Water fried bread pre-preparation: plate filling, flour and buns are almost the same, each place friends like the taste is not quite the same. The following three are my family often eat, to give you a reference. You have a delicious filling recipe are also welcome to send me oh! I'll organize it and share it with you.

Tasty beef stuffing:

Beef stuffing + beer + a lot of minced onion + a small amount of minced ginger + 13 incense + oil + soy sauce + sugar, with hot oil poured on the top of the fragrance;

Dashiqiu water: pepper spices spices boiled down with water, the most convenient is to add a little water microwave oven for 1 minute, filtered out of the dashiqiu water and let it cool;

gradually to the beef stuffing with the dashiqiu, stirring constantly, so that the beef stuffing is not too much. Keep stirring to make the beef stuffing tender and juicy.

Leeks three fresh stuffing:

Raw leeks + scrambled eggs + shrimp + oil + a small amount of soy sauce, stirred with hot oil (more oil is delicious, raw oil can also be), add a little scallop meat is more to the next level.

Pork three fresh: (to the yammy, in order to let her food diversity, the content of the mixed some)

Main ingredient: pork stuffing + tofu + mushrooms + vegetables

Applications: minced green onion + 13 spices + a small amount of soy sauce + oyster sauce + sugar + cooking wine

On the hair of the noodle:

My dad is by hand random hair, I hair of the noodle generally have a proportion, the failure rate of the lower

Flour: 300g

Yeast: 4g

Warm water (below 40 degrees): 180g

Sugar: 10g

Test the warm water with a clean finger, it's almost the same temperature as your body temperature, then put the yeast in it and stir, and leave it for 5 minutes for it to wake up;

Pour the yeast water into the flour gradually.

Pour the yeast water into the flour gradually, and then knead it with your hands to form a small smooth dough;

Cover the dough bowl with a moist gauze/clingfilm, and put it in a warm place for about 1-2 hours when the dough has become more than 1 times its size. (As shown)

Kneading:

Rolling out:

Cutting:

Rolling out?

Wrap the filling:

Wrap it in whatever shape you want:

Put the wrapped buns (you can say dumplings too), put them on the board for 20 minutes, cover the top with a dry saran wrap, and let them ferment for a while.

Turn on the heat, preheat a non-stick frying pan, and put the dumplings into the pan neatly:

Add the noodle stock (add a little dry flour to the water, just a little bit whiter, not too much), and add a little more water than you would normally add to the dumplings:

Cover the pan, and turn the heat down to a medium-high setting:

Wait for a little bit of the water to start bubbling, and then add some water to the pan to make a few bubbles. When the water starts to bubble, pour some oil along the side of the pot and pour a little bit on the top of the dumplings;

Keep the lid on the pot for 2 or 3 minutes. When you see the skin on the side, loosen the edges of the spatula and shake the pot so that the dumplings can slide around, pawing at the pot to turn them over. If you can't do it, slowly turn it over with chopsticks and a spatula!

Then cover the pot and wait for 2 or 3 minutes, so that the front of the buns (dumplings) is also dipped in oil, you can sprinkle some sesame seeds in the pot in advance;

Out of the pot!