Pan-fried buns with fresh coriander meat
Ingredients: soy sauce,salt,sesame,cabbage,chives,carrots,pork belly,salad oil,sesame oil,ginger,flour,water,fine sugar,oyster sauce,white pepper
Recipe Recommendations
- pork belly appropriate amount
- flour appropriate amount
- cabbage appropriate amount
- carrots appropriate amount
- chives appropriate amount
- fine sugar appropriate amount
- salad oil appropriate amount
- ginger appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- sesame appropriate amount
- water appropriate amount
- salty and fresh
- fried
- several hours
- ordinary
Steps for Pan-fried buns with fresh coriander meat
1
After dissolving the dry yeast with warm water, add it to all the flour ingredients, and knead it into a smooth dough.
2
Place it in a warm and moist place and ferment until twice as large. When the dough is pulled apart, you will see many honeycomb-shaped holes.
3
Chop the pork belly into meat filling, first add salt to the meat filling and stir well, add a small amount of water to the meat filling, and use chopsticks to stir into the meat filling in the same direction.
4
After beating the meat filling with water, add soy sauce and fuel oil, stir into the filling in the same direction, then add minced ginger, white pepper, and sesame oil, stir well, and refrigerate for later use.
5
Put the chopped chives, carrots, and cabbage into the meat filling and mix well.
6
Roll the dough into a cylinder of uniform thickness, and cut it into 20 small doses.
7
Take a dose and press it flat, roll it into a thick skin with a thin edge, and wrap it with appropriate amount of meat filling.
8
Then slowly glue the edges into the shape of a steamed bun, and soak the steamed buns at room temperature for 20 minutes.
9
Preheat the electric baking pan (you can also use a frying pan), add a little salad oil, put the steamed buns into the electric baking pan, and fry for 2- 3 minutes until the bottom of the steamed buns is slightly yellow.
10
Mix the flour and water in a small bowl, add it to the electric baking pan, cover, and simmer for 8- 10 minutes.
11
Fry until the water is dry and the bottom of the steamed buns is golden.Pan-fried buns with fresh coriander meat Make Tips
1. The meat filling will be tender and juicy. Pour water into the meat filling. When the water is not completely absorbed by the meat filling, do not continue to add water. 2. When the meat filling is completed, the meat is sticky and the color changes from deep to light. 3. Pour enough flour and water in one go at the beginning, and do not lift the cover in the middle. 4. If using a frying pan, wait for two minutes after frying before lifting the lid to prevent the dough from collapsing when cold. 5. Flour water: flour and water (ratio 1:20)