Ask for advice on how to make raw fried buns, how to fry raw fried buns, and how to make raw fried b

How do you make fried buns? Prepare minced meat, corn kernels, shrimp, green onions, ginger, light soy sauce, oyster sauce and water, and most importantly, dumpling wrappers, pour in the prepared seasonings, stir well and wrap them.

The raw fried buns are so thin and sunken that they are super delicious.

Fried bun is a kind of characteristic traditional snack popular in Shanghai, Zhejiang, Jiangsu and Guangdong, referred to as fried bun, because Shanghainese people are used to calling "steamed buns" as "steamed buns", ancient Chinese only steamed buns, after the Hu people entered China, new nouns such as "bao" appeared, so fried buns in Shanghai are called fried steamed buns.

1. Ingredients: 250 grams of flour, 130 grams of warm water, 3 grams of yeast powder, 200 grams of pork filling, 80 grams of skin jelly, 1 teaspoon of salt, 2 teaspoons of light soy sauce, 1 teaspoon of sugar, 1 teaspoon of cooking wine, 2 teaspoons of minced green onion and ginger, 2 tablespoons of vegetable oil.

2. Clean the pork skin, cut it into shreds, boil it in a pot with ginger slices, green onions, star anise, etc., and then let it cool and solidify into jelly.

3. Dissolve the yeast in warm water, add yeast water to the flour many times, knead it into a smooth dough, and ferment it in a warm place for half an hour to form a semi-fermented dough;

4. Add salt, light soy sauce, sugar, cooking wine, minced green onion and ginger to the meat filling, add two spoons of water, stir well in one direction, and then add the chopped skin jelly and stir together to form a raw fried filling.

5. Roll the dough into long strips, cut it into 20 grams each, roll it into a thick dough with four sides in the middle, add the meat filling, pinch the folds and seal it, and it becomes a raw fried embryo.

6. Put the pan on the fire, add a tablespoon of oil to heat, arrange the raw fried buns in the pot, fry on low heat for half a minute, spray in 65 grams of water, cover the pot and continue to fry on low heat for a few minutes, then spray in 65 grams of water, and add half a spoon of oil to the bottom of the pot, wait until the water in the pot is dry, and make a "zizi" sound, sprinkle with chopped green onions and sesame seeds, turn off the heat and simmer for 2 minutes, and the raw fried buns can be out of the pot.

1. Put a bowl of flour and a teaspoon of yeast into a basin.

2. Add warm water and dough, knead into a dough, cover with plastic wrap and let rise for 30 minutes.

3. Wash the leeks and water chestnuts, chop them and put them on a plate for later use.

4. The pork is made of plum blossom meat, which is more tender and has a more sandwiched taste, cut the pork into small pieces, and marinate it with a spoonful of sesame oil and soy sauce for 30 minutes.

5. Put the marinated meat pieces into a blender and beat an egg into it, so that the filling will be more tender.

6. The blender can stir the meat pieces into a meat puree in about 15 seconds.

7. Put the meat puree on a plate, add a spoonful of salt, and stir with the leek water chestnut to form a filling for later use.

8. Divide the dough into small balls, roll it out with a rolling pin, add a spoonful of filling, and twist it into buns.

9. Heat the pan with cold oil, put the raw buns in the pan and fry them slowly over low heat, and cover the pot.

10. Wait until the bottom of the raw bun is golden brown, take a spoonful of clear flour, stir ten spoons of water into a batter, pour it into the pot, sprinkle it on the top of the thin before the birth, black sesame seeds and chopped green onions, and then simmer for 2 minutes, then you can get out of the pot.

Ingredients: yeast, all-purpose flour, minced green onion and ginger, leeks, dried shrimp, ground pork, black sesame seeds.

Seasoning: light soy sauce, sesame oil, cooking wine, white pepper, sugar, salt.

Method: 1. Mix flour, yeast, sugar, salt, and mixed water in advance to knead into a fermented dough for later use.

2. Mix the minced ginger, dried shrimp, leeks, pork filling and all the seasonings into a filling and wrap it into the dough.

3. Put oil in the pot, put in the buns, fry in water until golden brown, sprinkle with chopped green onions and black sesame seeds and serve.

Fried bun is a very distinctive snack, more popular in Jiangsu, Zhejiang, Shanghai and Shanghai, fried bun also has a history of more than 100 years, the practice is not difficult, first of all, you must determine what stuffing you like to eat, prepare the ingredients you like to eat, generally use pork belly, if you want to add shrimp or something else. Pork belly is lean and fat, the meat filling is more fragrant and delicious, before making the meat filling, we must first do a good job of pork skin jelly, clean the purchased pig skin, and then cut the pig skin into shreds, then cut the ginger into slices, cut the green onion into segments, and put the pork skin shreds into the pot to boil, but also put in star anise and other seasonings, boil for about an hour, you can put it out, filter the ingredients in it, leave only the soup, cool it indoors and then put it in the refrigerator to refrigerate, so that it can quickly solidify into pig skin jelly. After making the pork skin jelly, it is necessary to hold out the flour needed, dissolve the yeast in warm water, and then pour the warm water into the flour slowly, stir the flour with chopsticks while pouring water, stir it into a flocculent shape and then knead it into a smooth dough by hand, knead the dough and put it in a container, cover it with plastic wrap, and put it in a warm place to ferment, then you can put the dough in the microwave oven, and then put a cup of hot water in the microwave oven, so that the dough can be in an easy fermentation environment, so that the dough can ferment quickly, Generally, half an hour of fermentation is enough, because to make the dough into a semi-fermented state, the fermentation of the dough is a very important step, if the fermentation is not good, it will directly affect the taste of the raw frying.

At this time, clean the pork belly, chop it into minced meat with a meat grinder or with a knife, put it in a container, add soy sauce, sugar, minced ginger, minced green onion and other seasonings to the minced meat and stir well, and then add some water to it, continue to whip evenly, just like making dumpling filling. After stirring, add the finished pork skin jelly to the meat filling, and then continue to whip the meat filling to whip the meat filling vigorously. Generally, the famous fried shop has its own unique ingredients, specializing in filling, we can only adjust the filling in accordance with the way we usually adjust the dumpling filling, add pork skin jelly in order to eat the raw fried bun when the juice is rich, with such a recipe can also be used to fill the soup packet, no matter what seasoning to adjust the meat filling, don't forget to add some sugar to enhance the flavor, I hope it will help you!

Hello, I'm glad to answer the question for you, the quick-frozen raw fried buns can be fried directly, and the specific methods are as follows.

Ingredients: 5 quick-frozen buns, 50 ml of water starch, appropriate amount of sesame seeds, 1 small handful of shallots, appropriate amount of vegetable oil. Method:

1. Pour a little vegetable oil into a frying pan, stack the quick-frozen buns at the bottom of the pan, and fry them for half a minute over low heat. 2. Pour the water starch into the pot along the edge of the pot, the amount of water is about 1 3 height of the buns, quickly cover the pot, and fry over medium-low heat for 3-5 minutes. 3. Wash the shallots and chop them into minced pieces.

4. When the water in the pot is almost dry, sprinkle the black sesame seeds and shallots on the surface of the buns. 5. Cover and simmer for 10 seconds.

I hope mine is helpful to you and I wish you a happy life.