Fried buns with vermicelli and meat stuffing(fen tiao rou xian sheng jian bao )

Fried buns with vermicelli and meat stuffing

Introduction:

"The biggest advantage of vacation is time freedom. I get up early to make fried buns, and Xiaokang grandma cooks porridge and sautes pickles. We all do our own duties. The day of moistening begins in the morning. The noodles for making steamed buns are brought back from my aunt's home in the countryside, and the family loves them very much."

Production steps:

Step 1: prepare noodles, onion, ginger and minced meat

Step 2: mince the vermicelli

Step 3: stir the meat filling clockwise, add a spoonful of vermicelli, minced ginger, old Ganma sauce, soybean sauce, salt, sesame oil and red oil, stir clockwise, and sprinkle with scallions

Step 4: stir the stuffing

Step 5: dough and filling

Step 6: split finish

Step 7: roll the dough, thick in the middle and thin around

Step 8: baozi

Step 9: wake up for 15 minutes after packing. The temperature is high in summer and the time is short

Step 10: Brush thin oil in the pot and add half a bowl of water to dry

Materials required:

Flour: right amount

Meat stuffing: right amount

Vermicelli: right amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Oil: right amount

Salt: right amount

Sauce: right amount

Note: 1. The stuffing of steamed buns must be mixed with water (onion and ginger water) clockwise to release protein. The meat stuffing is easy to form into a ball with juice. 2. Add salt after mixing the stuffing. 3. Soak in boiling water to soften and chop

Production difficulty: simple

Technology: decocting

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Fen Tiao Rou Xian Sheng Jian Bao