Secret water fried bread
Raw materials
1000 grams of flour, 400 grams of pork, 500 grams of chives, yeast (dry) 6 grams, 2 tablespoons of oil, 2 tablespoons of salt, vinegar 1/2 tablespoon, 5 grams of green onions, 5 grams of ginger, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, half a bowl of water starch, 1/4 tablespoon of five-spice powder, white wine, water 500 grams.
Practice
1, chopped green onion and ginger; chopped five-flower meat into small dices.
2, frying pan with 1 tablespoon of peanut oil, when the oil is hot, the diced pork sautéed in the pan, add 2 tablespoons of soy sauce, 1 tablespoon of salt, half a tablespoon of vinegar, 1/4 tablespoon of five spices and a little white wine, stir-fry evenly.
3, warm water to dissolve the yeast will be a little bit of warm water poured into the flour, live into a dough, warm place to ferment.
4, leek cleaned and chopped, add the pre-fried diced meat, and then add a little salt and 1 tsp sesame oil and mix well into the bun filling.
5: Roll the dough into long strips, cut into dosage pieces, roll out the dough, pack in the filling, and pinch into large dumpling shapes, cover with a cloth, and let rise for 20 minutes.
6: Evenly grease a pan with a little oil and heat it up, spread the dumplings evenly over the pan, leaving spaces between the dumplings, and when the bottom of the dumplings turns golden, pour in the pre-mixed water starch (starch: water=1:10), and just enough of the starch to cover the bottom of the pan.
7, cover the pot with a lid, simmer on low heat, wait until all the water in the pot is dry, then you can turn off the heat, open the lid and shovel out the buns can be.
Silkmelon fresh meat pan-fried buns
Raw materials
pork filling, 255g flour, 3g yeast (dry), 1 silky gourd, 2 spoons of oil, salt, ginger, soy sauce, oyster sauce, sesame oil, white pepper, 10g sugar, fine scallions, sugar.
Methods
1: Dissolve the yeast in warm water and pour it into the flour, knead it into a smooth dough, cover it with plastic wrap and let it ferment until it is 2-2.5 times bigger.
2: Add the salt to the meat mixture, then add the water to the meat mixture in small amounts, stirring the water into the meat mixture in one direction with chopsticks, add soy sauce, oyster sauce, sugar, salt, green onion, ginger paste, white pepper and mix well, add the chopped diced loofah and sesame oil, and stir to mix well.
3. Knead the fermented dough well and divide into 8 equal portions, take a portion of the dough and roll it into a thicker center and a thinner one around the circumference, then wrap it with the filling.
4: Heat 2 tbsp oil in a wok, add the buns, 100g water + 5g flour to make flour water, pour it into the wok, drizzle 1 tbsp oil, cover the wok with a lid and simmer for about 10 minutes, sprinkle some white sesame seeds and scallions before serving.
Cabbage and Vermicelli Pan-fried Buns
Raw Materials
1 handful of baby cabbage, 500g of flour, 1 handful of vermicelli, 100g of shrimp, 1 carrot, 2g of yeast, oil, salt, soy sauce, monosodium glutamate (MSG), 1 scallion, 1 piece of ginger, sesame oil, five-spice powder.
Practice
1, cabbage cleaned, blanched, drained and chopped; fans with boiling water.
2, carrots chopped granules and small shrimp fried together.
3, all ingredients in a pot, add soy sauce, monosodium glutamate, five-spice powder, ginger, oil, sesame oil, chopped green onion and mix well.
4, flour and yeast and dough and put in a warm place to ferment to 2 times the size, cut into doses, rolled into a round skin, wrapped into a package.
5, put a little oil in the pot, put the buns in the middle of the space, pour in water just to the buns in 2/3 of the place is good, cover the lid on a small fire frying, has been heard in the pot ZiZiZhuoZhou, the water can be collected dry.
Leeks and fresh meat pan-fried buns
Raw materials
Flour, vermicelli, marinated pork (or cooked pork), salt, soy sauce, oil, yeast.
How to do
1. Soak the vermicelli in warm water, then chop and marinate in soy sauce for 1 hour; cut the leeks into small pieces and the pork into small dices.
2. Molasses flour with yeast.
3. Put the marinated vermicelli, leeks and pork into a small pot, pour in two tablespoons of oil and salt and mix well.
4. Knead the molten dough well and make it strong, then pull it into a slightly larger than usual dumpling shape, roll it out into a thin sheet, wrap it in the stuffing, and then close the edges and wrap it up.
5. Sprinkle a little oil into the pan, heat the pan and put the wrapped dumplings on the ground. When the dumplings are slightly shaped, pour thin pasta water along the sides of the pan, cover the pan with a lid and turn on the heat.
6. When the buns are cooked, the pasta water is almost dry, then turn around and pour in the oil, change to low heat, and so the pasta water completely into a paste clucked can be out of the pot.
7.