Fried Bun with pork and cabbage(zhu rou bai cai shui jian bao )

Fried Bun with pork and cabbage

Introduction:

In the process of cooking, water fried bread integrates boiling, steaming and frying. Just out of the pot, because of the wonderful combination of boiling, steaming and frying, the fried bun is golden in color. One side is crispy, the other three sides are soft and tender, crisp but not hard, fragrant but not greasy, and tastes delicious. "

Production steps:

Step 1: mix the minced pork, ginger and chopped shrimps.

Step 2: chop up the cabbage and mix with the pork in a bowl.

Step 3: mix the sweet flour paste, pepper, salt, sesame oil, chicken essence, and egg white of an egg (keep the yolk for standby) to form a filling.

Step 4: knead the dough evenly to exhaust, knead it into long strips, and then cut it into evenly sized tablets.

Step 5: flatten the dosage.

Step 6: use a rolling pin to roll into a thick disc in the middle and thin on both sides.

Step 7: put the stuffing in the center of the bun.

Step 8: fold the dough and seal it.

Step 9: oil the pot and put in the green bun. First, fry for two minutes with low heat, add a little water, cover the pan and fry until the water is dry, then add a little water, add oil and continue to fry when it is nearly dry.

Step 10: break up the remaining egg yolk, cut the shallot into pieces, put it in the egg yolk liquid, spread it on the Fried Bun one by one, and take it out of the pot.

Materials required:

Hair noodle: 250g

Minced pork: 200g

Cabbage leaf: 50g

Fresh shrimp: 4

Egg: one

Chives: Three

Ginger: 10g

Salt: 5g

Sweet sauce: 8g

Sesame oil: 10g

Pepper: 5g

Chicken essence: 5g

Note: when frying steamed stuffed buns, you must not be impatient, but fry slowly over low heat. Don't add too much water at a time, you can add it several times.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zhu Rou Bai Cai Shui Jian Bao