How to make pan-fried buns 1:

Ingredients: 250g all-purpose flour, 5g yeast, appropriate amount of minced onion and ginger, 70g leeks, 100g shrimp, 200g minced pork, raw Smoke, sesame oil, cooking wine, white pepper, sugar, and salt in appropriate amounts

Production method: 1. Main raw materials: dough, meat filling, skin jelly, crab roe and scallop vegetable oil, special ingredients, other auxiliary seasonings, etc. .

2. When making pan-fried buns, pay attention to three parts of skin jelly and seven parts of meat filling. The following are the main raw materials:

(1) Filling formula: minced pork belly, special ingredients Packets, salt, MSG, sugar, cold water, minced ginger, sesame oil, pepper, a little dark soy sauce, cooked lard, skin jelly.

(2) How to make jelly skin: remove the oil and hair from the meat skin, blanch it, add cold water, green onions, and ginger, bring to a boil over high heat, and cook over low heat until the skin becomes crispy. Take out the meat skin, green onions and ginger, discard the green onions and ginger. Soak the meat skin in cold water, mince it in a meat grinder, then put it back into the original soup and cook again, skimming off the foam while cooking. When the soup becomes thick and mushy, remove from the heat, sprinkle with pepper, let it freeze naturally, and finally remove the skin and freeze. When used, put it into a meat grinder and mince it into fine pieces.

3. Mix flour, yeast, sugar, salt and water to form fermented dough and set aside.

4. Mix minced ginger, dried shrimps, leeks, pork filling and all seasonings to form a filling, and wrap it in the dough.

5. Put oil in the pot, put the buns in, add a little water and fry until golden brown, then flip over and fry until both sides are golden brown, then serve on a plate.

Tips from the master: When frying the buns, use a low fire. A high fire will easily cause the outside of the buns to burn and the middle to be uncooked. Cover the pot after adding flour, which will help the buns to cook better; Pan-fried buns can be fried on one side or both sides, depending on personal preference.

The second method

Ingredients: Recipe (make 40 pieces) 450 grams of white flour, 75 grams of yeast, 500 grams of pork belly, 200 grams of soy sauce, 50 grams of Shaoxing wine 15g soft sugar, 20g MSG, 1g sesame, 25g ginger, 10g chives, 500g alkaline, 7.5g sesame oil, 15g peanut oil, 175g preparation method: 1. Cut the ginger and chives into mince. Wash the pork, mince it into minced meat, put it into a basin, add soy sauce, monosodium glutamate, sugar, Shaoxing wine, minced ginger and minced green onion (15g) and stir. After a while, add 150 grams of water and continue stirring, then add the stirred pork skin jelly and sesame oil and stir well to make the filling. 2. Place the flour (400 grams) on the chopping board (the rest is used for dough), make a well in the middle, add 200 grams of 40-60°C hot water, sprinkle the yeast into it, knead it into a dough, and cover it with a double layer of cloth. . After about 2 hours, when the dough begins to swell, open the middle, pour in alkaline water, knead until the dough is smooth and soft, roll it into a long strip, cut it into 40 pieces of dough, pour peanut oil (25g) on ??the dough, and mix Press each piece of dough into a round dough with a diameter of 6 or 7 cm, put it in your left hand, put the filling (20 grams) into the middle of the dough, pinch the dough with the thumb and index finger of your right hand and pinch the folds, and then seal the dough one by one at the top. Just dip it in sesame seeds and minced green onions to make a raw bun. 3. Place the pan on the stove to heat up, pour in peanut oil (50g) to smooth the surface of the pan, and fill the buns in circles from the outside to the inside. Then, add about 500 grams of water, cover the pot, and simmer until the water is almost dry. Remove the lid, pour in peanut oil (100 grams), cover and turn the pan, and fry for about 2 minutes. Remove the lid and see the buns bulge. There is no water vapor, the bottom of the bag is golden and shiny, and it is ready. Features: The dough is oily and soft, the bottom is golden and crispy, and the filling is fresh and delicious.