[Zhejiang cuisine] Shanghai snack - Fried Bun(zhe cai shang hai xiao chi sheng jian bao )

[Zhejiang cuisine] Shanghai snack - Fried 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. Sprinkle some sesame and scallion on the upper part. It smells fragrant. Bite the meat, oil, sesame and scallion, and mix them for a long time. The finished product is white, soft and loose, and the meat is fresh and tender. "

Production steps:

Step 1: add yeast and cold water to the flour to make the dough and ferment twice as much.

Step 2: add onion, salt, soy sauce, ginger powder, pepper, sugar, cooking wine, sesame oil, onion and ginger water to the pork stuffing.

Step 3: stir all the ingredients to make them ready for filling.

Step 4: knead the fermented dough evenly and set aside for 10 minutes.

Step 5: divide the dough into small portions, take one portion, rub it into strips and cut it into equal portions.

Step 6: take a piece of rolled round skin and put it into the meat.

Step 7: make a small bun again, do it all well in turn, put it in the frying pan smeared with oil, and then wake up again for 10 minutes.

Step 8: Sprinkle with black sesame and fry for 2 minutes.

Step 9: pour appropriate amount of cold water, cover and simmer.

Step 10: after the water is dry, sprinkle with scallions.

Step 11: pour in proper amount of sesame oil.

Step 12: simmer for 2 minutes and turn off the heat.

Materials required:

Flour: 250g

Yeast: 3 G

Pork stuffing: 200g

Scallion: right amount

Ginger powder: 2G

Black Sesame: right amount

Salt: 3 g.

Cooking wine: 10g

Sugar: 5g

Soy sauce: 15g

Pepper: 2G

Chicken essence: 2G

Sesame oil: appropriate amount

Onion ginger water: right amount

Note: the dough of Fried Bun should be soft and hard, and taste good. The best choice for meat filling is pork with fat and thin. The onion and ginger water in the meat filling should be added slowly and stirred until it is completely absorbed by the meat filling, so that the meat filling will be fresh and juicy. At the beginning of frying, fry for 2 minutes to set the bottom of the bag. Then add cold water and simmer until the water is dry. Put the scallions at the end and simmer for 2 minutes until fragrant. Fried dumplings should not be too big. Each dough should be a little bigger than dumpling skin.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zhe Cai Shang Hai Xiao Chi Sheng Jian Bao