Fried buns with cabbage and willow leaves
By VicentaLakin
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Fried buns with cabbage and willow leaves
1
You can choose the flour you like, just medium flour.
2
Add the flour to the yeast powder and mix with room temperature or warm water around 30 degrees in summer to make a suitable hard and soft dough.
3
Chop the pork stuffing yourself and taste better.
4
Add the seasoning except chopped green onions and vegetable oil to the meat filling and stir well until strong, then add vegetable oil and mix well.
5
Then wash the cabbage and blanch it in cold water.
6
Then squeeze away excess water.
7
Cut it into pieces, chop it slightly, and squeeze it to remove excess water for use.
8
Then put the chopped cabbage into the meat filling.
9
Stir well and sprinkle chopped green onion on top.
10
Then wait until a certain time to mix well.
11
When the stuffing is ready in summer, the dough will be doubled.
12
Then knead it repeatedly to exhaust.
13
Then rub the dough round and cut it into doses, and roll it flat.
14
Then add the stuffing and fold it left and right to make the willow leaf steamed buns.
15
Wrap it all as required and wake it up for a few minutes. You can put it on the pot when it is ready in hot weather, but you need to wake up a little in winter.
16
Then heat a pan or electric cake pan and add a little oil, then put the wrapped buns into the pan. Slowly pour in about half a bowl of boiling water, cover and fry over medium heat for about 6-8 minutes.
17
I heard a little noise. The water was out. Let's simmer it a little, and we just need to simmer it for about a minute.
18
The cooked fried buns are crispy and delicious when eaten hot. They are better than steamed bunsFried buns with cabbage and willow leaves Make Tips
1. The steamed stuffed bun is delicious mainly because the noodles should be made well. It is easy to make noodles in hot weather. A little yeast can be made well. The bun must be wrapped well, and the skin must be rolled well.
A little thicker, so that the package can be more uniform thickness of the skin.
2. If you fry in water, you should control the amount of water well.
3. The heat must not be too high, otherwise the foundation will be hard if it is not cooked well.
4. Just adjust what kind of stuffing you like according to your own taste.
5. The time and water should be determined according to the size of the body. The smaller ones are usually 5-6 minutes, and the larger ones take 8-10 minutes, which is faster than steaming.
A little thicker, so that the package can be more uniform thickness of the skin.
2. If you fry in water, you should control the amount of water well.
3. The heat must not be too high, otherwise the foundation will be hard if it is not cooked well.
4. Just adjust what kind of stuffing you like according to your own taste.
5. The time and water should be determined according to the size of the body. The smaller ones are usually 5-6 minutes, and the larger ones take 8-10 minutes, which is faster than steaming.