fried dumplings(shui jian bao )

fried dumplings

Introduction:

"Although the steamed buns are delicious and not on the pleats, it's a consolation. Looking at the pleats made by the teacher, which are so even and beautiful, not too many, not too many, totally 18, I'm worried! Don't say anything. I didn't work hard enough! He Mian, Bao, Bao, Bao

Production steps:

Step 1: mix the flour, yeast and baking powder well, mix with water to form a smooth dough, and cover the dough with plastic wrap. When the dough is honeycomb and has many small holes, the fermentation is completed.

Step 2: soak the vermicelli in warm water.

Step 3: dice the pork.

Step 4: cool the oil in a hot pot, add the diced meat and stir fry it. After the meat changes color, add the ginger powder and stir fry it for fragrance.

Step 5: add chopped green onion, if the pot is dry, add less water, let go of soy sauce, a little chicken essence, a little sugar, stir fry the meat and cool thoroughly.

Step 6: put the sliced vermicelli and leeks into the meat stuffing, add the cooked oil, monosodium glutamate, Chinese prickly ash noodles, sesame oil and salt, and mix well.

Step 7: knead the dough well, divide it into small ingredients, press it flat and roll the skin.

Step 8: pack a lot of stuffing.

Step 9: wrap the bun and wake up again.

Step 10: in the pan, add the oil, add the steamed buns, and add the batter to fry.

Step 11: the bag with thin slice and big stuffing comes out.

Materials required:

Flour: 500g

Front leg meat: 250g

Water: 250g

Baking powder: 5g

Yeast: 5g

Leeks: moderate

Vermicelli: right amount

Scallion: right amount

Ginger: right amount

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Old style: moderate

Chinese prickly ash noodles: right amount

Sesame oil: appropriate amount

MSG: right amount

Cooked oil: proper amount

Note: hot pot cool oil: is to use oil to smoke, heat the pot well, pour out the oil, and then put in the cool oil. After this treatment, the fried meat will never stick to the pot.

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Shui Jian Bao