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

Accessories: a small amount of alkali? Yeast quantity? Ginger 1? Cooking wine? Primitive 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 to ferment to twice its size;

3. Add shredded carrot, Jiang Mo and minced onion, a lot of cooking wine, 1 tablespoon sugar, 1 tablespoon salt, soy sauce and 1 egg into the beef stuffing.

4. Add a small amount of stir-fried pepper, star anise, cinnamon leaves and chopped tsaoko on low heat, stir-fry for 10 minute, throw away spices, cool the oil and pour in beef stuffing;

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 turned 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 is easy to crack when turning over;

2, beef stuffing can be added with water in 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. Macun fried foreskin is thin, filling is rich, oily, thin but not leaking, oily but not greasy. Just out of the pot is the best, and after a long time, the color and smell are much worse.

Macun fried dumplings began in the early 1930s, and the authentic descendant Yan Huiping (1908 65438+ 10/April) was from Macun Town, Jiaxiang County. After continuous improvement, processing and perfection, Macun fried dumplings gradually formed a unique mixing technology of noodles, seasonings and other formulas and ingredients. Therefore, for more than 80 years, the reputation of Macun fried dumplings has been prosperous and favored.

Macun fried dumplings experienced the eventful years of war, accompanied by the birth of New China. Nowadays, the reform and opening up has changed from local snacks to Jiaxiang's famous food. At present, it enjoys a high reputation in large and medium-sized cities all over 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 even worse than Goubuli." During the War of Liberation, Yong Yang, Tian Ying, Zeng and other revolutionaries of the older generation spoke highly of Macun fried dumplings.

Ma Cun fried dumplings are fast food. If three people operate, 60- 150 steamed buns can be fried in 5- 15 minutes, which can be eaten by 5- 15 people. Fried buns are divided into mutton stuffing, beef stuffing and vegetarian stuffing. It tastes best when eaten hot, and its appearance is oval. Fried dumplings with meat stuffing (pure lean meat stuffing) each has a deep round meat ball and smells pleasant. 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 noodles are white and kneaded, which is large and affordable.

So far, Ma Cun fried dumplings have been included in Jiaxiang County Records and Jiaxiang Stone Records, and included in Jiaxiang Historical Records.

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

The steamed buns boiled in water are fragrant and fragrant, and the dishes are golden;

Ma Cun fried dumplings can keep guests, and Zhao Wanghe is its hometown.