fried dumplings(shui jian bao )

fried dumplings

Introduction:

"In the morning, there are many people selling breakfast on the street. These people may be the earliest, hardest and most skilled people here. I like this busy place in the morning very much. I can buy some breakfast here. It's not expensive, so I have to cook breakfast at home. Walk along the street: Sichuan noodles, rougamo, egg pancakes, grits soup, bean curd... There are always some people waiting beside each stall. The stall owner is busy with the work in his hands, looking at the pot or cake on the stove, and entertaining these regular customers in his mouth. I like eating steamed stuffed buns in water very much. That kind of stove is called "pan". It is more than an inch higher around and flat inside. The stall owner put all kinds of stuffing buns neatly, sprinkle oil with small oil pot in circles, and then pour the prepared thin flour juice into the pot along the periphery of the pot when the oil is eaten by the buns, and pour about half a finger thick to cover the pot. Listen to the sound of cheering in the pot. When the sound is low, some more oil will be poured in. After a little, some chubby steamed buns with thin paste will be invited out... "

Production steps:

Step 1: preparation work to be done in advance: soak the vermicelli in warm water, cut it into pieces and marinate it in soy sauce for 1 hour, cut the leeks into small sections and the stewed pork into small pieces. The flour is made with yeast. Put the pickled vermicelli, leek section and marinated pork into a small pot.

Step 2: pour in 2 tbsp oil, salt and mix well.

Step 3: after kneading the dough well, pull it into a slightly larger dough than usual, and roll it into thin slices.

Step 4: pack in the seasoning and wrap it at the edge.

Step 5: sprinkle a little oil into the pot and stack the steamed buns after the pot is hot.

Step 6: after the steamed stuffed bun is slightly shaped, pour the thin flour water along the edge of the pot, cover the pot and open the fire.

Step 7: when the steamed buns are ripe and the flour water is about to dry, turn around and pour in the oil, then turn down the heat. When the flour water is completely paste, it can be out of the pot.

Materials required:

Flour: 500g

Stewed pork: 200g

Vermicelli: right amount

Leeks: moderate

Refined salt: right amount

Soy sauce: right amount

Cooking oil: right amount

Yeast: right amount

Note: fried steamed stuffed buns and other noodles can be out of the pot when the water is completely paste (cover the steamed buns with a large size plate, press the plate with your hand, and turn the pot upside down). 1. The vermicelli is soaked in warm water, chopped and pickled in soy sauce. The vermicelli is oily and fragrant after being cooked. 2. The flour water should be diluted as much as possible. If it is viscous, it will be wrapped on the bun to form a circle of batter, which will affect the appearance of the bun. 3. When frying water, you should master the fire, not the paste.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: spiced

Chinese PinYin : Shui Jian Bao