Counties and cities are engaged in this industry, business is very good, very popular with local residents and tourists. Its shape according to the different merchants, the shape and size of the water fried bread is different, shaped like a persimmon cake, the top and bottom of the paper-like sheet of crispy golden, crispy outside and inside the fresh, taste very good. Because of its different fillings can be vegetarian, mutton, beef, pork variety. Filling is mainly fresh, the day of the filling, done on the same day, meat or vegetables with onions, ginger, five-spice powder, sesame oil, salt modulation.
The filling is one aspect, the use of fire, oil, flour is also an important factor. Baozi skin for hairy skin, too old and too tender will affect the quality of the buns, bun skin if the dead surface, then become in Jiaodong a snack called pot stickers. In the special pan brush on the bottom oil, oil should not be too much or too little, the packaged buns in order into the pan, add a certain amount of thin noodles water, cover the pan with a lid on high heat frying to water dry, and then one by one will be turned over to the buns, to the both sides of the caramelized drizzle of sesame oil into which point of the water is also known as the "under the sweat", the fire is particularly important. In short, to achieve the oil clear, white, fresh filling.
Water fried bread belongs to the popular flavor of snacks, inexpensive, production is not affected by the four seasons, it has been the local best-selling local flavor snacks. You can eat authentic water fried buns in the streets and alleys of Heze and roadside stalls.
Materials
500 grams of fine powder, 250 grams of pork, 125 grams of green onions, 200 grams of leavened noodles, 50 grams of soy sauce, 50 grams of sesame oil, 100 grams of cooking oil, 700 grams of Chinese cabbage, salt, lye, seasoned flour, ginger, water in moderation.
Method
①Flour and leavened flour to good add warm water and dough, and then alkaline water and knead a little molasses on the case, pulled into 40 small pieces, one by one rolled into a small round piece.
②Minute the meat, put people soy sauce, salt simmering, and then chopped ginger, green onions and seasoning noodles together with people in the meat mix, and then put on the chopped, pressed out of the water of the cabbage and sesame oil, mixing well into the filling.
3 with the skin wrapped around the filling into a large round dumplings, commonly known as flat food, like the Sagittarius cap placed on the deep bottom of the griddle brush even oil (special griddle), set up until the full, dripping 50 grams of cooking oil, cover the lid to fry for 5 minutes, and then poured into the 800 grams of white noodle soup within the water blended with a little flour and stirred into the noodle soup, and then cover the frying stew to make it into a steam heat transfer stewing, and then dripping into the 50 grams of cooking oil, and then covered the stewing frying for 5 minutes. The bottom was charred yellow, with a spatula will be separated from the bottom of the griddle around the big turn the griddle, off the fire that is. When serving, use a small spatula to shovel people into the plate can be.
Features
The bottom is golden, crispy, and the filling is rich and delicious, with excellent color and flavor.