Lijin fried bun is one of the most famous breakfast snacks in Shandong Province. After cooking pork or vegetable bun with water and oil, it forms a fried bun with tender outside and tender inside. The making method of Lijin fried dumplings is mainly divided into three processes: mixing stuffing, making dough, making steamed buns and frying steamed buns. To make the appearance golden and crisp, rapeseed oil and flour slurry are very important, and the frying time and heat are also very important. Let's share with you the production process and matters needing attention of Lijin Fried Bag.

First, adjust the stuffing. There are many kinds of fillings in the decoction bag, which are mainly divided into meat stuffing and vegetarian stuffing. Take a proper amount of clean and fresh pork belly, cut it into strips, put it in a meat grinder, add a proper amount of ginger and onion, add a proper amount of salt to adjust the bottom taste, white sugar and raw materials are extracted fresh, and the cooking wine is deodorized. Of course, you can also make pork cabbage, pork shepherd's purse, beef carrot and so on according to your own preference.

Second, make dough and make buns. After flour and water are fully mixed, add proper amount of yeast powder and sugar, and conditional friends can ferment with old noodles. After kneading the dough into a smooth surface and full of elasticity, leave a little dough for further use next time. Put the dough into a pot, cover it with gauze, and put it in an environment with a temperature of 25 to 30 degrees for fermentation. The dough fermented at this temperature has the best taste, and white sugar can accelerate the fermentation. Then you can make buns, and I will share the skills of making buns with you later.

Third, fried buns. Boil the oil in a pan, and then fry the steamed buns evenly in the pan. The frying time should not be too long, otherwise there will be burnt in the process of frying in water. After the bottom of the steamed buns appears golden yellow, pour out the rapeseed oil in the pan and continue frying with a mixture of water and oil, which is half the height of the steamed buns. After frying the steamed buns until they are all golden, pour in most of the water and oil, leaving a little bottom oil, then pour the flour water into the pot and fry for a few minutes, and then the noodle flowers in the water-fried bag are made. The production process here should be kept in mind that using rapeseed oil throughout the whole process will make steamed buns more yellow and crisp.