Fried beef buns are a kind of food that many people like to eat very much. If you want to make them, not everyone can cook them. Even the fried beef buns taste quite unorthodox. This is because you don't know the formula you need to use, which affects the taste. In fact, you must pay attention and technique when mixing and rolling noodles, so as to make the noodles you roll taste more delicious.

Method 1

Let's take making 4 pieces as an example

Making stuffing:

Cut 5 grams of pork into cubes, add 1 grams of soy sauce, 4 grams of Jiang Mo and 4 grams of refined salt and mix well; In addition, 4 grams of vermicelli are boiled in a boiling water pot for a while until they are all soft, and then taken out and drained, chopped, and mixed with 3 grams of peanut oil and 4 grams of refined salt (to prevent adhesion); Then cut 5 grams of clean leek into powder and mix it with pork and vermicelli to make stuffing.

skin making:

1 grams of flour (including 25 grams of yeast) is added with water to form dough, which is kneaded into round strips, picked into 4 flour agents and rolled into skin one by one.

Synthesis and frying:

Wrap the dough bag into stuffing and wrap it into steamed buns. Heat the deep-edged pan, sprinkle peanut oil evenly on the pan surface, and then put the steamed buns neatly into the pan one by one for frying. In addition, 5 grams of flour and 75 grams of water are added to form a hydrated batter, which is evenly and quickly poured into the pot, covered, stewed with strong fire until the water is dry and cooked, and the cover is opened with low fire, and a little peanut oil is poured on the steamed buns, and then the cover is covered and stewed for 1 minute, that is, the fried buns are lifted with a long flat shovel, and the fried side is placed on a flat plate.

mince and mix with pork and vermicelli to make stuffing.

Method 2

Ingredients:

Dough: 1 and 2/3Cup of all purpose flour, 1 teaspoon of baking powder, 19ml-2ml of warm water (not hot), 1 tablespoon of sugar, 1 teaspoon of fast rising yeast, and medium gluten.

stuffing: minced beef (3% fat), mushroom, chopped celery, eggs, Jiang Mo, minced garlic, chopped green onion, sugar, soy sauce, sweet potato powder and braised pork soup;

other auxiliary materials: cooked sesame, chopped green onion and olive oil.

another note: 1Cup=24ml, 1 tablespoon =15ml and 1 teaspoon =5ml.

pepper oil tastes better.

there are many kinds.

Practice:

1. Pour 9g of flour into a basin, add 45g of clear water and mix well, add tender yeast, add edible alkali and knead well, then add rapeseed oil and knead until smooth, and cover with a wet cloth.

2. Wash the pork, chop it into minced meat, and put it into the basin. Soak dried shiitake mushrooms in warm water, remove their pedicels, cut them into small pieces, put them into a meat bowl with sesame oil, Jiang Mo, monosodium glutamate, soy sauce and refined salt, and then add a proper amount of water to stir them into stuffing.

3. The baked dough is kneaded into strips, picked into 1 pieces, rolled into round skins with a rolling pin of about 6.6 cm in diameter, each wrapped with 5 grams of stuffing, squeezed out with the thumb and forefinger of the right hand, folded and folded, so that the mouth of the steamed stuffed bun is shaped like a fish's mouth, and a little chopped green onion is sprinkled in the mouth, and then placed on the board.

4. Heat the pan, put in the steamed buns, turn the edges after the bottom is braised, add appropriate amount of warm water, boil until it is 8% cooked, drain the water, then simmer the water to dry, and pour in the cooked lard and fry it until both sides are fat.