oil 2 tablespoons
- salt 8 grams
- oyster sauce 1 tablespoon
- cooking wine 1 tablespoon
- soy sauce 1 tablespoon
- spiced powder 1 gram
- salty and fresh
- fried
- several hours
- ordinary
Steps for Pickles and pork buns
1
The material first. It's better with front leg meat. It's a little softer. It's a little thinner. We make our own pickles, and we can't trade them for other materials。
2
Flour with water, a spoon of oil, sugar, yeast and noodles. Don't touch the sugar. It'll affect the fermentation. If it's cold, it's better to use warm water, but it can't be too high, can't exceed 40 degrees, or feel a little warm。
3
It would be more appropriate to rub a smooth face, almost softly with earlobes. And then it fermented twice as big。
4
We'll prepare the meat. The pork, sour carrots and veggies are cut to pieces, with all kinds of sauce, and a clockwise or counterclockwise mixes the glue in one direction and then covers it with static. The taste can be adjusted to your preferences。
5
The dough is 2-2.5 times larger, and it can be seen in the interior with large holes in beehive form。
6
A thin layer of dry powder is placed on the board, which flattens the well-released face, and repeats it again and again until it is seen that there are no visible air holes。
7
The noodles are divided into several agents on average. It's usually a small fry bag. I split 16 pieces of flour。
8
A small agent is taken, with a crutches to form around 10 cm in diameter, like a dumpling skin, which is thinner in the middle。
9
The left hand puts the skin in the palm of the hand, puts an appropriate amount of meat, then the right hand squeezes the edge of the skin, like a paper fan, and finally seals the mouth。
10
It's a good bag, and I'm not doing it well. Although everyone likes to eat buns with thin skins, it is suggested that new hands should be kept less meat, which is good. When you're good at it, put more meat in it。
11
When the buns are packed, the bottom sticks a little dry powder, otherwise it's easy to stick to the board when it wakes up. Stay awake for 10 to 30 minutes, remember best to cover it to prevent the buns from drying. When you wake up the buns, you'll notice a much larger increase. Time depends on the temperature of the room, which is short in terms of high temperature and low temperature。
12
If you don't stick the pot down to a little bit of oil, you can just go through the bottom of the pot, heat it up, line up the buns and leave a little space. It's hotter, it's not too big, it's easy to fry。
13
The bun frys the bottom yellow. Don't go too far, or the final product will be hot。
14
Half a bowl of water follows the pot and cannot go straight to the bun, otherwise it affects its hair. The water shall not exceed one third of the height of the bun and shall be covered by a small fire. It can't be opened until it's almost dried up. If you're not sure the bag is ripe, add water again. I usually add water twice。
15
The second one's dry, a little onions, a little sesame, a little cover, a fire, a minute。Pickles and pork buns Make Tips
One, different brands of flour have different rates of water consumption, can start with half the amount of water, then slowly add up, and it would be more appropriate for the normal and good face to be almost soft with our earlobes. 2. Fried buns are generally small and smaller than steam buns. I'm a evaporating package with half the weight. For example, I make eight steamed buns for half a pound of flour. Three, the buns need a non-composed pot, so they can start with a little focus, so they can't be too hot, or they'll be so black in the back. Water should not be added directly to the buns, nor should it exceed one third of their height, otherwise it could affect their hair。