Huizhou cuisine -- pocket Fried Bun(hui cai xiu zhen shui jian bao )

Huizhou cuisine -- pocket Fried Bun

Introduction:

"I like the yellow part at the bottom of the Fried Bun. It tastes delicious and crispy! This time, the steamed buns are very small, just one at a time. "

Production steps:

Step 1: prepare raw materials and soak mushrooms in advance.

Step 2: Boil the water in the pot, put the cabbage into the pot and scald it for a while, take it out, squeeze out the water and set aside.

Step 3: put the mushrooms in the pot and cook for two or three minutes. Remove.

Step 4: squeeze dried cabbage and mushroom, chop and set aside.

Step 5: dice the tofu and fry it in oil until it is set.

Step 6: Chop green onion and ginger.

Step 7: put all the ingredients together, add oil, five spice powder, salt, mix well, and then make the filling.

Step 8: add proper amount of water to dumpling powder and stir it into flocculent with chopsticks.

Step 9: knead into a smooth dough and wake up for about 20 minutes.

Step 10: wake up the dough and rub it into long strips.

Step 11: cut into small dosage pieces of equal size.

Step 12: press flat and roll into dumpling skin.

Step 13: put the filling in the skin.

Step 14: wrap it into a circle with pattern.

Step 15: put the oil in the pan and put in the steamed buns.

Step 16: take a container, put in corn starch and water, mix well.

Step 17: after the steamed buns are shaped in the pot, pour in the starch water, cover the pot, about 10 minutes.

Step 18: when you hear the creaking sound, sprinkle black sesame seeds to get out of the pot.

Step 19: serve on a plate.

Materials required:

Cabbage: 300g

Dumpling powder: 500g

Tofu: 200g

Mushroom: 150g

Water: 200g

Corn starch: 3 G

Black Sesame: 3 G

Scallion: 20g

Ginger: 20g

Salad oil: 10g

Sesame oil: 5g

Thirteen spices: 5g

Salt: 5g

Note: 1. When mixing the filling, put oil first, so that the filling will not water. 2. Put more oil in the pan when frying steamed stuffed bun. 3. The ratio of water and corn starch is 10:1.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: light

Chinese PinYin : Hui Cai Xiu Zhen Shui Jian Bao