Recipe: 80 grams of jelly, 250 grams of flour, 200 grams of pork filling, 130 grams of warm water, 3 grams of yeast, 1 tsp. of salt, 2 tsp. of soy sauce, 1 tsp. of sugar, 1 tsp. of cooking wine, 2 tsp. of minced green onion and ginger, 2 tbsp. of vegetable oil.

How to make a fried bun ?

1. clean the pork skin, cut into julienne strips, and ginger slices of scallion, star anise, etc. together into the pot to simmer for 1 hour

2. and then cooled to solidify into a jelly

3. warm water to dissolve the yeast, the flour in several times to add yeast water, kneaded into a smooth dough, and the warmth of the place of half an hour, that is, half-fermentation of the dough

4. add salt, soy sauce, sugar, cooking wine, minced scallion and ginger, and then add the meat to the meat filling, then add the meat to the meat filling, Add salt, soy sauce, sugar, cooking wine, chopped green onion and ginger, and two tablespoons of water, mix well in one direction, and then add the chopped jelly and mix together

5. The embryo

10. pan on the fire, add a tablespoon of oil to heat, the pan-fried buns arranged in the pan

11. half a minute of low-fire frying, sprayed into the 65 grams of water, cover the pan to continue to fry a few minutes of low-fire

12. 65 grams of water, and add a half a tablespoon of oil in the bottom of the pan, and then wait until the water in the pan by the dry, and the sound of "zip! "

13. Sprinkle with chopped green onion and sesame seeds, turn off the heat and simmer for 2 minutes, the pan-fried buns can be served

Tips

1. The juice of the pan-fried buns comes from the jellied skin, but if it's too much trouble, you can pump more water or stock into the meat filling, which will also make the meat tender and juicy. The meat filling is also tender.

2, the size of the fried buns as much as possible to keep the same, in order to a bite into the mouth is appropriate, so that the fried into the pot can also be evenly ripe?

3, the pan-fried bread is relying on the pot of water evaporation to make its expansion mature, so the amount of water should be appropriate, a pot of pan-fried about 130 grams of water can be added in two, the second time to add water at the same time to add a little oil, so that the bottom of the pan-fried especially crispy really a bite of a packet of soup.

Shengjianbao is popular in Shanghai, Zhejiang, Jiangsu and Guangdong, a special traditional snack, referred to as shengjian, because the Shanghai people used to call "bun" for "steamed bread", so the Shanghai shengjianbao called shengjian manju.

Features: Crispy skin, thick juice, fragrant meat, exquisite. Light bite, meat flavor, oil, onion, sesame flavor all the delicious in the mouth for a long time. Originally for the teahouse, tiger stove (open water store) concurrent varieties. Filling with fresh pork and jelly-based, after the 1930s, the Shanghai catering industry has a professional store fried buns, filling color has increased chicken, shrimp and other varieties.

Shanghai raw fried buns crust bottom fried golden brown, the upper half sprinkled with some sesame seeds, scallions. It smells good and is quite popular among Shanghainese as it is full of soup when you bite into it. The finished product is white, soft and fluffy, with tender meat filling, marinade, sesame and scallion flavor when biting and chewing, and is best eaten hot out of the pot.

The evaluation of it is: "The skin is thin and not broken and not burnt, two points of leavening by baking, fresh filling and soup in the mouth, the bottom of the thick and burnt is a failure." Not only introduced the advantages of raw fried buns, but also to remind diners, where the "bottom of the thick scorched" can not buy, its to "eat".

Baidu Encyclopedia. Shengjianbao