How to make soup with the noodles of the fried buns, and how to make the fried buns with the dough

Raw materials: ordinary powder and high-precision powder.

Meat filling: lean pork belly.

Ingredients: chopped green onions, white sesame sugar, whetting powder.

Production: 1, first get the noodles out, the ratio of ordinary powder and high-precision powder is 7:3, put 65 grams of wheezing, baking powder is twice that of wheezing mother (this is ten catties of dough hair method), add water (put 2 handfuls of sugar in the water). This is the way flour is made.

2. Ground meat. Stir out the pork belly and lean meat, add green onion and ginger, and add soy sauce, sugar, salt, monosodium glutamate, and water after the meat is stirred.

3. After the dough is done, put the agent, and put the rod skin into the meat trap and wrap it into a small bun. Note: The general steamed bun has a mouth, but the fried bun does not have a mouth, and the mouth of the steamed bun is pinched up with 3 little fingers.

4。After the buns are made, put them in the basket for a period of time and steam them for 5 minutes, after steaming, put them in the pot to fry them in a little salad oil, the pot should be rotated so that the buns will not be connected to the pan, and they will be fried until golden brown and sprinkled with sesame seeds and green onions. Or put the pan on the fire, add a large spoon of oil to heat, arrange the fried buns in the pot, fry on low heat for half a minute, pour in the appropriate amount of noodle soup, cover the pot and continue to fry on low heat for a few minutes, then pour in the appropriate amount of noodle soup, and add half a spoon of oil at 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.

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. Knead well with alkali and alkali with the good dough, 4 agents under 50 grams of noodles, roll it into a skin and wrap it in the fresh meat filling, pinch it and put it into the cake pan.

2. Fry over medium-low heat, and pay attention to turning the pan at any time to heat the buns evenly.

3. When the bottom of the bun is just yellow, pour some water in the middle of the bell, then cover the pot in the morning, simmer for a while, wait for the bun to simmer hot, and when the bottom is golden brown, pour some oil on Zheng Chi jujube and fry it a little, and then you can get out of the pot.

4. The skin of the fried sauce is a little thicker, so it is necessary to make the prepared sauce flavor so that the soup sauce can penetrate into the skin.

Ingredients. 300 grams of all-purpose flour, 4 grams of dry yeast, 15 grams of sugar, 150 ml of water, 15 ml of olive oil, a pinch of salt.

Accessories. 200g pork leg, 1 egg white, 200ml of rice wine, light soy sauce, fish sauce, sugar, salt, pepper, sesame oil, green onion and ginger water

The steps of how to fry steamed buns.

1. Put flour, yeast, sugar and salt into the mixing tank, add water and stir into a dough, then add olive oil and stir into a smooth and elastic dough, and make meat filling during 1 hour of basic fermentation at room temperature.

2. Chop the pork into minced meat, add rice wine, light soy sauce, fish sauce, sugar, pepper and egg Qing Dynasty and stir in one direction, add salt and Yu Xiaoxiao to taste, then add a small amount of green onion and ginger water in batches, add it after the meat is completely absorbed, and repeat until the minced meat is sticky, add sesame oil and mix thoroughly, refrigerate and set aside.

3. Evacuate the fermented dough, relax for 15 minutes and close it vertically, divide it into about 20 grams of small agents, flatten the agents, and wrap them into the filling.

5. Close face down.

6. Preheat the pot, pour in a small amount of oil, put it into the steamed buns, add 80ml of water after frying for two or three minutes, sprinkle minced chives and black sesame seeds, cover with a lid, and then pour a little oil when all the water is dry, and then pour a little oil, you can eat it out of the pot.

Ordinary all-purpose flour is the same as the flour used to make steamed buns. Here's how to make fried buns.

Ingredients: 1 piece of pork, 200 grams of flour.

Excipients: 1 tablespoon oil, 1 teaspoon salt, 1 tablespoon light soy sauce, 1 green onion, 1 ginger, 1 tablespoon oyster sauce, 1 teaspoon pepper, 1 teaspoon five-spice powder, 1 bowl of chicken jelly, 1 tablespoon cooking wine, 2 grams of yeast.

Steps: 1. Melt the yeast with warm water, pour it into flour, knead it into a smooth dough, and ferment until it is twice as large.

2. Wash and slice the pork.

3. Put the pork into the material and grind it into minced meat, add salt, light soy sauce, oyster sauce, five-spice powder, pepper, green onion and ginger water and whip in one direction.

4. Chop the chicken jelly.

5. Mix the chicken jelly into the meat filling.

6. The fermented dough is vented and kneaded evenly and divided into 20g pieces.

7. Take a portion of the agent and roll it into a thick bun skin with a thick middle and thin edges, and put it in the filling to wrap it.

8. Do all of them in turn.

9. Brush the bottom of the steamed bun with water and dip it in white sesame seeds.

10. Put it in a frying pan and fry for two minutes.

11. Add water to cover half of the steamed buns, bring to a boil over high heat, then turn to low heat and fry slowly.

12. After the water is boiled dry, pour in the oil and continue to fry for two minutes, the more oil the bottom will be crisper, and finally sprinkle with chopped green onions to turn off the heat.

13. Guess the finished product.

1 40 degrees warm water + sugar + yeast powder mixed with sensitive fiber together, it is best to wait for the yeast powder to settle down and fully integrate with water. (A small amount of sugar is for the lead to take the closed leaven.)

The mother is easier to ferment, and the yeast powder is added in proportion according to the instructions in the package)2 Slowly pour the mixed warm water into flour, and pour it on one side.

Kneading the flour and seeing the flour gradually turn into snowflakes indicates that the water is enough. 3 Continue kneading the dough so that it is smooth so that it does not stick to your hands.

Subjectively, put it in a humid and warm place and wait for fermentation, about 1 hour, and wait for the locust cracked dough to ferment to about 1 time the size.

Uh: That's fine.

The stuffing is like this: mince the meat, put soy sauce and refined salt to simmer, and then put the chopped ginger, green onion and seasoning noodles together in the human meat and mix well, and then.

Then put the chopped cabbage and sesame oil to press out the water, mix well to form a filling.

After wrapping, put it on a non-stick pan with evenly brushed oil (there is a special pot, replaced by sweat) and pour 50 grams of cooking oil into it, cover and fry.

5 minutes, then pour 800 grams of white flour soup into the water, mix a little flour and stir into the noodle soup, then cover the decoction and simmer to make it into steam heat transfer and simmer, and then.

Drizzle in 50g of cooking oil, cover and simmer for 5 minutes. When the bottom is browned, use a spatula to separate the surrounding areas from the bottom of the pot, turn off the heat, and you're ready to eat.

Add water to the flour in batches, knead it into a smooth dough and let it ferment in a warm place for about 40 minutes

Mantou refers to solid steamed bread without filling in the north, while steamed bun refers to steamed bread with filling. And in the south, there is no such distinction, all of them are called steamed buns. The vegetable filling is called vegetable steamed bread, the meat filling is called meat steamed bread, and the bean paste is called bean paste steamed bread.

Raw fried steamed buns are fried in a large pan with small meat filling, and the sealed side of the steamed bread is fried into a yellow and crispy bottom. The steamed buns are all made with noodles, so the steamed bread tastes fluffy and soft, and the bottom is crispy, plus the taste of chives and sesame seeds sprinkled on the steamed buns, hey, there is really nothing to say. In addition, the stuffing of steamed buns is usually mixed with meat skin jelly, and after frying at high temperatures, the skin freezes, and when you bite into it, it is full of fragrance and delicious.

Shanghai can be said to be the birthplace of fried steamed buns, almost all snack bars sell fried steamed buns, and even the breakfast stalls on the street will not lack this kind of breakfast. 。

1 Feng Yu Sheng Pan-Fry: Feng Yu Sheng Pan is a chain of dim sum shops with many branches in Shanghai. Abundant raw fried for one or two yuan, although his taste is not very special, but the taste is relatively pure, and the quality is more guaranteed, so it is very popular with the public.

2 Feilong Raw Fried Food: The main store of Flying Dragon Raw Fried is located on Sichuan Road, and now it also has a branch on Nanjing Road. The shrimp meat of the flying dragon is fried very delicious, and there are shrimps in it, but it is also a little more expensive.

3 Shenzhou Soy Milk: Shenzhou Soy Milk is a dim sum shop, which is most famous and distinctive for its raw frying. Except in the lively area of Huaihai Road, the price is of course more expensive.

However, Shenzhou's raw fried is the largest kind of raw frying, and its method is also very special compared to other raw frying. Other houses use a large frying pan to fry, and one pot can make about 5 catties. And Shenzhou is made in a small frying pan, which is the kind used at home, and the raw frying is particularly large, so only about 20 can be fried in one pot.

Also, Shenzhou's raw fried skin is particularly soft, the bottom is particularly crunchy, and it also has a sweet taste. Although the fried skin is a little thicker than the other price, the skin is so delicious that even if you eat only the skin, you will find it delicious. Shenzhou's raw fried is one yuan one.

It's a little expensive, but it's my favorite one.

4 Xiao Wu fried fried: I heard that it was on Wujiang Road, Xiao Wu, who opened a shop, originally made it in the canteen, and after being laid off, he made a name for himself by making fried fried with his own skills. It's a pity that the author hasn't eaten it, so I can't introduce it too much to you.

Raw fried buns are a kind of southern snack, another flavor, the specific method is: knead well with good noodles and alkali, 4 agents under 50 grams of noodles, roll into a skin and wrap in fresh meat filling, pinch and put it into the cake pan (the bell is smeared with a layer of oil in advance), fry it over medium and low heat, pay attention to turn the cake pan at any time, so that the bun is evenly heated. When the bottom of the steamed bun is just yellow, pour some water in the middle of the pan, then cover the pot and simmer for a while, and then pour it when the bun is hot and the bottom is golden brown.

Fry some oil a little and it's ready to go.

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.