Ingredients: 500g flour, 300g pork stuffing and 250g dough water.

Accessories: 3 grams of yeast, proper amount of salt, 2 tablespoons of soy sauce, 1 tablespoon of oil consumption, a little soy sauce, spiced powder 1 gram, proper amount of peanut oil, a little starch, and onion 1.

Start, as follows:

1. Add yeast and water to flour to make dough with moderate hardness and set aside for fermentation.

2. Adjust the small ingredients, add soy sauce, soy sauce, oil consumption, chicken essence and a spoonful of pointed starch to the bowl, and add 2 spoons of water to mix well.

3. Add spiced powder and Jiang Mo into the pork stuffing, and add the prepared small ingredients. Be careful not to add all the small ingredients at once, and then add them next time after the meat is absorbed.

You don't need to stir the meat stuffing, just suck the seasoning. Then, chop the onions and cut the mushrooms into small pieces for later use.

5. Put the chopped green onion on the edge of the meat stuffing, add the chopped green onion oil, accompany the onion with the chopped green onion oil (no chopped green onion oil, other oils are acceptable), and then add the sesame oil and mix well.

6. Add mushrooms and stir well to form stuffing.

7. Vent the fermented dough and knead it evenly. Rub it into long strips and put one dose, which is slightly larger than the dumpling skin.

8. Roll into a round skin

9. Add a proper amount of stuffing in the center of the skin, knead it from right to left and wrap it into buns.

10. Complete all steamed buns. Second Wake-up15min

1 1. Heat a pot slightly deeper and add a spoonful of oil.

12. Put the green body in and leave a gap between them, and it will rise.

13. When there is a little hard shell (about 30 seconds), add water, which is about 2/3 of the steamed stuffed bun.

14. Cover the lid, wait for the water to boil dry on a medium or small fire (this process takes about 7-8 minutes), and when it makes a hissing sound, turn off the fire and stew for another minute, and then take out the pot.

15. Give a close-up and see that there are oil bubbles.

16. See if the filling is tender.

Fried buns or steamed bread will do. It's a delicious snack anyway. Crispy buns are full of juice and meat at the bottom. If you make breakfast with a delicious fried bun in the morning, I think it is a great motivation to get up.

How to make a fried bun? Finally, it's not bad to soak yourself. Personally, I think dipping in vinegar is delicious. Dear friends, do you like fried dumplings? I prefer fried crab powder and fried pork stuffing. What kind of stuffing do you like?

Friends who are interested in food, healthy eating and food anecdotes can pay attention to and like it, and share interesting and useful related content together in the future! Today, I'll give you a recipe for fried dumplings and how to make them. Just try it. To tell the truth, my fried dumplings were also learned by 16 in a Shanghai fried dumplings shop in Shenyang. More than half of the people in the kitchen are from Shanghai. At that time, I was making dim sum in the northeast, and I learned this recipe from the boss of Shanghai dim sum. Gossip came here to start distributing recipes.

The recipe and practice of fried dumplings (1) the recipe of fried noodles (labor-saving version)

One catty of medium gluten flour, five grams of yeast, five grams of baking powder, ten grams of sugar, proper amount of lard and about five ounces of water.

Mixing process:

Add yeast into flour, stir, sugar and water to form dough, then add lard and stir evenly, then knead until smooth, put it in the refrigerator for half an hour, take it out and press it with a dough press until smooth, then put it in a square dish and wrap it in the heart, put it in a pot for about 10 minute, fry until the bottom is colored, add water and cover it. When you hear no splash, take it out and sprinkle with chopped green onion and sesame seeds.

(2) Formula of fried noodles (old copy)

A kilo of flour, three ounces of fat, two grams of baking powder, 25 grams of sugar, 50 grams of lard and a little alkali.

Dough making process

Add baking powder to the flour, stir the sugar evenly, then add the old fat flour that has been boiled in water, then add lard and alkali to knead into dough, and then put it in the refrigerator for storage. When it is used, take it out and press the dough with a dough press. After proofing 10 minutes, put it in the pot, fry it in oil until the bottom is colored, cover it with water, and open the lid until there is no splash inside.

Formula of fried meat stuffing

One catty of meat stuffing, eight grams of salt, seven grams of essence, eight grams of chicken powder, five grams of sugar 10, a proper amount of soy sauce, five grams of oil consumption, ten grams of chicken juice, four grams of pepper, one egg, two grams of thirteen spices, twenty grams of sesame oil, one or two seasonings, one or two onions, twenty grams of ginger and four waters.

Making technology of fried dumpling

Put the meat stuffing into a bucket, add salt, essence, chicken powder, sugar, soy sauce, oil consumption, chicken juice, thirteen spices and pepper, stir well, then add eggs and water, stir well, then add sesame oil, seasoning oil and onion ginger, stir well, put them into chopped jelly and put them in the refrigerator for later use.

Fried buns and rice can be said to be the most distinctive breakfast in Shanghai. Shanghainese are used to calling steamed buns "steamed buns", so the fried buns in Shanghai are also called raw fried steamed buns locally.

Orthodox fried dumplings should still be eaten in the store. The main reason is that there is a lack of large stoves and special pots for frying buns at home, and the heat is not enough, so it is difficult to do it just right. Good fried skin is thin, crisp and unbreakable. After biting, the juice is rich and the meat is tender. It's best to eat it as soon as it's out of the pot, and the taste will start to decline after a little cooling. Therefore, if you want to eat authentic frying, you still have to wait at the door of the store until it is freshly baked.

Fried steamed buns are made of alkaline water, which is filled with fresh pork and jelly, seasoned with ginger, onion and Shaoxing wine. The wrapped buns are neatly packed in a pot covered with peanut oil.

After the oil pan is boiled, cover the pan and steam the steamed bread and stuffing until 6-7 ripe, and evaporate the water at the same time.

This is to refuel with less than half a steamed bun, and then skilled workers need pliers to hold the edge of the pot, lift the pot slightly, and slowly tilt it in the same direction, so that the steamed buns at the bottom are completely immersed in hot oil in turn.

Oil bubbles can dehydrate the skin of steamed buns and gradually make them brittle, while the stuffing inside should be steamed for about 5 minutes.

Sprinkle sesame seeds and chopped green onion on the steamed buns before they are almost cooked.

There used to be fewer fried buns, but now there are only one or two fried buns on the market, and the freshly baked fried buns are the best. Because it is made of oil bubbles and the temperature is very high, you should be extra careful when eating. Not only the skin is hot, but also the soup inside is very hot. It is recommended to take a small bite, cool slightly and suck out the soup.

In addition to the classic fried dumplings with meat stuffing, some merchants will also introduce fried salted egg yolk and fried crab powder, which are popular tastes of Shanghainese.

condiments

200 grams of meat stuffing

6-8 mushrooms

Winter bamboo shoots 1 small pieces

200 grams of flour

condiments

3 grams of baking powder

Cooking wine 1 spoon

Raw flour 1 spoon

1 spoon oyster sauce

Ginger powder 1 teaspoon

Pepper 1 teaspoon

Appropriate oil and salt

Steps of making three fresh pan-fried buns

1. Mix baking powder with warm water and put the flour into a container;

2. Knead into a smooth dough and bake for 20 minutes;

3. Add salt, raw flour, ginger powder, oyster sauce, cooking wine and other seasonings into the meat stuffing, and stir in one direction;

4. Add diced mushrooms and bamboo shoots, then stir in the direction just now, and add some soaked mushrooms in the middle;

5. When preparing the set meal, add chopped green onion and mix well;

6. After the dough is rolled into strips, it is divided into small doses and rolled into round pieces;

7. Wrap the stuffing;

8. So the stir-fry bag is ready, put it in the pot and pour in the right amount of water and oil;

9. Cover it, fry it over high fire first, and watch the steamed stuffed bun slowly expand. Drink up the water inside and fry it on a small fire;

10. When the bottom is fried to golden brown, add chopped green onion;

1 1. Direct delivery;

12. Here we go.

skill

1. There are two kinds of fried dough and semi-fried dough. Dough is soft, but it takes time. Undercooked noodles can be fried in the pan as long as they are baked for 20 minutes.

2. The wrapping method is to hold it in the left hand, twist it in one direction with the right hand, and finally close it;

3. When frying small packets, add water and oil at the same time, cover them, and steam steamed buns with high fire first; When you hear the sound of frying only inside, turn to low heat, uncover the lid, slowly fry until the bottom is golden, and finally sprinkle some chopped shallots.

The above content was written by Scarlett, a high-quality user of bean and fruit food.

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The practice of frying packages

Making fried dumplings is divided into four parts.

First, boil the jelly.

Ingredients: 500g pigskin, 3000g water, 2g ginger and 2g onion.

Wash a catty of pigskin (the pigskin on the pig's back is the best), blanch the pigskin, add ginger and scallion, blanch, shave, shred, then cook with clear water 1.5-2 hours, uncovered, pour into a container, and then put it in the refrigerator for 3 hours.

Second, meat stuffing

Ingredients: minced meat sandwich150g, salt 3g, sugar10g, soy sauce 5g, onion Jiang Shui 20g.

Buy pig forelegs to make meat stuffing and chop the meat into powder. Add salt and sugar to minced meat, add soy sauce to color it, add soy sauce to refresh it, add onion and Jiang Shui to beat it in one direction several times, pick it up and beat it to force the air out, which will make it feel like a Q bomb. Add jelly, chop it and make it with minced meat 1: 65444.

Third, skin embryos.

Materials: medium gluten flour 160g, 2g yeast, 2g baking powder, 0.5g baking soda and 78g water.

The flour is common medium gluten flour, and yeast, baking powder and baking soda are added. Yeast is added less here, and the ratio of water to flour is 1:2. The dough is hard, and baking soda can inhibit yeast fermentation and increase the ductility of the dough. After kneading the dough, wrap it with plastic wrap and relax for 10 minute. To make a fried bun, you only need tender fermentation, that is, semi-fermentation. When the time is up, take out the dough. The dough is slightly sour and has good ductility. Knead and exhaust, divide the dosage into 15-20g/ sheet, and put some oil on the dosage to keep it moist, and put some oil on the dosage. The frying bag belongs to the oil tank cover, so that the quilt will not be covered. Roll the medicine into a circle, 6-7cm in size, not too big, and prepare stuffing, about 20 grams of stuffing, like wrapping buns.

Fourth, fried dumplings.

Ingredients: 20g of white sesame, 20g of chopped green onion, 40g of soybean oil and 0/00g of water/kloc.

Flat pot steamed buns are fried in water. Put the steamed bread at the bottom of the pot first, and then add oil until the oil exceeds the bottom of the steamed bread. Fry the bottom of the steamed bread until it is slightly yellow, and cover it with water. When the steamed stuffed bun is deep-fried, you can watch and eat it without sticking your fingers. It's cooked when it's elastic. Sprinkle cooked white sesame seeds and chopped green onion on the steamed stuffed bun and cover it for a while.

I am an expert in food. What I have shared above is the method of frying raw steamed buns that Shanghainese love, hoping to help friends in need.

How to make a fried bun that Shanghainese like? The fried steamed stuffed bun is golden at the bottom and sprinkled with sesame seeds and shallots. You drool when you look at it. Take a bite. It is really delicious. Fried buns are made of dough that has been proofed, wrapped with stuffing and fried in a pot. It's simple and delicious to cook.

Fried buns are mainly traditional snacks popular in Shanghai, Zhejiang and Guangdong. They are sold in many places now. Our fried dumplings here are also delicious. The skin of Shanghai fried dumplings is golden yellow with sesame seeds and shallots sprinkled on it. It smells delicious. Take a bite, it's tender and juicy. Deeply loved by the people of Shanghai. I like fried dumplings very much, too. I often make them myself at home.

I. Production steps 1. Ingredients: flour, yeast, sugar, warm water, sesame, salt, pork, oyster sauce, soy sauce, pepper, sesame oil, five-spice powder, onion, ginger and cooking wine.

2. Add a proper amount of flour to the basin, melt the yeast with warm water, add sugar to the flour, mix the flour with warm water, stir while adding it, knead it into a flocculent dough, cover it, put it in a warm place, and wake it up to twice its original size.

3. Wash and peel the pork, chop it into minced meat and put it into a pot, soak the pepper in water in advance, wash and chop the onion and ginger, put it into the meat stuffing, then add salt, oyster sauce, soy sauce, spiced powder, cooking wine, sesame oil and sugar, and adjust the stuffing with pepper water.

4. Add pepper water several times, stir in one direction, stir for a while, and stir until the meat absorbs all the pepper water. The meat stuffing is firm and sticky, so adjust the stuffing.

5. Sprinkle dry flour on the chopping board, put the proofed dough on the chopping board, knead and exhaust it, then knead it into strips, divide it into small doses with uniform size, and roll it into dough with thick middle and thin sides with a rolling pin.

6. Take a dough, put the stuffing on it, just like making buns, and finally tighten the mouth. After all the buns are wrapped, put a little oil in the pot, and put the wrapped fried buns into the oil heat. Don't squeeze too tight.

7. Prepare a bowl, add a little flour, add water, stir it into a thin batter, fry it on low heat until the bottom of the fried bag turns yellow, pour in the stirred batter, cover it, stew for 5 or 6 minutes, cover it, sprinkle with sesame seeds and chopped green onion, and then take out the pot. Crispy and juicy, so delicious.

Second, the tip of fried buns is 1. It is very important to mix the dough with warm water and add it while frying the steamed buns. The dough can be slightly smaller, and the dough must wake up to twice its original size. The honeycomb inside is rich, so the fried dumplings are soft and delicious.

2. The adjustment of stuffing is very important for fried buns. You can use broth, pepper water, or jelly, so that the meat is tender and the fried dumplings are tender, smooth and juicy. When mixing the stuffing, you must stir it in one direction until the meat stuffing is very thick. The fried dumplings made in this way taste better and taste better.

3. When the fried buns are fried, the heat must not be large. Fry slowly on low heat. Fried steamed buns must be added with batter, which tastes better. The batter should be thinner and the frying time should be controlled so that the fried buns are crisp and delicious.

Summary: Crispy golden, tender and juicy fried buns are ready. The sesame seeds and chopped green onion on it look very attractive. Take one and take a bite. It is tender and juicy. It is delicious. I can eat several fried buns at a time. It is not difficult to make them at home. It's delicious and hygienic. According to my above practice, I am sure I can make them fresh and juicy.

Half-baked powder, half-baked powder, soy sauce and garlic can't be put in the meat stuffing, and skin jelly must be put. The meat stuffing is delicious but not greasy, the skin is not very thin, and the meat stuffing is not very big, so it is appropriate to be moderate. Small and exquisite. You need to spray water when frying raw. The bottom is not very thick, but it is thin and brittle. If you can't do this, it's not Shanghai fried steamed bread. As the name implies, it's steamed bread, not steamed buns.

Shanghai only has fried-dumpling, but no steamed stuffed bun.

Friends who have been to Shanghai must be impressed by all kinds of snacks in Shanghai, among which you should have eaten dumb fried ones, telling everyone that you can actually make delicious fried buns at home. Let me share with you the home cooking practices of a good friend of mine. material

Skin blank: medium gluten flour 200g yeast 2g sugar 4g water 100g.

Stuffing: 250 grams of minced meat on front legs, 3.5 grams of salt, 7 grams of sugar and 2 grams of soy sauce.

Light soy sauce 5g pepper 0.5g onion Jiang Shui 50g chopped green onion 1 a handful.

5. 6 grams of sesame oil

Noodles: Cut black sesame seeds and shallots.

manufacturing process

1, ginger, onion mashed, chopped onion ginger with water, pinched onion ginger by hand, the taste is better. Chop the scallion, sprinkle the noodles when the pot is out, and make black sesame seeds;

2. Add 3.5 grams of salt, 7 grams of sugar, 5 grams of soy sauce, a little soy sauce (about 1, 2 grams) and 0.5 grams of white pepper into 250 grams of minced meat of foreleg sandwich, and stir in one direction;

3. Then add 50g onion Jiang Shui in three times, and add it for the second time after each stirring and absorption. After adding onion Jiang Shui, stir in one direction;

4. Add a handful of chopped green onion, add 6 or 7 grams of sesame oil, continue to stir evenly in one direction, spread the stuffing, cover it with plastic wrap and put it in the refrigerator for refrigeration, or freeze it by novices to make the stuffing better wrapped;

5. Stir 200g of gluten, 2g of yeast, 4g of sugar and100g of water into dough, then knead it into smooth dough, seal the container or cover it with plastic wrap, and let it stand for15-30min. The awakening time is long in winter and short in summer;

6. After15-20 minutes, remove the flour, knead the dough into strips, divide the dough evenly (16 pieces), flatten it, and roll it into a bun skin (about 8 cm in diameter) that is thin around;

7. Take the stuffing out of the refrigerator, divide it slightly, divide it into 4 large portions, each with 4 pieces, and then wrap the stuffing in your customary way, including hundreds of pleated buns;

8. Wrap them in turn and put them in a frying pan. All wrapped in a pot and covered, wake up for 20-40 minutes (winter is long and summer is short, the specific time is adjusted according to the actual situation);

9. Light fire, that is, pour cooking oil around the pot. After the bottom of the steamed stuffed bun is fixed, add water to one third of the height of the steamed stuffed bun, cover the lid, simmer for 5 minutes on medium and low fire, and uncover the lid after 5 minutes;

10, when the water in the pot is almost dry, add 1 and 2 tablespoons of cooking oil, gently shake the pot, turn to low heat and fry until the bottom of the steamed stuffed bun is golden and crisp, sprinkle with black sesame seeds and chopped green onion, and take out.

You can also follow the above steps to make delicious fried dumplings at home. I tried it at home. Although it didn't work the first time, it's good to try a few more times. Friends who like to eat may wish to try it at home.