Ingredients: pork (minced forelegs), self-raising flour, baking powder?

Seasoning: onion, ginger, salt, sugar, cooking wine, spiced powder, sesame oil, soy sauce and sesame.

working methods

1, self-raising flour added warm water to synthesize dough. Sealed fermentation is about 1 hour. ?

2. Chop the onion and ginger. Soak a part of chopped onion and ginger in hot water for 10 minute to make onion Jiang Shui. Stir minced meat clockwise with chopsticks and add onion Jiang Shui. ?

3. Then add sesame oil, salt, sugar, allspice powder, soy sauce and the remaining minced onion and ginger in turn. ?

4. Add a spoonful of baking powder to the cooked noodles (the buns will be softer). Divide into small pieces, roll them into purses, and add the meat stuffing. Seals will continue to wake up for 10- 15 minutes (there is no time to omit). ?

5. Pour the base oil into the pot, add the steamed buns (a major feature of Shanghai fried buns is that the buns are folded down and folded on top when serving), cover the pot and fry for about 5 minutes. After coloring, pour in half a bowl of water. Sprinkle sesame seeds after about 5 minutes, and then turn over. Continue frying for 3-5 minutes, sprinkle with chopped green onion and take out.

There is a dish in Wenzhou that is the first, and the fried steamed buns are delicious. You can consider going to see them.