A, raw materials: flour whole wheat flour meat filling lotus root production: the flour and whole wheat flour into a bowl, add baking powder, then add the right amount of water; slowly mixed into a smooth dough, covered and put aside for ten minutes; meat filling with the right amount of salt, starch and ginger powder, cooking wine, and then mix in one direction to the strong; then add the root of the fine and a little salt and mix well; finally put in the small green tea and mixed well; the meat filling in the appropriate salt, starch and ginger powder and wine, and then add a few minutes to the right direction. Add salt, starch, ginger powder and cooking wine, stir in one direction and let stand for a few minutes; add chopped lotus root and a pinch of salt and mix well; finally add chopped green onion and mix well; divide the dough into equal sized dosage pieces; roll it into a round sheet and wrap it in the lotus seed meat filling; twist the edges of the circle with your right hand and fold it inward until the end of the package is sealed; thus, wrap all the sheng pan buns well; put the wrapped buns into a pan and fry them for a minute in a little oil; then pour in the oil just under the top of the buns and fry for a minute. A minute; and then pour just over the bottom quarter of the buns of water, cover and simmer for 3 minutes; until the water evaporates completely, and then slowly fry on low heat, the bottom of the frying until golden brown can be removed from the pan.
Two, three fresh fried buns ingredients: meat filling mushrooms, asparagus, flour production: 1. baking powder and warm water, flour into a container; 2. Knead them into a smooth dough, molasses for 20 minutes; 3. ready to raw materials; 4. meat filling add salt, cornstarch, ginger powder, oyster sauce, cooking wine and other seasonings, mixing in one direction to the strong; 5. add diced mushrooms and diced bamboo shoots; 6. and then in the direction of the earlier Stir in the direction just now, and in the middle you can beat in some water for soaking mushrooms; 7. add chopped green onion and mix well when ready to wrap; 8. this time the dough is also well developed; 9. roll out the dough into long strips and then divide it into small dosages; 10. roll it into a round slice; 11. wrap it into the filling; 12. this way, the small frying buns will be complete; 13. place them in a pan and pour in a suitable amount of water and oil; 14. cover and fry on high heat first to see the buns slowly expanding, and when the water inside is finished, the buns will be ready to be fried. When the water inside is finished, turn to low heat and fry; 15. When the bottom side is golden, put in the chopped green onion; 16. directly on the table.
Three, four season beans meat filling soda bread ingredients: spontaneous flour meat filling four season beans production: 1. spontaneous flour into the basin, add the right amount of water, and into a smooth dough; 2. and good dough covered and put into the room temperature in the fermentation; 3. pot of boiling water, add a few drops of oil and the right amount of salt, put the beans into the blanch; 4. blanch until the four season beans eight, nine matured and then put out to stand by; 5. meat filling with salt, minced ginger, and so on. Add salt, ginger, cooking wine and pepper, and mix in one direction; 6. Meanwhile, cut the cooked beans into fine pieces and set aside; 7. Put the beans into the meat mixture, and add a little salt and the right amount of sesame oil; 8. Mix well and set aside;
9. The dough fermented to 1.5 - 2 times the size of the finger press down without bouncing; 10. 11. roll out the dough into a round sheet and pack it with the prepared minced pork and string beans filling; 12. form them into buns and press them flat; 13. heat up a pan with a moderate amount of oil and fry the buns for a while; 14. add a moderate amount of water; 15. cover the lid and cook the buns with the water vapor for about 3 minutes; 16. uncover the lid and the water will slowly evaporate, and then fry the buns slowly over a low heat until both sides are golden brown. Slowly fry until golden brown on both sides.
four, gourd meat filling fried bread ingredients: meat filling gourd flour production: 1. baking powder into the thirty degrees of warm water, and then add the flour in the dough; 2. and into a smooth dough covered with a cover room at room temperature in the fermentation; 3. meat filling with the appropriate amount of salt, ginger powder pepper powder and cooking wine, mixing in one direction to the strong; 4. gourd shaved into thin, pay attention to the middle of the pith do not The first thing that you need to do is to make sure that you have the right amount of money to pay for the work you are doing. The left hand holds up the round piece, the right hand twisted up the side folded inward until closed; 13. so all the buns are wrapped; 14. hot pan, put a little oil, the buns into it, pay attention to the middle of the spacing, fry a little bit and then add the appropriate amount of water; 15. cover the lid and cook for two, three minutes; 16. and then uncovered, fry slowly over a low flame until the water evaporates, the bottom of the shell fried until golden The shell bottom is fried to golden brown can be.