Ingredients: 500g beef stuffing? Five onions? 2 carrots (optional)? Flour (self-raising flour or high gluten flour) 500g.

Accessories: a small amount of alkali? Yeast quantity? Ginger 1? Cooking wine? Raw pumping? Old smoke? Octagonal? Sweet leaves? Amomum tsao? Pepper? Eggs 1

Production steps:

1. Stir 5g yeast with warm water, add a little sugar, and let it stand for foaming;

2. Add flour, mix the dough with warm water, cover it with a wet cloth, and put it in a warm place for fermentation to double the size;

3. Add shredded carrot, chopped ginger and onion, a lot of cooking wine, 1 tablespoon sugar, 1 tablespoon salt, soy sauce, soy sauce and 1 egg to the beef stuffing.

4. Put a small amount of stir-fried pepper, star anise, cinnamon leaf and tsaoko into a small fire, stir-fry for 10 minute, throw away the seasoning, and pour in the beef stuffing after the oil cools;

5. Cut the dough into large doses, roll it into dough, and wrap it into buns without pleating;

6. Put oil in the pot, medium heat, add steamed bread, and fry until the bottom is golden and turn over;

7. Mix flour and water into 1: 15 water, pour it into the pot, cover the pot, and take it out when the water is dry.

Tips:

1, the steamed stuffed bun skin can be thicker, otherwise it will crack easily when turned over;

2, beef stuffing can be added with water several times, and after each addition, stir more to make the beef stronger, so that the meat stuffing will also have soup.

Introduction: It is a special snack in Jiaxiang County, Jining City, Shandong Province, and now it has covered the southwest of Shandong Province. Ma Cun fried foreskin is thin, stuffed and oily, thin but not leaking, oily but not greasy. Just out of the pot is the best, and the color and smell are much worse after a long time.

Macun fried dumplings began in the early 1930s, and the authentic descendant Yan Huiping (1908 65438+ 10-April/984) came from Macun Town, Jiaxiang County. After continuous improvement, processing and perfection, Macun fried dumplings have gradually formed a set of unique techniques for mixing flour and seasoning. Therefore, the reputation of Macun fried buns has been booming for more than 80 years and is favored.

Macun fried dumplings experienced the eventful years of war, accompanied by the birth of new China. Today, with the reform and opening up, it has changed from local snacks to Jiaxiang's famous food. At present, it has enjoyed a high popularity in major and medium-sized cities across the country, and it is getting higher and higher.

In the mid-1940s, Mr. Gao, the boss of Tianjin Goubuli, made a special trip to Macun. After tasting the fried buns, he praised: "Macun fried buns are worse than Goubuli buns." During the War of Liberation, Yong Yang, Tian Ying, Zeng and other revolutionaries of the older generation all spoke highly of Macun fried buns.

Ma Cun fried dumplings are fast food. If three people operate, 60- 150 steamed buns can be fried in 5- 15 minutes, and 5- 15 people can eat them. Fried buns are divided into mutton stuffing, beef stuffing and vegetarian stuffing. It tastes best when it is hot and has an oval appearance. Fried dumplings with meat stuffing (pure lean meat stuffing) each has a deep round meat ball with pleasant fragrance. The fried dough with vegetarian stuffing is loose, bright and white, fresh and tender in taste and bright in color. Its characteristics are: the stuffing is fragrant but not greasy, the oil is big and the color is clear, and the face is white and kneaded, which is big and affordable.

Up to now, Ma Cun fried dumplings have been listed as the famous food in Jiaxiang county annals and Jiaxiang stone annals, and recorded in Jiaxiang history.

Macun people used this poem to praise the famous food in their hometown:

The water steamed stuffed bun smells fragrant, and the dish is golden;

Macun fried dumplings can keep guests, and Zhaowanghe is its hometown.