Pour 20 ml warm water into 1.3 g yeast and let it stand for 5 minutes to stimulate the activity in yeast.

2. Pour the yeast water into the flour and stir well. Pour the remaining 1 10ml warm water, and stir it with chopsticks to form snowflakes.

3. Knead into a smooth dough and ferment in a warm place until it is twice as big.

4. After the dough is fermented, mix in the meat. Add salt, chicken essence, soy sauce, cooking wine, chopped green onion and Jiang Mo to the pork stuffing, mix well, then add skin jelly (add water if there is no skin jelly), and stir vigorously to make the pork stuffing.

5. The fermented dough is slowly vented and kneaded evenly.

6. Dust the chopping board and knead the dough into long strips and divide them into small portions.

7. Take a small amount, knead it into a circle and flatten it, roll it into a circle with a rolling pin, with moderate thickness and thin edges, and put the meat on it.

8. Wrap it up and make buns.

9. Heat the pan, pour a small amount of oil, put the wrapped fried bag in, and fry over medium heat.

10. Fry until the bottom of the pan is golden.

1 1. Pour half a bowl of water, sprinkle with black sesame seeds and chopped green onion, and do not reach the bottom of the pot (the amount of water added here is adjusted according to the size of the fried steamed stuffed bun. If the size of the fried bun is large, it is necessary to add about 1/3 water to the fried bun, otherwise the heating time is too short, which will lead to the immaturity of the fried bun).

12. Cover the pot, bring it to a boil with high fire, and simmer until the water in the pot is dry. Open the lid and fry for a while. When you see that the water on the surface of the frying pan is dry, you can start the pan.

Cooking tips

1, put warm water in the yeast, the water temperature is about 30 degrees, you can try the temperature by hand, and it is better not to burn it. The water temperature of yeast should not be too hot, and it should not exceed 40 degrees at most. Too high water temperature will kill yeast, so it can't be fermented. After the yeast is melted with warm water, let it stand for five minutes to activate the activity of the yeast, and then use it again.

Please click here to see the function and specific operation method of putting skin jelly (or clear water): teach you to make fresh and juicy meat stuffing: fresh meat flour cake.

Common sense of diet

1, there are differences between fried noodles, scalded noodles, fried noodles and semi-scalded and semi-fried noodles. Hot noodles are eaten with boiling water without fermentation. It is characterized by thin skin and good hot noodles, which can let you see the stuffing and juice. Hair noodles are fermented noodles, which are characterized by brightness, fat and softness. One of the outstanding advantages of hair noodles is that the juice will soak the surface of the skin into soup, which is more delicious than big meat buns. Half-wool is half-wool and half-hot, and its advantages are somewhere in between.

2. Stir-fried meat stuffing needs to slowly add water to the meat with seasoning and stir vigorously until it is full of energy. Or fresh meat mixed with jelly and stirred.

Fried steamed stuffed bun is also a technology. The skin is thin and the stuffing is not exposed. Fry in rows, use cold water during frying, and finally sprinkle with chopped green onion and sesame seeds.

Cuisine characteristics

The secret of delicious food: the bottom is crispy and the meat is fragrant. There are three steps to eating fried food: chopsticks and spoon, peck at the top and pour the juice into the spoon. Open your mouth, squeeze out the meat and chew it! Skin is vinegar, eat! Advantages: no leakage of juice, pure meat and crisp bottom. Do not mix, do not stir, and treat them differently. You can't get vinegar in the first two steps. It tastes good. If you take a bite, the gravy is wrapped in meat, oil, onions and sesame seeds, which is absolutely delicious. I like fried dumplings! !