Methods

1

How to make old noodles: Warm water should be at a temperature that is not hot to the touch. Do not exceed 40 degrees Celsius to avoid scalding the yeast. Can't get up. Mix all the ingredients together and knead into a ball, cover it with plastic wrap and let it rest for eight hours to ferment and mature. Serve "Old Noodles"

2

Waiting for "Old Noodles" to ferment It’s time to prepare the stuffing of the pan-fried buns. Wash and shred the cabbage, sprinkle some salt on it, mix it a little, simmer until soft, then pour out the salt water and set aside. Soak the glass vermicelli (vertical vermicelli) in water until soft, cut into sections and set aside. Chop the green onion into mince, add cabbage, vermicelli, pork mince, seasoning and mix well.

3

To make pan-fried bun dough: Knead all the ingredients into a ball and continue kneading into a smooth dough. Cover with plastic wrap or a wrung-out wet cloth and let it rest for about 1.5~ Let ferment for 2 hours until doubled in size.

4

Sprinkle some hand flour on the workbench, remove the dough that has doubled in size from the steel basin, knead out the air bubbles, and then cut the dough into 14 equal parts and knead them one by one. After rounding, place aside and cover with plastic wrap or damp cloth to avoid drying.

5

Take a portion of the dough and lightly press it, then roll it into a small round cake that is thin on the outside and thick on the inside. Wrap it with fillings and spread it. Pick out the wrinkles at the edges, gather them in the middle and knead them

6

Prepare to fry the cooked products: Prepare a bowl of flour and water, that is, add flour and water and mix thoroughly. The pot will be dried first and then Add some oil and heat until slightly hot

7

Put the fried buns into the oil pan, fry the bottom a little first, then pour in the prepared flour and water enough to cover it Cover half the height of the pan-fried bun, turn to medium-low heat and fry until the water dries up (about 10 minutes). Fry the bottom until crispy. Sprinkle some sesame seeds before serving to make it more fragrant

8

This dish was actually completed one night half a month ago. In order to wait for the eight hours of mature "Old Noodles", I postponed it until 11 o'clock in the night before finishing it. I fried four of them that night to try them out. The master and I were alone. I swallowed two of them immediately. The dough with the "old noodles" is really elastic. The fillings and vermicelli are more refreshing than the minced meat. This pan-fried bun is really fragrant and delicious