Fried dumplings with ice cream(bing hua shui jian bao )

Fried dumplings with ice cream

Introduction:

"It's a beautiful fried bag with ice flowers. You can eat it at a glance. What we have done this time is a little worse than what we expected. We need to continue to work hard. There are still a few steamed buns left, which are not enough for one pot of steaming. I simply made a small pot of fried buns. They are fragrant and very popular. They are more attractive than steamed buns. "

Production steps:

Step 1: wash kidney beans, blanch them in a pot, cool and chop them.

Step 2: Chop pork into meat, add water several times. Add minced ginger, salt, soy sauce, soy sauce, pepper powder, chicken essence, pepper powder and cooked oil. Finally, add minced green onion and mix well in one direction. Add kidney beans before wrapping.

Step 3: the yeast is boiled with warm water, added into the flour, and then add appropriate amount of water, knead into a softer dough (the dough should be softer), and put it in a warm place for fermentation. When the volume of the surface becomes larger, the interior becomes honeycomb. Knead the dough, rub it into long strips, and pull it into powder.

Step 4: roll out the dough, pack the stuffing and make the bun.

Step 5: heat the pan (electric cake or non stick pan) and pour in a little oil. When it is 50% hot, put the steamed buns, cover them and fry them for one minute.

Step 6: pour in half a bowl of water (mix the starch and water in the ratio of 1:10 in advance) and cover immediately. When you hear the sound of water in the pot, it's done.

Step 7: after the steamed stuffed bun is fried, turn it into a plate.

Materials required:

Flour: 500g

Kidney beans: 200g

Minced meat: 250g

Water: 250g

Starch: right amount

Yeast: 4 g

Salt: right amount

Soy sauce: moderate

Old style: moderate

Pepper: right amount

Chicken essence: appropriate amount

Pepper powder: right amount

Note: fried water package to master the fire, do not fry paste.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bing Hua Shui Jian Bao