The skin inside the fried bun is slimy and delicious

Recipe Description: The fried bun has a fluffy dough and a delicious filling.

Material. 1000 grams of fat and lean pork, 500 grams of celery, appropriate amount of ginger and white pepper, 1000 grams of flour, 6 grams of baking powder, 15-20 grams of aluminum-free baking powder, 350-500 ml of warm water.

Baking powder: 3 grams of baking powder per 500 grams of flour.

Aluminum-free baking powder: 2% baking powder per 500 grams of flour.

Method. 1. Add baking powder and aluminum-free baking powder to the low-gluten flour and stir well.

2. Then mix the dough with warm water, the dough should not be too hard, the dough should be reconciled, and it will be slightly sticky. If it's too hard, it's a little less water.

3. Then cover the basin with a lid and make a fuss.

4. Chop the pork into minced meat.

5. Pour oil into a hot pan, wait for the oil to heat up, and add a few slices of ginger. Wait until the ginger turns yellow, turn off the heat, then remove the ginger slices and throw them away.

6. When the oil is cold, add the chopped minced meat, add pepper and salt and mix well.

7. Then pour in the chopped celery, mix the filling well, and set aside.

8. Wait until the dough is raised, knead the dough, and knead the dough of equal size.

9. Roll out the skin like a dumpling wrapper, but be slightly thicker, not too thin.

10. Wrap the buns, put them in a non-stick pan, and cover with a lid.

11. Let the buns be steamed again (because the dough has been flattened and needs to be raised again).

12. Wait for the buns to rise, turn on the gas, pour oil into the pot, wait for a little heat for 2-3 minutes, and pour in a small bowl of water.

13. Bring the heat to a boil, then change to medium-low heat.

14. When the water is no longer boiled, the fried buns will have a crispy crust. If you like the kind like a restaurant, with a thin crust on the side, then add some starch water to it, and it will have a crispy crust on the side of the bun.

15. Finally, put the fried buns on a plate, and put the buns upside down with the crispy skin facing up.

Tips. 1. To make noodles, if it is not noodles, it will become fried dumplings, which are crusty, and fried buns are soft skin.

2. There are about 7-8 of them in a pot of fried buns, and a small bowl of water is enough.

3. Bring to a boil over high heat, then simmer over medium-low heat, and do not open the lid.

4. When you hear the squeak in the pot, the water is about to boil dry, and there is almost crispy, so you can open it at this time and adjust the heat, otherwise the fire will be too big and it will be mushy.

Add a handful of flour to the water and mix well to make batter water. Here's how to do it: The materials that need to be prepared in advance include:

500 grams of flour, appropriate amount of minced meat, 5 grams of yeast, 5 grams of sugar, 3 grams of baking powder, 260 grams of warm water, a little black sesame seeds, and a little chopped green onion. 1. Flour, yeast, sugar, baking powder and warm water to form a dough and ferment for 30 minutes. 2. After kneading the dough and exhausting it, wrap it with the filling and wrap it into a small bun.

3. Brush the frying pan with oil, put in the small buns, and fry slowly over low heat. 4. Fry until the lower part is golden brown and set. 5. Add a handful of flour to the water and mix it into batter water.

6. Pour into the pot, cover the pot, and continue to fry over low heat. 7. Fry the water and sprinkle with chopped green onions and black sesame seeds. 8. Serve out and finish.

Hello, dear, the fried buns taste sticky because the fried buns are not cooked thoroughly. The correct method should be: 1. Heat the pan first, and pour the bottom oil evenly after the pan is hot.

2. Place the wrapped fried buns evenly at the bottom of the pot, add water and let the water cover about one-third of the fried buns, cover the pot and simmer. 3. About 5-7 minutes, open the lid of the pot to see, the water in the pot is dry, there is a pot at the bottom of the fried bun and there is no vertical orange, 4, if the water has dried up and there is a pot, you can pour a little oil on the top of the fried bun, and then turn the fried bun over. Fry for another 1-3 minutes to get out of the pot.

At this time, the fried bun is oily and smooth, and it looks great, and the taste will not be sticky.

1. 480 grams of water and 25 grams of flour mix well into a thin batter.

2. Heat the oil in a frying pan over low heat, arrange the buns evenly, leave a gap in the middle, and fry them slightly to set.

3. Take 1 3 thin batter and pour it into the pot.

4. Close the lid and turn on the fire.

5. About 8 minutes or so, when listening to the squeaky sound, change the heat to low and pay attention to the situation in the pot, and see that the water is steamed dry, and the bottom of the dough formed turns yellow.

6. Shovel out, or you can come out directly without frying.

7. Diagram of the finished product of the fried bun.

Main ingredient: braised pork belly.

200g flour, 500g auxiliary oil.

Salt to taste, soy sauce to taste.

Yeast in moderation. Leeks to taste.

Vermicelli to taste. Appropriate steps.

1.Preparations to be made in advance: soak the strips in warm water until soft, chop them and pour them into soy sauce to marinate for 1 hour, cut the cleaned leeks into small pieces, and cut the braised pork belly into small cubes. 2. Flour is made with yeast.

Put the marinated vermicelli, leeks and marinated pork belly into a small pot.

2.Pour in two tablespoons of oil and an appropriate amount of refined salt and mix well.

3.Knead the dough evenly, then knead it into a slightly larger dough than the usual dumpling sauce and roll it into thin slices.

4.Wrap in the seasoned filling, close the edges and wrap well.

5.Sprinkle a little oil in the pan and put the wrapped buns in the stack when the pan is hot.

6.Wait for the buns to set slightly, pour thin noodles along the edge of the pot, cover the pot and turn on the high heat.

7.When the buns are cooked and the water is about to dry, turn around and pour in the oil, and change the heat to low. Wait until the water is completely mushy, then remove from the pot (cover the bun with a large plate, hold the plate with your hand, and turn the pot upside down).

1. There are generally three reasons why the bottom of the fried bun is very mushy, that is, it is urgent; There's less water or there's less oil. As long as these problems are solved, there will be almost no bottom-up.

2. When making water trace shirt fried buns, put some oil in the pot first, let the oil evenly coat the bottom of the pot, and then put the buns when the oil is burned to 70% hot. When putting the buns, put the outer ring first, and finally put the pot socks in the middle. That is, if there is oil at the bottom of the pot and the pot must have a temperature, it will not stick to the pan.

Here's how:Ingredients: minced meat, green onion and ginger, cabbage, fungus, peanut oil, sesame oil, light soy sauce, dark soy sauce, salt, yeast, flour, sugar, water.

Step 1: Add flour, yeast, and sugar to the basin, mix well, add warm water and noodles.

Step 2: Double-face for standby.

Step 3: Cut the minced fungus, green onion and ginger.

Step 4: Chop the cabbage and brake the water.

Step 5: Start to mix the stuffing, put the meat filling in the bowl and add water to make the meat soft, add water without adding too much, slowly add light soy sauce, dark soy sauce, salt, sesame oil, ginger, green onion, fungus, and cabbage, mix well.

Step 6: Knead the sides smoothly and roll into long strips.

Step 7: Dose down.

Step 8: Roll out the skin.

Step 9: Wrap the bun until it becomes soft and light.

Step 10: Add flour and corn flour to the bowl.

Step 11: Add water and mix thoroughly.

Step 12: Heat peanut oil in a pot.

Step 13: Put on the proofed buns.

Step 14: Add the water to the prepared corn flour flour.

Step 15: Cover the pot with a lid and cook for 10 minutes, bake dry, hear the sizzling sound in the pot, shake the pot, see that the buns can be moved, so that the fried buns are ready.

Step 16: Open the lid of the pot, put the plate in the pot, and buckle the buns over so that the fried buns are ready.

1.Mix the flour and leavened dough and add warm water to form a dough, then knead it with alkaline water and wake up slightly, so that it is soft, kneaded into 40 small pieces, and rolled into small round slices one by one.

2.Chop the meat, put in soy sauce and refined salt to simmer, then put the chopped ginger, green onion and seasoning noodles into the meat and mix well, and then put the minced and pressed out the water to take the cabbage or zucchini and sesame oil, mix well into a filling.

3.Stuffed into a large dumpling shape with a leather wrap, placed on a deep-bottomed pan (flat-bottomed pan) with evenly brushed oil, put it until it is full, pour 50 grams of cooking oil, cover and fry for 5 minutes, then pour in 800 grams of white flour soup, that is, mix a little flour into the water and stir it into a noodle soup, then cover the frying to make it become a steam heat transfer stew, then pour in 50 grams of cooking oil, and then cover and simmer for 5 minutes. When the bottom is scorched yellow, use a sensitive shovel to separate the surrounding from the bottom of the pan, turn it over, and leave the fire.

Fried buns, characteristic traditional snacks, belong to the Lu cuisine of Maoqiao. With a history of more than 500 years, it originated in Bianliang City (the ancient capital of Kaifeng) in Tokyo, and is quite popular in North China and the Central Plains. The taste is crisp but not hard, fragrant but not greasy, and the taste is delicious.

In many cases, when we steam the buns, they will be slimy. This chaotic rock reed will affect the taste, we can fry it and eat it, and the source of the jujube that is fried and eaten is called the fried bun, and the fried bun is very crispy and delicious. It is very popular with young people, so the skin of the bun is sticky, and it can be fried and eaten is called fried bun.