Fried pork and cabbage bun(zhu rou bai cai sheng jian bao )

Fried pork and cabbage bun

Introduction:

"Fried Bun is a famous snack in Shanghai. It is said that it has a history of more than 100 years. Its characteristics are: crisp skin, thick juice, meat flavor, delicate. The bottom of the skin is crispy, and the top half is sprinkled with some sesame and scallion. It smells fragrant. Bite a bite of meat, oil and scallion, and mix them together for a long time. What I make is a family version of Fried Bun. Although it's not as good as other people's Fried Bun in Shanghai, it's also delicious. "

Production steps:

Step 1: add baking powder and sugar into the flour and knead into dough.

Step 2: cover with plastic wrap and let it warm.

Step 3: prepare the stuffing and wash the cabbage while the dough is fermenting.

Step 4: chop into small pieces, put a spoonful of salt and mix well.

Step 5: put the cabbage stuffing on the drawer cloth, wrap it, and wring out the moisture in the cabbage.

Step 6: stir cooked meat, add to the processed cabbage, and then add onion and ginger.

Step 7: add a spoonful of soybean paste, sugar, salt, white pepper, monosodium glutamate, chicken essence, sesame oil and stir well.

Step 8: wake up the dough to 2-3 times the size.

Step 9: sprinkle a little baking soda on the chopping board, knead evenly into the dough, cover with plastic film and relax for 10 minutes.

Step 10: divide the dough into equal dough squeezers.

Step 11: roll the dough stick into a disc.

Step 12: pack the stuffing into the bun and cover it with plastic film to make it twice as big.

Step 13: heat the pan, add some corn oil, and put the steamed buns into the pan.

Step 14: add proper amount of water to the pan.

Step 15: cover the pan and fry over low heat until the water is dry. Add water again. When the water is dry, fry over low heat for another 2 minutes to set a layer of burnt bottom on the bottom of the bun.

Step 16: get out of the pot and eat.

Materials required:

Medium flour: 200g

Pork stuffing: 150g

Cabbage: 150g

Baking powder: appropriate amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Sugar: right amount

Soy sauce: right amount

Salt: right amount

Pepper: right amount

MSG: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Baking soda: moderate

Note: add water to the pot once, don't add too much, add it to 1 / 3 of the bun.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhu Rou Bai Cai Sheng Jian Bao