How can I make a good fried bun?How to make an authentic fried bun?

1. Melt the yeast powder with warm boiled water, add it to the flour, knead the dough, place it, and wake up to twice the size. Take about two dumplings, roll out the skin, and add the seasoned filling. Grease the bottom of the pot, put the wrapped buns into the pot, and leave a certain distance between each bun.

2. Take two spoonfuls of flour, add water, mix well, and slowly pour into the pan where the buns are placed, with a height of about 1 cm.

3. After boiling the water in the pot over high heat, adjust the heat to medium or low (according to the speed of water evaporation, the water will evaporate in about 15 minutes) When half of the water is left, you can pour in a few drops of sesame oil.

4. After about fifteen minutes, the water has completely evaporated, and a scab has formed at the bottom of the pot, turn off the heat

First of all, prepare 300 grams of leeks, wash the leeks and put them in a basket to control the moisture.

500 grams of all-purpose flour, then prepare 300 grams of warm water, add 4 grams of yeast powder, 8 grams of sugar, stir the yeast powder to melt and use the fermented yeast powder to mix the dough, slowly add the yeast water, stir while pouring, stir the flour into a flocculent shape with chopsticks, and finally knead it into a softer dough.

There are 300 grams of leek filling, add the scrambled egg crush, then add 30 grams of green pepper, 5 grams of chicken powder and monosodium glutamate, an appropriate amount of pepper powder, pepper powder, chili powder, appropriate amount of sesame oil, and finally stir the filling evenly, so that our leek egg filling is adjusted.

Next, take a small agent, flatten it with the palm of your hand, make the dough of the fried bun does not need to be rolled too thin, and finally add 2 spoons of filling, and seal it directly, so that our fried bun is all wrapped.

Fry the bottom of the pan until golden brown and add the batter water along the edges of the pan.

Pay attention to the heat of the fried buns, add an appropriate amount of water, add some flour to the water of the fried buns, and finally wait for the decoction buns to collect the juice and come out of the pot to eat.

Add starch to the water, as this will make the fried buns crispier rather than soft and glutinous, and control the heat.

The buns should not be too big, after wrapping, put them directly into a pan with a small amount of hot oil and fry them, fry until the bottom is golden brown, add water, and then cover the pot and simmer for 20 minutes.

1.Dried shiitake mushrooms and fungus are soaked and finely chopped, carrots are finely chopped, leeks are diced, carrots are minced, and eggs are fried and mashed in a pan.

2.Put all the ingredients into a bowl, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of thirteen spices, a pinch of salt, and 1 tablespoon of cooking oil and mix well.

3.Roll out the dumpling skin, wrap it in the adjusted filling, knead it into a bun shape, brush the oil in the pot, put the buns, fry them until the bottom is golden brown, add half a bowl of water, cover and simmer for six minutes, sprinkle with sesame seeds.

In this way, the fried buns do not need to be kneaded, and the skin is thin and the filling is large, and the juice will burst, which the whole family loves to eat.

Ingredients. Steamed buns to taste.

Dry flour to taste.

Water to taste. Method steps.

The first step is to put the wrapped bun on the table for later use. The second step is to pour an appropriate amount of peanut oil into the pan, and when the oil is about cooked, put the buns into the pan, cover the pot, and fry on low heat for a while. The third step is to add an appropriate amount of dry flour to the bowl, then add an appropriate amount of water, and stir well with chopsticks.

Step 4: Open the lid of the pot and pour the flour water into the pan, about a third of the way through the buns. Step 5: Cover the pot and increase the heat for a while. The sixth step is to observe that there is no water in the pot and smell the fragrance of the fried buns, which means that the delicious fried buns are ready.

The seventh step is to put the fried buns out of a bowl with a wooden spatula, and the delicious fried buns are ready to be served.

Fried buns belong to the Lu cuisine, here people are called fried buns, there are vegetarian meat, fermented bread on the adjusted filling, put in a pan to fry into two sides of golden brown, bite a bite, the outside is crispy and tender inside, fragrant and delicious. There are beef fried buns and pork fried buns, vegetarian ones are leek fried buns and celery fried buns, and so on. Authentic fried buns are inseparable from frying, boiling, and steaming together, and interact with each other.

One burnt and three tender, talking about the finished product on one side of the burnt fragrance, three sides of the tender! The essence of fried buns! To make a good fried bun, it seems so complicated, but it is actually very easy to learn, let's share the specific method, what are the small places that need to be paid attention to, and you will understand how to do it.

Both meat and vegetables will be added to the preparation of green onion and ginger, five-spice powder and your sesame oil, which is loved by people for breakfast.

Let's introduce the method of pork fried buns. Prepare 500 grams of flour, 200 grams of pork belly, 50 grams of vermicelli, 250 grams of leeks, 3 grams of yeast, 1 tablespoon of oil, 2 teaspoons of salt, 5 grams of green onions, 5 grams of ginger, appropriate amount of sesame oil five-spice powder, 300 grams of water.

1.Melt the yeast with warm water, add to the flour and form a dough. Set aside to ferment.

Cut the flower meat into small dices, chop the green onion and ginger, mince the leeks, soak the vermicelli in advance and chop the minced pieces, put peanut oil in the pot, put the pork belly and stir-fry after the oil is hot, add two spoons of soy sauce, a spoonful of salt, and an appropriate amount of five-spice powder to stir-fry evenly, put it in a basin, leek, add soy sauce, salt, sesame oil and mix into a bun filling.

2.Smear a little oil in the pan, heat over low heat, spread the wrapped buns in the pot, leave a gap between the buns, fry for a while, when the bottom turns golden, pour in the pre-adjusted water starch, the ratio of water and starch is 12:1, and the amount of water does not pass the bottom of the pot.

Cover the pot and simmer for a while, turn off the heat when the water is dry, and the buns can be shoveled out.

Precautions: 1, the decoction bun can be divided into two kinds of dead noodles and raised noodles, each has characteristics, the comparison is still simple dead noodles, saving the process of proofing, 2, warm water blister yeast, it is best to add sugar, which is conducive to the reproduction of yeast.

3. The meat filling is still chopped by itself, which is better than the machine.

4. The amount of water for frying buns is half the height of buns, and the water is sufficient.

5. The starch poured at the end can also be replaced with flour water.

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

The trick of fried buns is all here, from mixing noodles to adjusting the filling in detail, kitchen novices can also succeed.

Tutorial on fried buns with thin skin and large filling.

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.

The key to making fried buns is heat and thickening. Put a small amount of oil in the pot and add the raw buns, fry them over low heat for a while, and then pour the flour water into the pan to submerge about one-third of the buns. Cover the pot with a lid and simmer over high heat for a few minutes until the moisture is dry.

First of all, when making fried buns, you should fry them in oil first, let the buns set and then fry them with water, it will be very delicious.

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.

If you want to make a good fried bun, you must control the heat. Every time I make fried buns, I first fry them over medium heat. When the frying is almost done, pour water starch into it and steam it over low heat. The fried buns that come out of this way are particularly delicious. And it doesn't stick to the pot.

And noodles! If you want to make fried buns delicious, the noodles must be well matched. Mix the flour with the leavened dough, add warm water and form a dough, then put some alkaline water, cover the lid and let the dough rise, put it in a warm place for 10-15 minutes, then knead the dough into small pieces, and then roll the small pieces into bun skin.

Remember to make the skin thicker in the middle and thinner on the edges!