pan fried pork bun
By VicentaLakin
Recipe Recommendations
- flour 500G
- Stewed pork belly 200g
- vermicelli appropriate amount
- leek appropriate amount
- refined salt appropriate amount
- soy sauce appropriate amount
- cooking oil appropriate amount
- yeast appropriate amount
Steps for pan fried pork bun
1
Preparations that need to be done in advance: Soak the vermicelli in warm water until soft, chop it up and pour in soy sauce to pickle for 1 hour, select washed leeks and cut it into small pieces, and cut the marinated pork belly into small dices. Stir the flour with yeast. Put the pickled vermicelli strips, leek segments, and stewed pork diced into a small basin.
2
Pour in 2 tablespoons of oil and appropriate amount of refined salt and mix well.
3
After kneading the dough evenly and vigorously, squeeze it into a dough slightly larger than the usual dumpling dough, and roll it into thin slices.
4
Wrap in the mixed filling, wrap around the edges.
5
Sprinkle a little oil into the pan, and place the wrapped buns in line after heating the pan.
6
After the steamed buns are slightly shaped, pour dilute flour water along the edge of the pan, cover the lid and turn on high heat.
7
Wait until the steamed buns are cooked and the noodles are ready to dry, turn around and pour in the oil and change the heat to a low level. Wait until the flour water is completely mushy and creaky before serving the pot.pan fried pork bun Make Tips
Pan-fry steamed buns and other dough until the water is completely mushy and crunches before leaving the pan (use a large size plate to cover the steamed buns, hold the plate with your hand, and turn the pan upside down).
1. Soak the vermicelli in warm water, chop it up and pickle it with soy sauce. When cooked, the vermicelli is bright and fragrant.
2. Blend the flour water as thin as possible. When it becomes sticky, wrap it on the buns to form a circle of batter, which will affect the appearance of the buns.
3. When frying the steamed buns, you must control the heat well and do not fry them to burn them.
1. Soak the vermicelli in warm water, chop it up and pickle it with soy sauce. When cooked, the vermicelli is bright and fragrant.
2. Blend the flour water as thin as possible. When it becomes sticky, wrap it on the buns to form a circle of batter, which will affect the appearance of the buns.
3. When frying the steamed buns, you must control the heat well and do not fry them to burn them.