My home is in Kaifeng, Henan. I remember fried dumplings in Kaifeng. Adults at home took me to eat when I was a child. At that time, you needed food stamps to eat fried dumplings. I remember it was still a state-run snack bar. Every time I go, I have to queue for half a day. After that, my standard is two fried dumplings with half a bowl of hot soup, so you can eat full. Although there are many fried dumplings on the market now, they can't always taste like children. What should I do? Then do it yourself and have plenty of food and clothing.
Kaifeng pan fried pork bun
Required ingredients
Medium gluten flour, yeast, meat stuffing, sweet potato vermicelli, leek
Required auxiliary materials
Onion, ginger, soy sauce, soy sauce, chicken essence, salt, thirteen spices and sesame oil.
Production steps
Step 1: Put the prepared flour into a basin, add the yeast into the flour after it is melted by warm water, then add warm water and knead until the basin is smooth and flat, cover it with a wet cage cloth, and ferment at room temperature to double the size.
Step 2: Chop the onion and ginger, put them into the meat stuffing and stir well, then add the soy sauce, soy sauce, salt, chicken essence, thirteen spices and sesame oil and stir until the seasoning is completely absorbed by the meat stuffing, so that the basic meat stuffing of the water-fried bag is ready.
Step 3: Wash the leek and cut it into pieces of 1 cm. Soak sweet potato vermicelli in hot water and cut into pieces of 1 cm.
Step 4: put chopped leek and sweet potato vermicelli into the basic meat stuffing, stir well, add salt and sesame oil again, and make the final seasoning, so that the fried meat stuffing is ready.
Step 5: Roll the fermented dough into fried skin similar to steamed bread skin, put the prepared fried steamed bun meat in, fold it in half, and knead it into a slightly longer fried steamed bun.
Step 6: Prepare a small basin, put a little flour in it, then pour half a basin of clear water and stir it into noodle water for later use.
Step 7: preheat the electric baking pan, put in cooking oil (there is enough oil), then put the fried bread into the electric baking pan evenly, brush a layer of oil on the top of the fried bread, cover it, choose a meat pie stall and start frying.
Step 8: When frying, pour some sesame oil between the fried buns, then pour the prepared noodle water into the electric baking pan and cover it to continue frying.
Step 9: When the fried steamed stuffed bun is golden on both sides, you can shovel it out with a shovel and put it on the plate.
1. Why do you use fried noodles to make fried dumplings?
Answer: The finished fried dumplings are crispy and hard-shelled, with the soft waxy taste of steamed buns in the middle and upper parts. These two flavors are intertwined and eaten with stuffing in the middle, which will give people a feeling of being tender and fragrant. If you use dead noodles, it becomes another kind of food-pot stickers, so the most fundamental difference between fried buns and pot stickers lies in the choice of noodles.
Second, why do you want to add water to the fried bag?
Answer: the reason why water is added to fried dumplings mainly plays two roles. First, adding flour and water will form steam in the pot, which can make fried dumplings steam quickly. Secondly, after the water in the noodle water evaporates, the remaining noodles will stay in the pot, be fried into coke, and firmly stick to the bottom of each fried bag, which is also the reason why the fried bag is soft.
3. Are there any requirements for the stuffing of fried buns?
A: There are no special requirements for the stuffing of fried dumplings. You can use mutton stuffing, beef stuffing, pork stuffing, or you can change leek into leek yellow, but I personally think you should add sweet potato vermicelli to make it taste authentic.
Water frying: It is a means of steaming steamed buns and jiaozi. Raw steamed buns or jiaozi are directly fried, so flour water should be added to make raw jiaozi or steamed buns mature by the steam of flour water. There are steamed buns or fried jiaozi, and no noodles are needed.
Kaifeng fried dumplings, golden on both sides and tender inside, are used as breakfast food by many Kaifeng people, accompanied by Hu spicy soup or tofu brain, and have a good day. So, through my answer, have you learned how to open fried buns? Why don't you try it at home?
Hello, everyone, I specialize in making eight flavors that don't repeat.
I don't like the long food recipes I wrote for you. Please take a closer look at the end, how to make fried dumplings delicious and how to make them more distinctive. Today, I'm going to tell you about the whole process of making fried dumplings.
Fried buns, like steamed bread, are fried first and then cooked. The main reason is that there is less oil and more water. Let's start with the first meeting.
The technological process of dough mixing consists of six parts: dough mixing, dough pressing, downward extrusion, molding, proofing and frying.
1. Pour the weighed flour into the mixer.
2. Start ingredients, according to each catty of flour:
Yeast 5g, baking powder 4g, sugar 10g are respectively poured into the dough mixer.
3. Fully stir, so that all kinds of auxiliary materials are evenly stirred.
4. Pour the weighed water (normal temperature water is enough in summer, and the hydration surface of about 30 degrees is selected in winter) into the dough mixer, and then start the machine to stir. If the stirring time is too long, the gluten will be killed, and if the stirring time is too short, the noodles will not be stirred and fermented.
5 standard: the dough is evenly mixed and the skin is smooth.
6 close the top group. I usually cover a basin to prevent the skin from drying. Let the dough stand for 30 minutes, then I can press the dough.
The dough should be pressed to the surface without obvious pores, with a certain softness and no obvious fluffy feeling, in order to reach the degree of wrapping.
1. Before pressing, a small amount of dry flour must be sprinkled on the operating table, and the palms should be kept dry (if necessary, powder can be sprinkled on the palms to reduce friction), so as to avoid the dough sticking to the dough press and hands during pressing, affecting the pressing process and endangering safety.
2. Adjust the dough press to make the distance between the two rollers on the dough press appropriate.
3. Squeeze the dough until the surface is smooth. From the side, there are no air holes in the dough.
1. Roll the pressed noodles out of the dough press in sequence, and don't get involved in the air. After rolling, avoid mutual adhesion. Sprinkle a small amount of dry powder under the noodles to prevent the noodles from sticking to the console.
2. Hold the front of your face. According to the required length, hold your face with your right hand, and don't use your palm too hard. Then quickly stretch your face to both sides through your left and right hands.
3. The thickness of the stretching surface is controlled according to the size of each person's hand. Generally, as long as the thumb and fingers of the right hand can buckle the face.
4. Put down the palm of your hand and pat the incision of the medicine to make it smooth. Note: The weight of each dose is 35g (in winter or when the air is dry, cover the medicine with a sterile drawer cloth to prevent the medicine from cracking too fast). The chemicals should be placed in an orderly manner, and a little flour should be removed as the base before putting the chemicals to prevent the chemicals from sticking and affecting the skin rolling process.
Put the wrapped buns into the proofing box at 35 degrees and 60% humidity. If there is no proofing box, put it in the steamer. ) It takes 5- 10 minutes in summer and 10-20 minutes in winter. (I basically don't wake up and steam this noodle. It's too big to do. )
The temperature of the rice cooker is 180 degrees. Brush the bottom of the pan with a layer of oil, put it in a water frying bag, fry until the bottom is golden, and pour in the batter. The height of the batter should not exceed 1/3 of that of the steamed stuffed bun. Cover and fry for 10 minutes, then open the lid to collect the juice, sprinkle with chopped green onion and sesame seeds (or not), turn off the fire and take out the pot.
Five Jin of water
Xiaomi noodles 35g
35 grams of flour
Stir well before each pouring, because flour and millet flour are easy to separate.
500 grams of pork belly (the ratio of fat to thin is 4:6, ground into paste)
3 grams of cooking wine, salt 10 grams and mix well.
20g of soy sauce, soy sauce 10g, and mix well.
Pour 300 grams of warm water into the meat several times, stirring in one direction while pouring. Generally, water should be added five times, and each time it is added, it should be stirred until it is completely absorbed before adding the next time.
Add 10g chicken essence, 2g shisanxiang, 1g pepper and 10g sugar and mix well. Finally, add 50g chopped green onion, 10g ginger and 30g oil and mix well.
Shuijianbao originated in Shandong. It's a traditional snack in Shandong. There is some history, belonging to the Shandong cuisine series. It is cooked and fried, so it is golden when cooked. It tastes soft and crisp, and it tastes really fresh and beautiful. So it is famous all over the world, and the people who eat it are full of praise, especially delicious. But also has an appetite stimulating effect on the human body, and is delicious and suitable for all ages. It is a kind of food suitable for all ages. Frying contains a lot of protein, which will increase the body's nutrition and is harmless, but eating too much will lead to obesity, so even if it is delicious, you should exercise restraint and eat as little as possible. You can't eat like crazy.