the method of frying the bun

251g of flour; 3 grams of yeast powder; Onion; Jiang Mo; 211 grams of pork stuffing; 81 grams of frozen skin;

1 tsp salt; 2 tablespoons soy sauce; 1 tsp of sugar; 1 tsp cooking wine; 2 tablespoons of vegetable oil; 131 grams of warm water;

The bottom of the pan-fried bun is golden brown and crispy, the meat is extremely tender, and the top is covered with chives and sesame seeds. Take a bite while it is hot, and the juice gushes out of your mouth. That feeling is really wonderful.

Practice and steps

1 Clean the pigskin, cut it into shreds, boil it in a pot with ginger slices, scallions, star anise, etc. for 1 hours, and then let it cool and solidify into ice; Dissolve yeast in warm water, add yeast water into flour several times, knead into smooth dough, and ferment in warm place for half an hour to obtain semi-fermented dough;

2 Add salt, light soy sauce, white sugar, cooking wine, minced onion and ginger into the meat stuffing, add two spoonfuls of clear water, stir evenly in one direction, and then add chopped jelly and stir together to form the stuffing of the fried bun;

3. Knead the dough into long strips, cut it into 21 grams each, roll it into a dough sheet with thick middle and thin sides, add the meat stuffing, fold it and seal it, and get the raw fried embryo;

4 set the pan on fire, add a tablespoon of oil to heat it, arrange the raw fried buns in the pan, fry for half a minute with low fire, spray 65g of water, cover the pan and continue to fry for a few minutes with low fire, then spray 65g of water, add half a spoonful of oil to the bottom of the pan, and when the water in the pan is dry and makes a "zi zi" sound, sprinkle chopped green onion and sesame seeds, and stew for 2 minutes.

5 Tips: 1. The juice of the fried bun comes from jelly, but if it is too troublesome, you can add more water or broth to the meat stuffing, which can also make the meat stuffing tender;

2. The size of the fried bun should be consistent as far as possible, so that it can be eaten in one bite, so that it can be cooked evenly after being fried in the pot;

3. The raw fried bun is expanded and matured by evaporation of water in the pot, so the amount of water should be appropriate. Just fry about 1.31g of water in one pot, and add it twice, and add a little oil at the same time when adding water for the second time, so that the bottom of the raw fried bun is particularly crisp.

4 fried buns, also known as raw fried steamed buns, are one of the representatives of snacks in Shanghai and the number one classic food in the hearts of countless people. There are long queues at the door of almost every raw fried shop, and its popularity can be seen. The bottom of the pan-fried bun is fried golden and crisp, the meat stuffing is extremely tender, and it is also covered with shallots and sesame seeds. When you take a bite while it is hot, the juice gushes out in your mouth. That feeling is really wonderful.

5 is really a bite of a packet of soup, hehe, the function of skin jelly.