Pan-Fried Baozi Stuffed with Pork(sheng jian bao )

Pan-Fried Baozi Stuffed with Pork

Introduction:

"Because my son likes fried raw. For the people of Northeast China, there are all kinds of pasta. So the fried buns in the south are not difficult. 30 minutes in the morning. The family had a steaming breakfast. Happiness comes so easily. "

Production steps:

Step 1: grind the meat into minced meat, add seasoning and mix well. I do it in the morning, so I refrigerate it at night. Take it out in the morning and add boiled corn and dried beans. Add some chives. Save some for later use. Stir well and add in the frozen skin. (this one was made before and put in the freezer.)

Step 2: mix the flour and yeast, then add warm water and flour. Refrigerate after reconciling. Take out the fermented dough in the morning. After exhausting, knead long strips, cut them into pieces and roll them into skin.

Step 3: put proper amount and good stuffing on the skin and wrap them into small buns in turn.

Step 4: wrap it up. Because three people do not do much. The very small one is just right.

Step 5: put some oil in the pan and add it to the frying pan in turn.

Step 6: fry the bottom of the pot and add water. Two thirds of the way to raw. That is to say, just leave a nod. Don't cover it completely.

Step 7: fry until the water is dry, sprinkle black sesame and chopped chive. Let's simmer again to dry the water out of the pot.

Step 8: the bottom is crispy with onion and sesame flavor, and there is juice inside. Great breakfast.

Materials required:

Flour: 100g

Meat: 100g

Sweet corn: a handful

Dried bean curd: 2 pieces

Skin jelly: right amount

Yeast: 2G

Black Sesame: right amount

Raw soy sauce: a spoonful

Salt: right amount

Cooking wine: a spoonful

Sugar: a spoonful

Black pepper: moderate

Oil: right amount

Chives: right amount

Note: skin jelly can also be replaced with any soup. Fresh is the best. But it's also very convenient to put it in the refrigerator to freeze and eat as you like. When frying, pay attention to the heat, do not fry paste. The soup is crisp when it's dry.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Sheng Jian Bao