Exercise:
1. Add a little warm water to the yeast and let it stand for 10 minute. Add flour, warm water and dough, cover with plastic wrap and ferment.
2. Cut ginger into pork stuffing and add cooking wine and soy sauce 15 minutes.
3. Cook the vermicelli in a hot water pot until it becomes soft. Take it out to cool. Cut it. Wash and chop the leaves of Chinese cabbage.
4. Add sesame oil, pepper, salt and chicken powder to the cabbage vermicelli and meat stuffing and mix well.
5. Wake up the wrapped buns 10 minutes, add a little oil to the pot, burn 60% heat, and sort out the buns.
6. Stir-fry for one minute, then pour in flour water (noodles: water = 1: 5), and add flour water to 2/5 of the steamed stuffed bun.
7. Cover and bring to a boil. Turn to low heat until the flour and water are dry and the bottom of the steamed stuffed bun becomes crisp. Sprinkle with sesame seeds and chopped green onion.
Shuijianbao, a traditional snack, belongs to Henan cuisine. Henan cuisine has a history of more than 500 years. It originated in Kaifeng, the capital of Tokyo, and is quite popular in North China and the Central Plains. The taste is crisp but not hard, fragrant but not greasy, and delicious. According to the different fillings, the "fried dumplings" can be divided into "beef fried dumplings", "pork fried dumplings" and "leek fried dumplings", but the production methods are basically the same. The key to "water-fried bag" is to correctly grasp the heat. The temperature should not be too high when frying. Under normal circumstances, the oil temperature of the pot should be kept at 50% heat. In addition, prepare the batter and master the time of pouring the batter. Pour the batter neither too early nor too late, otherwise it will affect the quality of fried dumplings.