How to make fried buns to be delicious The home cooked steps of fried buns

2.Sliced meat (cut in the store), add 1 tablespoon of soy sauce, 1 gram of salt, a little pepper and chicken essence, mix well and set aside.

3.Wash the fennel and control the water.

4.Finely chop (this is still a little long on the picture, and the cut can be finer), mix with the meat slices, add 3 grams of salt, 5 grams of vegetable oil, a little chicken essence, sesame oil, and mix evenly.

5.The dough rises to 2-3 times the size, poke a hole, and do not shrink or collapse.

6.Knead into a uniform small dough, press into a thick middle, thin edge dough, here need to pay attention to the dough should not be pressed too thin, otherwise the hair is not good, easy to be scalded into a dead dough.

7.Insert an appropriate amount of filling, mix your thumb and index finger, and pinch the edges of the dough into folds.

8.Large buns are generally around 18 pleats, and small buns can be pinched at will according to the habits of their hands.

9.After wrapping the bun, put it directly into the pan brushed with a layer of oil. Turn on medium heat and sear for a short time until the bottom is slightly yellow.

10.Add half a bowl of boiling water, about no more than a third of the buns, then cover and reduce the heat to medium to high until almost cooked in about 10 minutes. Boil the water in the pan dry, there is a snap sound in it, press the skin of the bun, the rebound is very good, it is cooked, if you press down a pit, it is still owed, and then continue to burn.

What kind of yellow is the color of the dumplings on the bottom, according to your preference.

Tutorial on fried buns with thin skin and large filling.

The method of fried buns is as follows:

Ingredients: 500 grams of flour, 300 grams of warm water, 10 grams of sugar, 3 grams of yeast powder, 400 grams of ground pork, 2 green onions, 2 teaspoons of light soy sauce, 1 3 teaspoons of ginger powder, 1 teaspoon of dark soy sauce, 2 teaspoons of sesame oil, 1 teaspoon of cooking wine, appropriate amount of salt, appropriate amount of minced chives, appropriate amount of white sesame seeds.

1. Prepare 500 grams of flour, 3 grams of yeast powder and 10 grams of sugar.

2. Mix the flour, yeast powder and sugar evenly, add warm water to knead the smooth dough one by one, cover with plastic wrap and let it rise in a warm place.

3. When proofing the dough, prepare the filling, 400 grams of pork filling, 2 green onions.

4. Add cooking wine, 1 teaspoon dark soy sauce, 2 teaspoons light soy sauce, 1 teaspoon oyster sauce, ginger powder and salt to the pork filling and stir well.

5. Stir evenly into the meat filling, add the stock or water in batches and beat in one direction until strong.

6. Finely chop the green onions.

7. Put the chopped green onion into the whipped meat filling, add cooking oil and sesame oil (sesame oil and cooking oil are poured over the minced green onions).

8. Mix well when using (after adding green onions, try not to mix the filling in advance, just mix well when using).

9. The dough rises to twice the size (dip some flour with your hands and poke the dough without retracting).

10. Put the proofed dough on the cutting board and knead it evenly and exhaust.

11. Knead the dough and rub it into a long dose (the size of the agent is arbitrary, in line with the meat filling being smaller, and the vegetarian filling being larger).

12. Reunite with a good agent, roll it into a thin dough with four sides and a slightly thicker middle, put in the prepared filling, and wrap it into a bun in your own way. (Don't be greedy for the first time to make a big filling, the ratio of filling and skin is 1:1 is more appropriate).

13. Wake up again for about 10 minutes after all are wrapped in turn.

14. Put a little base oil in the pot, put the proofed buns and fry them over low heat until the bottom edge is slightly hard, and pour in flour water (the ratio of flour to water is 10:1).

15. After pouring in the flour water, quickly cover the lid and simmer over medium-low heat.

16. Fry until the water is basically dry, open the lid, sprinkle with chopped chives and white sesame seeds, and fry over low heat for about 1 minute.

17. a finished product.

<>1. [Raw fried skin] 330g of multi-purpose powder (all-purpose powder), 181g of water, 6g of sugar, 1g of salt, 3g of yeast, baking powder (to increase the taste, you can not put it or mind).

2. [Raw fried filling] 250g of pork (preferably front leg or pork belly), 88g of water, 3g of salt, 8g of sugar, 15g of cooking wine, 10g of light soy sauce, appropriate amount of chopped green onion, appropriate amount of sesame seeds, about 24 fresh shrimp.

3. [Pickled shrimp seasoning] appropriate amount of white pepper, appropriate amount of salt, appropriate amount of cooking wine.

4. Before chopping the meat, cut the meat into small pieces.

5. Chop the meat into a relatively fine minced meat shape.

7. Peel out the shrimp, add a little salt and pepper, and marinate slightly.

8. Prepare the ingredients for the raw frying skin.

9. Mix the ingredients and knead them into a smooth dough.

10. Put it in a fermentation container and cover it to prevent the skin from drying out. Proofing takes about half an hour. (Note that the winter is appropriately extended, and the summer is appropriately short proofing time).

11. Close the head and congratulate the rising dough, and evenly divide 20g each. In this way, it will not be too big to be fried raw and not easy to cook.

12. Before wrapping the filling, put the sesame oil and minced green onion in the meat filling ingredients and mix well.

13. Flatten the small agent into a slightly thicker middle and slightly thinner frying skin around it.

14. Wrap in the meat filling to make a fried bun.

15. Remember to leave some gaps between each other after wrapping the fried pancakes, and use your hands to make the buns stand up from time to time. The speed of the package should be fast, otherwise the first package will be over-fermented, so it should be fried as soon as possible.

16. Brush the bottom oil in the pot. The outside of the fried sedan pie is a thick layer of oil, my family does not like to soak in the oil of the frying, so just use a brush to brush a layer, anyway, the baking tray will not stick. It's okay to have less oil. If you like more oil, you can pour a layer into it, and of course it is also very fragrant.

17. After the pot is hot, put the raw fry into the baking tray one by one, until the celery is in the folds of the buns up and down, and fry the bottom of the raw fry until golden brown and crispy, add water, and the amount of water is about 1 3 high.

18. Cover the pot and simmer.

19. Generally, the raw frying is basically cooked after steaming and drying. Sprinkle with chives and sesame seeds before removing.

Introduction Fried buns, I believe most people have eaten them, and they are all eaten outside, if we want to eat fried buns at home, how should we make them? How to make fried buns is delicious and more convenient, today let me teach you about the method of making fried buns, if you are interested, you can learn together.

Delicious fried buns don't need to be steamed in a steamer, but fried in a frying pan specially made with water, and if you don't have such a pot at home, you can also make it with a frying pan. First of all, you must brush the oil first, and then pour the water, this order can not be done, otherwise it will affect the taste of the fried bun, and in severe cases, it may burn yourself. Now that we know the method, what should we use to make it?

The first thing is to make the steamed bun filling, mince the pork and put it in soy sauce and salt, and then pour the chopped green onion and ginger into the minced meat with the seasoning and stir. Add a little sesame oil and stir well to form a filling.

The fried bun is different from the usual steamed bun, which is made into a large dumpling shape after wrapping the filling with a skin. So he also has another name, which is also called flat food. Place the wrapped fried buns on a frying pan, pour in a little cooking oil, then cover and fry for 5 minutes, open the lid and pour in the white noodle soup.

White noodle soup is mixed with a little flour with water, and the noodle soup can also be mixed with a little starch with water, and it can be stirred. Next, cover the door of the lid to turn it into steam heat transfer, simmer a little oil in the forest, and finally cover the lid and fry for 5 minutes.

When the bottom of the fried bun is browned, separate it from the frying pan with a spatula and turn it into a delicious fried bun. After the fried bun is done, the bottom of it should be golden brown, although it looks burnt, but its texture is still relatively crispy, and the flavor of the filling should be rich and delicious. When eating fried buns, you must eat them hot, because they won't taste good when they're cold, but there will be some oil.

The first is to make the buns first, and then take a special pot for making fried buns, and then add water to fry them slowly, under normal circumstances, we should eat pork and green onion filling, and then according to a certain proportion, make the stuffing, wrap it in the bun skin, and then put some oil, and then put it in the frying pan, maybe 5 10 minutes later, you can eat.

I know, fried buns are a very delicious food, this kind of buns have a very good taste, they are very small, and the price is very cheap.

I know, after the fried buns are ready, put them in the pot and pour oil, add some water, and steam them.

Fried buns are the most common breakfast on our street, the bottom of the fried buns is particularly crispy, usually filled with pork vermicelli, it is dough, and it is particularly delicious.

Use flour at will.

Water is adjusted according to the weight of the flour.

Yeast to taste.

Pork (front leg or hind leg meat is fine) about half a catty.

1 green onion.

Ginger 3 slices Steamed bun dumpling ingredients to taste.

Salt to taste.

Light soy sauce monosodium glutamate.

A pinch of ground black pepper.

Cooking wine 1 spoonful.

Preparation of fried buns.

Everyone knows how to make noodles, so I won't say more, the noodles of this fried bun need to be softer, and when they are mixed with the noodles, they will become a slightly softer dough.

I am making yogurt in the oven, and the basin is placed on top of the slightly heated oven, so that the fermentation is faster, hehe, am I very witty.

Chop the meat, adjust the filling, and mix the dumpling filling, but when seasoning, you need more salt than the dumpling filling, and you can knead the dough after the filling is mixed, and the dough is relatively soft.

The dough is slightly pressed a few times to exhaust, kneaded into long strips, cut into equal sizes, slightly larger than the usual dumpling skin dough, it will be a little sticky, need more hand powder, and sprinkle hand powder after cutting.

Small dough does not need to be rolled, take a board and press it, you can shape it by hand before wrapping, round some good wraps, this is dough, the skin is thicker than dumplings.

Wrap it up like this and wake up for about ten minutes.

Put oil in a non-stick frying pan, my hands are shaking, the oil is a little too much, don't learn from me, you can put less.

After the oil is hot, put it into the wrapped buns, fry it for a minute, over medium-low heat, and be careful not to get pasty.

Put two spoonfuls of flour in a bowl, add half a bowl of water and stir well (the spoon here is a small porcelain spoon for drinking porridge).

Pour the flour water into the fried dumpling pot after stirring, cover the high heat and bring to a boil, turn to medium-low heat, simmer for about seven or eight minutes, when there is about one-third of the water, pour a small amount of sesame oil along the side of the pot, pour the middle part into the slit of the bun, cover and continue to simmer until the water is dry.

When it is simmered, the pot looks like this, the flour is boiled like noodle soup, and the water is boiled dry, and it will naturally form a dough and solidify to the bottom of the bun.

The water is basically boiled dry, and the lid can be opened when it is boiled dry.

After the water is dry, fry it on low heat for about 30 seconds to a minute, pay attention to observe that the bottom is not pasted, you can open one to check it, and if you think it is the color you want, you can turn it up with a spatula, like in the picture, the bottom of the bun is turned to the top, and then you can get out of the pot.

The appearance of being served on the plate, the color is very beautiful, and it is very hot when it comes out of the pan, so be careful! Best eaten hot.