Teach you how to make pan-fried buns. They will be golden, crispy, soft and delicious after coming out of the pan. Save the meat filling recipe.

Baozi was originally steamed, but later there was a new way to eat it - fried buns. Unlike the fluffy steamed buns, the fried buns are crispy on the outside and tender on the inside, which is very delicious. Fried buns became popular in the Henan area of ??the Central Plains, and later spread to all parts of the country, becoming a delicious breakfast. In fact, if you want to eat fried buns, you don’t need to buy them outside. You can make them at home. If you remember a few tips, you can make them the same as outside. Below, the editor will share with you how to make pan-fried buns. The steps are very detailed and easy to understand. The cooked pan-fried buns are very crispy on the outside and tender on the inside, but also very soft. You must store them regardless of how you mix the meat filling.

Fried buns

Ingredients: flour.

Vegetarian filling: vermicelli, eggs, leeks.

Meat filling: pork belly, vermicelli.

Preparation method

①Kneading the dough. Pour an appropriate amount of flour into the basin, pour a bowl of water, add yeast powder and a spoonful of sugar to the water, stir evenly, and let the yeast powder and sugar fully melt. The proportions are indicated on the bags of yeast powder. After mixing evenly, pour the yeast water into the flour, and stir the flour while pouring until it becomes flocculent. The noodles used to make pan-fried buns should be softer to taste better. After kneading the dough, knead the surface until it is smooth, put it in a basin, cover it and let it rest for 2 hours before starting to rise. It's almost done when the dough has doubled in size.

② Mix the stuffing.

To make the vegetarian filling, soak the vermicelli in advance and cut it into segments with a knife. Pick and wash the leeks and cut them into segments. Add an appropriate amount of cooking oil to the pot, saute some chopped green onions until fragrant, sprinkle some five-spice powder or thirteen spices, pour a spoonful of light soy sauce, and turn off the heat. Then pour the leeks and vermicelli into the pot, add some sesame oil, salt and chicken essence to season. After frying the eggs in a pan, pour them into the vegetable filling, and mix the vermicelli, leeks and eggs evenly. Don't add a lot of salt first, then add salt when making the buns to make the fillings more tender and juicy, and the fried buns will taste better.

To make the meat filling, put 3g peppercorns, 2g cinnamon, 2g star anise, 6g cumin, 1g bay leaves in the pot, add a small amount of water, and boil the spice water. Chop 250g pork belly into minced meat, put it into a basin, add some chopped green onion, a little 5g soy sauce, 4g salt, 1g sugar, 1g chicken essence, 1g pepper, pour a small amount of white wine, then pour 30g of the cooked spice water, and pour it clockwise Directions: Mix all the ingredients evenly, then pour some sesame oil or sesame oil, then pour in the vermicelli and mix evenly.

③ Roll out the dough. After the dough has risen, sprinkle a spoonful of baking soda on the board to act as a leavening agent, and knead the dough until soft and even. The bun skin rolled out in this way is very soft and whiter in color. Knead the dough into thin strips, cut it into small balls, then roll it into small rounds with a rolling pin, and wrap the filling in to make buns. Let it rise on the grate for a while, then fry it in the pan.

④ Fried buns. It is best to use a frying pan, but an electric baking pan can also be used. Pour some cooking oil into the pan so that there is oil on the bottom of the pan. Turn on low heat to heat the oil. Then put the buns on the bottom of the pot one by one, not too close, leaving some gaps.

⑤ Cover the pot and fry slowly over low heat until the bottom of the buns turns golden. Use cornstarch and water to make a bowl of water starch and pour it into the pot until the bottom of the buns is covered. . Cover the pot again and fry over medium heat for 5 minutes, as long as there is no more soup

The fragrant and delicious fried buns are ready. The bottom of the buns is golden, burnt and crispy, and the top is The skin is very soft and the filling inside is very tender. It is really delicious. The method of making fried buns is the same as that of steamed buns, except that it is fried in oil. The most critical step is to use water starch to dry up the soup. The method is very simple, if you like it, give it a try.