condiments

300 grams of flour and 200 grams of warm water.

Yeast 3g, sugar 5g.

Salt moderate amount of pork (fat and lean 28 calories) 300 grams.

Onion 70g ginger 1 small piece

Eggs (egg whites), two white peppers 1/4 teaspoons.

Sesame oil 65438+ sweet potato starch 0/2 spoon small.

Proper amount of edible oil

Production steps of fried shallots.

1.？ Prepare flour and warm water. Because I steam steamed bread at the same time, the amount of flour and water is relatively large this time. In fact, steamed bread uses 300 grams of flour, 200 grams of warm water and 3 grams of yeast. Pour warm water into the flour and stir with chopsticks to form a floccule. Warm water is not hot, 20-30 degrees, add 1 g salt, 5 g sugar. Flour has different degrees of water absorption. You can add a little less water at first, and then add it in moderation after observing the situation. Then knead the dough until it is smooth. Put the kneaded dough into a basin, spread a piece of wet gauze, or cover it with plastic wrap for fermentation.

2.？ When mixing dough, prepare steamed buns. Chop pork into minced meat and ginger into fine powder. I added some salt, some Jiang Mo, 1/4 teaspoons of white pepper, two egg whites and a little sweet potato starch.

3.？ In one direction, vigorously stir all seasonings and minced meat. In addition, the shallots are finely chopped and mixed with sesame oil separately to prevent water from coming out.

4.？ Mix and stir shallot mixed with sesame oil and minced meat to make pork stuffing with shallot.

5.？ It takes about two hours for the dough to ferment, and even less time in summer. The picture shows the fermented dough.

6.？ Knead the dough again and exhaust, divide it into evenly sized agents, and then knead it round. I specially weighed it, and each dough is about 28 grams, which is not too little. You can make it smaller.

7.？ Roll the round dough into a round dough sheet with thick middle and thin sides.

8.？ Scoop a spoonful of meat stuffing and start making steamed buns. The right hand squeezes the fold and the left hand keeps turning.

9.？ To tell you the truth, the folds of jiaozi and steamed stuffed bun have always been a serious injury to me, but I dare to face the reality and practice again and again. Personally, I am satisfied with the shape of this steamed bread, so I have the courage to write a recipe about steamed bread, hee hee.

10.？ In order to give ourselves more encouragement, let's take another close-up as a souvenir. The wrapped steamed stuffed bun wakes up for another 20 minutes.

1 1.？ Add a little oil to the pot and gently put the steamed bread into the pot, leaving a certain distance between them. Add some water. The amount of water is probably less than 1/3 of that of steamed stuffed bun.

12.？ Fire, cover the fried steamed stuffed bun. At first, the fire can be high for two minutes, then turn to medium heat for five minutes, lift the lid and sprinkle some white sesame seeds quickly (I didn't take pictures in this process so as not to affect the temperature in the pot). Turn down the fire, continue to fry slowly for about 5 minutes, lean over and listen, there is a sizzling oil sound.

13.？ Uncover the lid, and a pot of stir-fried shallots is close at hand.

14.？ Don't hesitate for a moment, start eating!

15.？ The crispy rice at the bottom of the steamed stuffed bun is very nice. After eating a circle of steamed stuffed buns, I still couldn't help but take a picture.