Fried pork bun with pickled mustard(zha cai xian rou sheng jian bao )

Fried pork bun with pickled mustard

Introduction:

"Fried Bun with pickled vegetables and fresh meat" (named creatively on November 7) is called raw Fried Bun in the South and water Fried Bun in the north. The difference is that the fried bun is sprinkled with scallion and sesame. "Pickled fresh meat Fried Bun" is based on the production essence of Southern Fried Bun, and it is made of "green onion, ginger, pickled mustard, fresh meat" can soup Fried Bun with "aistar easy v8128 clean and non stick frying pan". The processing method is very simple. The whole wheat flour is mixed with yeast powder and water, and then kneaded into dough. After fermentation, it is wrapped with green onion, ginger, salt, pickled mustard, minced meat, pig skin soup, soy sauce and flower soup The "pot soup of pickled fresh meat" is made of pepper powder and olive oil. Then it is stacked in the "aistar v8128 easy clean and non stick frying pan". Pour in peanut oil and add about 3mm thick water to fry it. After the bottom of the "pickled fresh meat frying bag" is fried into golden yellow, sprinkle with scallions and sesame seeds, and serve with rice vinegar. It is full of color, fragrance and shape, golden in color, delicious and rich in taste And delicate, nutritious. Features: 1. Fried with oil and water, low-carbon and smoke-free operation, common ingredients, reasonable configuration, balanced nutrition, simple cooking, complete color, fragrance and shape, the dish name is appropriate and smooth; 2. The bottom of the package is golden, fragrant and crisp, the package is soft, the filling is fresh and fragrant, the juice is full, and the nutrition is rich. Now I will upload the processing diagram of raw fried bread with pickled fresh meat to share with you. I hope you like it! May the delicious food always accompany you, and everyone will have a happy and healthy life

Production steps:

Materials required:

Whole wheat flour: 200g

Minced pork: 150g

Skin soup: 80ml

Mustard tuber: 80g

Yeast powder: right amount

Scallion: 25g

Ginger: 25g

Salt: with taste

Cooking wine: 20ml

Zanthoxylum powder: 3G

Olive oil: 30ml

MSG: right amount

Soy sauce: moderate

White granulated sugar: right amount

matters needing attention:

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zha Cai Xian Rou Sheng Jian Bao