Housekeeping Queen 20160415 (Tianjin water stuffed buns) chef, old Beijing banner folk gourmet, senior pastry technician Mi Gongjiang's fifth generation descendant - Jiang Bo.

How to make Tianjin water stuffing: 1 pound of meat filling, 2 taels of soy sauce, 1 pound of sugar, 1 pound of MSG, 1 pound of chicken powder, 8 taels of bone soup, 1 tael of vegetable oil, 1 tael of sesame oil, and appropriate amount of salt to prepare the filling.

Place in the refrigerator to refrigerate, and add 3 taels of chopped green onion when wrapping.

(Shengjianbao) To prepare the stuffing of fried buns, choose a meat filling that is fat and lean, and add light soy sauce, salt, sugar, MSG, chicken essence, corn starch, pepper, and peppercorns for seasoning.

Add sea rice water, sesame oil, salad oil, and dark soy sauce, mix well, and finally add leeks, sea rice, and eggs.

When wrapping, adjust as needed to prevent the leeks from having a peculiar smell.

There are also particularities in mixing the noodles for the fried buns. The ratio of fermented noodles to dead noodles is 1:1.

Add baking soda to the dough and knead evenly, then knead evenly with the dead dough.

The buns made this way will have a chewier dough.

Put the wrapped buns directly into the pot without adding oil.

After the bottom is browned, heat the water until one-third of the buns are filled and turn on high heat.

After the water evaporates, pour in oil and fry until the bottom is golden brown, then sprinkle with black sesame seeds.