Huaihua Shui-fried buns
Ingredients: Flos sophorae
Recipe Recommendations
- Flos sophorae appropriate amount
- eggs appropriate amount
- flour appropriate amount
- dry yeast appropriate amount
- warm water appropriate amount
- olive oil appropriate amount
- salt appropriate amount
- shisanxiang appropriate amount
Steps for Huaihua Shui-fried buns
1
Mute the dry yeast with warm water, pour into flour, mix into dough, and ferment.
2
Put a little oil in a frying pan, add the beaten egg liquid and stir-fry until done, and cut into small pieces.
3
Brush the sophora flowers off the branches with your hands, wash them thoroughly, and drain off the water.
4
Put the scrambled eggs and sophora flowers in a bowl, and add a proper amount of thirteen spices.
5
Add appropriate amount of salt, and the amount of salt should not be too much.
6
Pour in appropriate olive oil.
7
Stir well and the water-fried dumplings are ready.
8
The dough is fermented to two to three times the size.
9
Take a small piece and knead it evenly and then knead it into a slender strip.
10
Cut into small doses, flatten them, and roll them into thin slices.
11
Take a dough sheet and put appropriate amount of sophora japonica stuffing and wrap it into steamed buns.
12
Wrap all the steamed buns in this way and carry out secondary kneading for about half an hour.
13
Put a small amount of cooking oil in a wok or pan and brush it off with a brush.
14
After heating the oil a little, add the steamed buns and fry them over low heat until the bottom is slightly colored.
15
Add water and submerge the steamed buns until about two-thirds of them, cover them, and heat to medium low.
16
After about five minutes, when the water becomes very little, open the lid of the pot until the water has dried up and then serve the pot.Huaihua Shui-fried buns Make Tips
1. Roll out the skin of the fried buns as thin as possible, and the buns should not be too big, so that they can be easier to ripen. 2. When frying steamed buns, the heat must be low, otherwise the outside will be burnt but the inside will not be cooked yet. 3. Cover the lid when frying, and the steamed buns will cook faster.