Fried buns, also known as fried buns, are popular traditional snacks in Guangdong and Shanghai, but Shanghainese like to call steamed buns "steamed buns", so they are called fried steamed buns in Shanghai. Its types include fish fried buns, shrimp fried buns, pork fried buns, chicken fried buns, ham fried buns and so on.

The fried steamed stuffed bun is juicy, crispy and tender. When you take a bite of fried steamed bread, it is full of meat, oil, onions and sesame seeds. In the dead of winter, eating fried buns just out of the pot is more conducive to dispelling cold, chewing out fragrance and absorbing nutrition.

skill

1, the juice of fried buns comes from jelly, but if it is too troublesome, you can put more water or broth in the meat stuffing, which can also make the meat stuffing tender.

2. The size of the fried buns should be as consistent as possible, so that they can be eaten in one bite, so that they can be cooked evenly after being fried in the pot.

3. The fried steamed stuffed bun is expanded and matured by the evaporation of water in the pot, so the amount of water should be appropriate. Just fry130g of water in one pot and add it twice. When adding water for the second time, add a little oil at the same time, so that the bottom of the fried steamed stuffed bun is particularly brittle.

Production steps

1. Wash onion and ginger and cut into sections for later use.

2. Wash the pork, cut it into pieces, put it in a pot, add refined salt, monosodium glutamate, chopped green onion, Jiang Mo and sesame oil, and stir well to get the stuffing.

3. Put the flour into a basin, add yeast and water to make a hard dough.

4. Put the baked yeast on the chopping board, add edible alkali, fully knead it, divide it into preparations with uniform size, and roll it into round skins.

5. Put the round skin on your hand, put the meat stuffing in and knead it into the shape of a sparrow cage, that is, the steamed stuffed bun is green and ready for use.

6, put some lard on the bottom of the pan, heat it, put it into the buns, pour cold water, cover and fry.

7. Turn the pan with both hands at any time to make the heat even, about 10 minute. When the bottom of the steamed stuffed bun is golden yellow, it can be eaten.