Pan-fried steamed buns originated in Shanghai, and are commonly known as pan-fried steamed buns. Dezhi pan-fried lobster is the most popular. The jelly is made with 18 kinds of spices and cooked in sauce. Fry over medium heat for 8 minutes. Sprinkle sesame seeds and scallions on top and fry over low heat for 2 minutes.

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Pan-fried steamed buns, also known as pan-fried steamed buns, are Han Chinese specialty snacks in Hangzhou, Wuxi, Suzhou, Huzhou, Jiaxing and Shanghai.

Here's how to do it.

Food: A lot of lean pork, a lot of fresh shrimps, wheat flour, baking powder, a lot of pork rinds; seasonings: onions, ginger, garlic, rice wine, soy sauce, salt and black pepper; method: knead the dough.

First, mix a small cup of yeast with warm boiling water, then find a vessel, pour the wheat flour into it, add the yeast water, and mix with chopsticks until it is basically formed.

Kneading noodles.

There is no need to rub it so carefully, just as smooth as possible.

Fermentation.

In summer, it can be fermented by covering it with a cloth, but it is very inconvenient in winter.

There are three methods to choose from: put in the electric oven and set the ambient temperature within 30 degrees; if you have a double-layered basket at home, after steaming the items, let them dry for a while and put the batter container in the middle layer; hide it under the quilt

, put the hand warmer bag across the quilt.

Make aspic.

Boil the skin and meat in water, pick it up, wash it, remove any intestinal oil with a knife, and chop into pieces; add cold water again and cook for 1 hour.

Later, add a blender and blend it into a weight loss smoothie shape.

If you have time, you don't even need to take out the mixer. Cook for 1 hour, refrigerate and freeze, and you can use it the next day. If you don't have time, just mix and refrigerate, and then freeze after ten minutes.

Prepare the filling in advance.

There is one bowl each of shrimps and minced pork, and the middle bowl is pork skin, which has been boiled off.

In addition, cut the green onion in half, chop the green onion, peel the garlic, cut the ginger into several pieces, and set aside.

Stuffing solution.

Add salt, rice wine, and white pepper to the fresh shrimps, and soak the minced pork in the onions and garlic.

Mix filling.

Mix the raw pork with cooking wine, salt, and light soy sauce. After the aspic is made, chop it into pieces and mix it with the marinated raw pork and shrimp.

Dumpling fillings become.

Check fermentation.

It has many small holes, so even if it ferments and becomes fermented, don't wait, take it out quickly.

Make pan-fried dough.

Use as many noodles as you want. Put the rest in a container, cover it with a damp cloth, and put it in the refrigerator. It can last a day or two.

Take it out when you like to eat it and let it sit for a while at room temperature before using it.

Pan-fried buns.

Shanghai pan-fried pancakes usually have the wrinkles on the bottom and the smooth side on top, but the Ningbo pan-fried pancakes I ate as a child had the wrinkles on the top, just like a small meat bun.

I think the latter one looks better.

Wake up again.

Coat the wok with a layer of oil and stack the packaged pan-fried vegetables one on top, leaving some space between them.

Put it into the "fermentation room" (see process 3) and let it rest for 20 minutes again.

Fried or raw.

Heat the wok equipped with pan-fried pan over high heat until the bottom of pan-fried pan is almost charred, add half a bowl of water and cover with a lid.

Release water for the second time.

When the first water is almost dry, add half a bowl of water and some oil in the bottom pot.

When the water dries quickly, add coriander and black sesame powder, turn off the heat, cover and simmer for a while.

Lift the pot.

The so-called "fried" means that the food is fried directly when it is not ripe.

For general frying, ingredients such as dumplings, steamed buns, and steamed buns are steamed and cooked before deep-frying.

Water frying involves steaming, basting and other processes while deep-frying, and cannot be considered raw frying.

This kind of processing technology and series of food ingredients were first popular in Shanghai, Suzhou, Hangzhou and Nanjing.

Pan-fried buns are a special traditional delicacy. They are delicious, crispy on the outside and tender on the inside. They are fragrant and crispy. They are very delicious and are loved by everyone. Pan-fried buns are available in many areas. We make pan-fried buns here.

, all made with ordinary flour. My mother is very good at making snacks, and the pan-fried buns are super delicious.

Everyone is familiar with pan-fried buns, and I believe that many people like to eat them. Pan-fried buns are a special traditional delicacy that can be found in many regions. They are browned and tender on the inside, deliciously fragrant, fragrant and crispy. They burst with juice when you take a bite.

Loved by everyone.

Pan-fried buns are browned and tender on the inside, with a delicious aroma, juicy, fragrant and crispy. They are very delicious. I believe many people like to eat them. There is no fixed answer as to what kind of flour is used for pan-fried buns. The method is different in each place.

Likewise, the flours used may also be different. When we make pan-fried buns here, we use all-purpose flour, which is ordinary flour. The pan-fried buns will be puffy and soft, with a delicious aroma.

Your own choice of hobbies.