Lizin's water bun
By VicentaLakin
The real Lizin's water buns, of course, come from their home town, Lizin district, East Camp, Shandong Province. There must be a wood-fired cooker like this, a large pan, specially made for the frying pack, a small kettle on the side of which contains oil used to fry the buns, and a small shovel in the plate, which is different from the usual, with a long handle, which facilitates the shoveling of the buns in their whole row, flipping over, making a pot. (Both always wanted to have one, no chance at all) Real water-fried buns, five flowers made of wheat noodles, which are rarely sold on the market. It's dry, it's dried, it's mixed with meat, so when it comes out, it's green, and it's salted pork makes the whole bun odour. The number of real Litzin water buns is already small, usually in the countryside. They were taken to the city and entered the hotel lobby. You have to go into the country if you want to eat a proper waterfried bag. Each time they go back home, they always stay on the street and buy half a pot to bring home, even though the greasy, dark cooker can't help but advise him to clean it。
Recipe Recommendations
- medium-gluten flour 300 grams
- warm water 160 grams
- yeast powder 2 grams
- pork belly 100 grams
- leek 150 grams
- sweet sauce 1 scoop
- ginger a spoonful
- salt 1 teaspoon
- soy sauce 2 tablespoons
- white sugar 1 teaspoon
- vinegar 1 teaspoon
- white pepper appropriate amount
- sesame oil appropriate amount
- chicken essence appropriate amount
- qingshui 300 grams
- flour 15-20 grams
- salty and fresh
- fried
- several hours
- simple
Steps for Lizin's water bun
1
Clear the water and open the yeast and put it in flour and... Noodles
2
fermented in the still warmth to 2-3 times the size。
3
Cuttin, put in ginger pasta, sweet pasta, salt, white sugar, white pepper powder, raw smoke。
4
Smuggle evenly, pickle more than two hours。
5
The cauliflowers are immersed early, dry, cut, and mixed with perfume and vinegar. Smuggle the flat beet pie。
6
Take out the fermented noodles and rub them back and forth。
7
Stamp, pick up a little pasta, spread dry powder, press pressure。
8
It's thick and thin。
9
Take a bagel, then fill it with herbs, pork, shebs。
10
Round buns are squeezed in a way, with a slight awakening of 10-20 minutes。
11
The pan is hot, oils are pouring, fires are turned, the buns are coded, blanks are set and a little frying is made。
12
Pumping water, liding fire。Lizin's water bun Make Tips
1. Mix the chives with sesame oil in advance. This not only adds flavor but also prevents them from releasing too much liquid. The meat and chives can be kept separate or mixed together.
2. If you are inexperienced with preparing the batter, it's best to use less flour. A batter that is too thick will not only look unappealing but will also be difficult to cook through.
3. Once the water has mostly evaporated over high heat, reduce the heat to low and fry the bottoms of the buns until golden brown. They are then ready to be served.