"Fried Pork with Pickled Vegetable and Fresh Meat"(creatively named on November 7)
They are called Shengjianbao in the south, and they are called Shuijianbao in the north. The difference is that the fried buns are sprinkled with chopped green onion and sesame seeds.
"Mustard Fresh Meat Shengjian Bao" is a 'onion, ginger, pickled mustard fresh meat flavor' can soup fried buns based on the essence and creativity of making southern Shengjian Bao and fried with "Aishai V8128 Clean Non-stick Frying Pan". The processing and production method is extremely simple. Add whole wheat flour to yeast powder and stir with clear water, knead it into dough, and then add 'can soup with pickled mustard, ginger, salt, pickled mustard, meat paste, pig skin thick soup and soy sauce, pepper powder, and olive oil. Then stack them in the "Asda V8128 Easy Cleaning Non-Stick Frying Pan", pour in peanut oil, add water with a thickness of about 3mm, and fry it. After frying the bottom of the "Mustard Fresh Meat Shengjian Bao" to a golden color, sprinkle with chopped green onion and sesame seeds. Serve with rice vinegar when serving, it is full of color, aroma, golden color, fresh and fragrant. It has rich and subtle taste and rich in nutrients.
Features:
1. Fried with oil and water slowly, low-carbon and oil-free operation, ordinary ingredients, reasonable configuration, balanced nutrition, simple cooking, complete color, aroma, shape, appropriate and smooth dish names;
2. The bottom of the bag is golden and crispy, the body is soft, the filling is fresh and fragrant, the juice is full, and it is rich in nutrients.
I am now uploading the ingredients configuration, processing and production diagram of "Mustard Fresh Meat Shengjian Bao" to share with you. I hope everyone likes it!
May delicious food always accompany you, and everyone will have a happy and healthy life!
Pan-fried buns with pickled mustard and fresh meat
Recipe Recommendations
- whole wheat flour 200g
- minced pork 150g
- mustard 80g
- yeast powder appropriate amount
- onion 25g
- Jiang 25g
- salt Follow your taste
- cooking wine 20ml
- pepper powder 3g
- olive oil 30ml
- MSG appropriate amount
- soy sauce appropriate amount
- white granulated sugar appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Pan-fried buns with pickled mustard and fresh meat
1
Add yeast powder and water to whole wheat flour, stir and knead into dough.
2
Knead the stirred dough into a dough that does not touch your hands, and place it in an insulated bag to ferment.
3
Select fresh pork containing about 30% fat meat and chop it into meat paste with a knife.
4
Choose crispy mustard, soak in clear water and wash it.
5
Cut the washed mustard tuber into thin slices of 2-3mm with a knife.
6
Cut the thin slices of pickled mustard into 2-3mm filaments.
7
Finally, cut the shredded mustard into 2-3mm dices.
8
According to the processing method of pickled mustard, cut the ginger into dices of about 1 mm.
9
Wash scallion after soaking in water and cut into small pieces of about 2mm with a knife.
10
Put the processed onions, ginger, and diced pickled mustard into the meat paste.
11
Add salt, soy sauce, white sugar, pepper powder, monosodium glutamate, and olive oil, and stir evenly in one direction to make the 'pickled mustard meat stuffing.'
12
The pork skin is boiled with water and crispy, then chopped into mud with a knife, and then put into the original soup and boiled to make a thick sauce;(Add ginger when boiling, and pour in ginger to remove the fishy smell).
13
Put the thick meat skin juice into a bowl to cool it, add the processed meat paste, and use chopsticks to stir evenly in one direction to make the 'canned soup, mustard tuber and fresh meat filling';(Juice-to-paste ratio: About 35% juice, meat filling is about 65).
14
Stir well the thick meat skin juice and minced meat, and refrigerate in the refrigerator for about 30 minutes.
15
Knead the dough twice after fermentation to make the fermentation pores in the dough smooth and even.
16
Process the dough into a dough base the size of a pigeon egg.
17
Process the face base as large as a pigeon egg into a steamed bun skin with a diameter of about 8cm and a thick middle and thin periphery.
18
Add enough 'tin soup, pickled mustard and fresh meat filling'.
19
Wrap the filling tightly with 18 folds.
20
Place the prepared "Fresh Meat and Pickled Rice Pan-fried Bun" in "ASD V8128 Easy Clean Non-Stick Frying Pan" and heat it with a gas stove.
21
Cover the lid of "ASD V8128 Easy Cleaning Non-Stick Frying Pan" to ferment the dough of "Pickled Fresh Meat Shengjian Bao" for a while;
22
When there is water vapor on the lid, pour in appropriate amount of peanut oil and water.
23
Add 3-4mm of water to the "ASD V8128 Easy Clean Non-Stick Frying Pan", cover the lid and fry it with slow fire to make the meat paste cooked.
24
When there is a squeaking sound in the pan and the water is about to dry, open the lid of the pan and add a little frying, and fry the bottom of the "pickled mustard fresh meat Shengjian Bao" until it is golden yellow.
25
The bottom of the "Mustard Fresh Meat Shengjian Bao" fried with "Asda V8128 Easy Clean Non-Stick Frying Pan" is golden and crispy.
26
Picture 1 of the finished product of "Mustard Fresh Meat Shengjian Bao" fried with "ASD V8128 Easy Clean Non-Stick Frying Pan".
27
Picture 2 of the finished product of "Pickled Fresh Meat Shengjian Bao" fried with "ASD V8128 Easy Clean Non-Stick Frying Pan".
28
Picture 1 of the finished product of "Pickled Fresh Meat Shengjian Bao" fried with "ASD V8128 Easy Clean Non-Stick Frying Pan".
29
The finished product of "Pickled Fresh Meat Shengjian Bao" fried with "Asda V8128 Easy Clean Non-Stick Frying Pan" is eaten in the second picture.
30
The finished product of "Pickled Fresh Meat Shengjian Bao" fried with "Asda V8128 Easy Clean Non-Stick Frying Pan" is eaten in the third picture.