Sauteed pork bun with pickled cabbage(suan cai xian rou sheng jian bao )

Sauteed pork bun with pickled cabbage

Introduction:

"Sauerkraut fresh meat Fried Bun" (named on November 8) 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. "Sauerkraut fresh meat fried dumpling" is based on the essence of southern fried dumpling. It is made from "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 to form dough. After fermentation, it is wrapped with onion, ginger, salt, sauerkraut, minced meat, pig skin soup, soy sauce and pepper powder The pot soup of sauerkraut and fresh meat is made of olive oil. Then it is put in the "aistar v8128 easy clean and non stick frying pan". Pour in peanut oil, add water about 3mm thick, and fry the bottom of "sauerkraut and fresh meat frying bag" into golden yellow. Sprinkle with scallion and sesame. When eating, add rice vinegar. The color, fragrance and shape are complete. The color is golden yellow, fragrant and the taste is rich and slight Wonderful, 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 the "sauerkraut fresh meat Fried Bun" food configuration processing diagram upload to share with parents, I hope you like it! May the delicious food always accompany you, and everyone will have a happy and healthy life

Production steps:

Step 1: mix whole wheat flour with yeast powder and water, knead into dough, and put it into heat preservation bag for fermentation.

Step 2: knead the dough twice after fermentation to make the pores fine and even.

Step 3: process the dough into 3 cm thick dough strips.

Step 4: process the surface base strip into the large surface base of pigeon eggs.

Step 5: process the large base of pigeon egg into a bun skin with a diameter of about 8cm, thick in the middle and thin around.

Step 6: put the processed scallion, ginger, sauerkraut and broth into the minced meat, add salt, white granulated sugar, spicy powder, monosodium glutamate and olive oil, and stir well in one direction to make "sauerkraut fresh meat stuffing".

Step 7: put the prepared pot soup and pickled vegetables into the refrigerator for about 30 minutes.

Step 8: add a sufficient amount of "can soup pickled cabbage fresh meat stuffing".

Step 9: use 16 or 18 folds to freeze the "fresh meat filling with pickled vegetables" in the soup and wrap it tightly.

Step 10: stack the 21 pieces of sauerkraut fresh meat fried buns in the easy clean and non stick frying pan, and heat them with gas stove.

Step 11: put on the lid of "aistar v8128 easy clean and non stick frying pan" to ferment the dough for a while.

Step 12: place the "easy clean and non stick frying pan" on the stove and pour in proper amount of peanut oil and water.

Step 13: add 3-4mm thick clean water into the "aistar v8128 easy clean and non stick frying pan", cover the pan and bring the water to a boil, so that the "sauerkraut fresh meat Fried Bun" can be cooked in oil and water.

Step 14: when the water in the "aistar v8128 easy clean non stick frying pan" is dry and the "sauerkraut fresh meat Fried Bun" is cooked, open the lid of the pan and pour in the scallions and sesame seeds.

Step 15: "sauteed pork with pickled cabbage" sprinkle with scallions and sesame seeds, cover the pan and fry it over low heat.

Step 16: when there is a "squeak" sound in the pot and a gust of fragrance comes out, open the lid of the pot and fry it slightly. Then fry the bottom of "sauerkraut fresh meat Fried Bun" into golden yellow.

The first step of fried lettuce is not sticky.

Step 18: the finished product of sauerkraut fresh meat fried bun fried with "aistar v8128 easy clean non stick frying pan" is shown in Figure 2.

Step 19: the finished product of sauerkraut fresh meat fried bun fried with "aistar v8128 easy clean and non stick frying pan" is shown in Figure 3.

Step 20: the finished product of sauerkraut fresh meat fried bun fried with "aistar v8128 easy clean and non stick frying pan" is shown in Figure 4.

Step 21: the finished product of sauerkraut fresh meat fried bun fried with "aistar v8128 easy clean and non stick frying pan" is shown in the edible diagram. (for health reasons, fry the bottom of the Fried Bun into golden yellow and thin crisp. If you like thicker and fragrant, add more peanut oil as appropriate.)

Materials required:

Refined white flour: 200g

Minced pork: 150g

Skin soup: 8oml

Sauerkraut stem: 80g

Black and white sesame: a little

Scallion: 20g

Ginger: 25g

Salt: with taste

Cooking wine: 20ml

Spicy powder: with taste

White granulated sugar: with taste

MSG: with taste

Olive oil: 25ml

Peanut oil: 30ml

Yeast powder: according to the instructions

Note: warm tips: 1. The purpose of adding water to sauerkraut fresh meat fried bun is to steam the steamed bun in boiling water, so the amount of water added depends on the size of the steamed bun, and more water can be added to the steamed bun; 2. The purpose of adding peanut oil to sauerkraut fresh meat fried bun is to make the steamed bun into a golden and crispy bottom shell. The more peanut oil is added, the more fragrant the Fried Bun will be The thicker the brittle bottom shell is. Note: people suffering from cholecystitis, gallstones and other diseases should try to eat less.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: sour and salty

Chinese PinYin : Suan Cai Xian Rou Sheng Jian Bao