Secret fried dumplings(mi zhi shui jian guan tang bao )

Secret fried dumplings

Introduction:

"I wanted to eat steamed buns a few months ago, especially big meat buns. Ha ha, I almost bought all the steamed buns shops around at that time. Unfortunately, I couldn't find any delicious ones and there were no fried buns. The only thing I think is delicious is Laotaimen. Most of them are steamed buns with northwest characteristics, which are not suitable for my taste. I always wanted to make it myself, but I didn't learn how to make good-looking buns, so I put them on hold. But it didn't stop me from eating steamed buns and studying delicious stuffing. I read a lot of books and videos on the Internet. It's the original recipe. Finally, I worked hard when I couldn't wait. But it's still ugly. Make do with it. Baozi is delicious. It's soup, ingredients and dip. Generally speaking, the soup dumplings outside are just meat stuffing and jelly, with single flavor. There is no delicious soup. So I added pig bone, chicken leg and pig skin to the broth to make the meat jelly, chopped and mixed in. In this way, the final soup is very delicious, and the taste is no longer single. Instead of using the ready-made thirteen spices, the ingredients used in meat stuffing are the thirteen spices grinded by ourselves, together with the spices commonly used in Western food, such as thyme, perilla, thyme grass and laurel leaves. The final dip is made from pengpeng's chili oil, which tastes super fragrant. "

Production steps:

Step 1: Boil the meat jelly one day in advance: wash the pig bone and chicken leg and blanch with water. Wash the pigskin and bring it to a boil. Scrape off the fat. Remove the hairs from the surface. Put it in the pan, add water and bring to a boil. Skim the blood on the surface. Boil over low heat for 3 hours in boiling state, remove residue and freeze. (the rest can be frozen and cut into pieces for soup)

Step 2: the yeast is boiled at 35-40 ℃

Step 3: put the melted yeast, baking powder and sugar into the flour.

Step 4: add warm water and noodles. Knead smooth

Step 5: ferment in a warm place for 2 hours until the dough is twice as large. Rub it smooth when it's done.

Step 6: dice minced pork.

Step 7: add onion and ginger water, sesame oil, soy sauce, rice wine, chicken powder, salt and pepper into the pork stuffing

Step 8: add the ready-made thirteen spices or self grinded spice powder (prickly ash, cardamom, Amomum, nutmeg, cinnamon, star anise, Aucklandia, Angelica dahurica, Sannai, Liangjiang, dried ginger, cinnamon, clove, fennel, grind into 1 / 4 teaspoon of thyme, perilla, xiangmaocao, yueguiye (dry), and stir the right amount of meat jelly and warm water in one direction until the meat is thick.

Step 9: after the dough is fermented, take 25-30g skin and add 30g filling.

Step 10: make a bun.

Step 11: brush a layer of oil on the pan and put in the steamed buns.

Step 12: the steamed buns will continue to ferment, and there should be a gap between them.

Step 13: add a little water, fry over high heat for 8 minutes, sprinkle with scallion and sesame before leaving the pot.

Step 14: dipping material: 1 tbsp onion, 1 tbsp mashed garlic, 1 tbsp chicken powder, 1 / 4 tbsp sugar, 1 / 4 tbsp soy sauce, 3 tbsp vinegar, 2 tbsp sesame oil, 1 tbsp pepper oil, and 1 / 4 tbsp pepper oil (it can be ready-made pepper oil or homemade pepper oil: the pepper can be roasted in low heat and soaked in sesame oil for more than one day)

Materials required:

Flour: 3 jin

Yeast: 20g

Warm water: moderate

Baking powder: 10g

Sugar: 20g

Pork stuffing: 2 jin, 6 Liang

Pig bone: 1

Chicken leg: 2

Pigskin: right amount

Salt: right amount

Thirteen spices: 2 teaspoons

Onion ginger water: right amount

Sesame oil: 1 teaspoon

Soy sauce: 3 teaspoons

Rice wine: 1 teaspoon

Chicken powder: 1 teaspoon

White pepper: 1 teaspoon

Note: 1, high room temperature and the amount of yeast in summer halved. 2. The ratio of pork stuffing is 4:6. 3. You can use thirteen spices on the market.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mi Zhi Shui Jian Guan Tang Bao