Hello! Where did you learn how to fry buns? 20

Look it up on the web and you're good to go.

Fried buns: one of the famous foods in southwest Lu, its shape is flat and round, golden yellow up and down, crispy outside and fresh inside, the taste is very good, because of its different fillings, it is divided into mutton, pork, vegetarian fried buns a variety of varieties, its filling whether it is meat and vegetarian are added green onions, ginger, five-spice powder, sesame oil, fine salt modulation, the skin is wheat flour flour fermentation, put the buns into the pan for a little time, then add flour water, pour sesame oil after pouring, turn over and over the pot to become, become the people's popular food. It is recommended that you go to Shenzhou Snack Training to see, the address is Bantian Private Market, Longgang District, Shenzhen.

It's to learn underground, my shop can glue, haha, you have to take the master! 5381

If you can't learn it, I can teach it with my own hands, 960

Fried buns, characteristic traditional snacks, belong to the Lu cuisine. 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 some areas such as Hebei and Shandong, it is called "pot stickers", mainly in Dongying City and Binzhou City, Shandong.

This one you're talking about is called a potsticker bag.

Start by pouring a little cooking oil into the pan.

Then place the wrapped raw buns in a saucepan.

Fry for about 1 minute, pour boiling water until the buns are not over 2 3, then cover the pot and bring to a boil over high heat, and then simmer on low heat for 15 minutes.

Ingredients: 200 grams of ground beef, 1 green onion, 5 grams of black pepper, 3 grams of salt, 15ml of soy sauce, 8 grams of sugar, 15ml of sesame oil, 50ml of water starch

Method: 1. Add 15ml of water starch, salt, minced green onions, soy sauce, black pepper and sugar to the beef filling, mix well, and whip it into a ball in the same direction until the meat filling is gluten, and finally add sesame oil and mix well when it is sticky;

2. Roll the dough into a table tennis ball-sized agent, then roll it into thick middle and thin around it, and wrap it in beef filling;

3. Smear a thin layer of oil in a frying pan, then wipe off the excess oil with a paper towel, put it in the buns, and heat them over low heat to make the bottom of the buns absorb some oil;

4. Then pour in the remaining water starch, cover with a lid, heat over medium-low heat, remember to turn a few times in the middle, so as not to fry unevenly.

5. Until the water in the pot gradually dries out, and there is a "呲, 呲" sound, open the lid, turn to low heat, pour in 15ml of practical oil, sprinkle a spoonful of sesame seeds, and then continue to fry until the bottom is golden brown.

Tips: The two additions of water starch have different effects.

Many times we are accustomed to adding starch directly to the meat filling, which is easy to dehydrate and dry the meat filling, but if water starch is added, the meat filling can absorb some water while absorbing the flavor, and the taste will not be dry;

Many restaurants have a nice crispy and snowflake-like pattern at the bottom of the fried buns and fried dumplings, which is actually poured into the water starch when frying, but it must be covered and the temperature of the water vapor can be used to heat the inside of the filling, and finally the exception will be heated at the same time, and the taste will not be dry.

Put a layer of oil in a frying pan first, then put the wrapped buns (about the same as dumplings) on the pan and fry for three minutes, stir the open water and fry for 5 minutes, adding water to fill one-third of the buns.

The method is very simple, there are a few steps: first, put the wrapped buns in the frying pan, it is best to wrap like a dumpling (crescent moon) look, the frying pan is put on the stove in advance to heat, and when it is hot, put some oil inside, put the buns, 1 minute to medium heat, then use a bowl, get some flour, it is best to use starch, put two or three small spoons on the line, put less than half a bowl of water and mix well (can not put less water or the buns will fry Hu, can not put too much water, become (starch water), pick up the lid and pour the water starch onto each bun, Close the lid immediately, and be careful that water and oil get on your body. After covering the lid, fry it over medium-low heat, 8-10 minutes to fry it, the golden bottom, I want to eat it at a glance, delicious...

How are authentic fried buns made?

How do you make fried buns? 300 grams of flour, add three grams of yeast and three grams of sugar, 180 grams of water and stir into dough, wrap the dumplings and fry them in the pan after the noodles rise.

Today I will teach you how to make fried buns, and you don't have to go out to buy them after you learn it.

Just go buy some, no need to do it.

The fried bun is so soft on the outside, and the skin is thin and sunken, and it is super delicious.

Tutorial on fried buns with thin skin and large filling.

How are authentic fried buns made?

Tutorial on fried buns with thin skin and large filling.

The fried bun is so soft on the outside, and the skin is thin and sunken, and it is super delicious.

How to make fried buns.

Ingredients: 500 grams of fine powder.

Excipients] 250 grams of pork, 125 grams of green onions, 200 grams of leavened noodles, 50 grams of soy sauce, 50 grams of sesame oil, 100 grams of cooking oil, 700 grams of cabbage or zucchini, refined salt, alkaline noodles, seasoning noodles, minced ginger, appropriate amount of water.

Method] Mix the flour with the leavened flour, add warm water and form a dough, then knead it with alkaline water, wake it up slightly, knead it into 40 small pieces, and roll it out into small round slices one by one.

Chop the meat, add 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 chopped cabbage or zucchini and sesame oil to press out the moisture, and mix well to form a filling.

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 shovel to separate the surrounding area from the bottom of the pan, turn it over, and leave the fire.

I went to the noodle king to buy it, and there was something for sale there.