Lijin Fried Bun(li jin shui jian bao )

Lijin Fried Bun

Introduction:

"The authentic Lijin Fried Bun, of course, comes from Shuangshuang's hometown, Lijin County, Dongying City, Shandong Province. To make delicious fried buns, it is absolutely necessary to have such a firewood stove. A large pan is specially made for fried buns. The small kettle beside the stove contains the oil for fried buns. The small shovel inside the plate is also different from the usual one. The special long handle shovel is convenient to shovel the whole row of steamed buns up, turn them over and out of the pot. (Shuangshuang always wanted to have one, but didn't get the chance.) the authentic fried dumpling, the pork is pickled with wheat flour sauce, which is rarely sold on the market. The dried leeks are chopped and mixed with the meat when they are wrapped. Therefore, when they are put out of the pot, the leeks are green and the pickled pork makes the whole steamed bun taste rich. There are few real Lijin Fried Bun stalls, which generally live in the countryside. People who have been brought into the city and into the hotel lobby have already gone out of shape. If you want to eat authentic fried buns, you still have to go into the countryside. Every time Shuangshuang goes back to his hometown, he will stop by the street and buy a half pot to take home. Although he sees the greasy and black stove, he always wants to suggest that he clean it. "

Production steps:

Step 1: turn the yeast powder into water, add flour and flour

Step 2: ferment in a warm place until 2-3 times larger.

Step 3: dice pork, add ginger, sweet sauce, salt, sugar, white pepper, soy sauce.

Step 4: stir well and marinate for more than 2 hours.

Step 5: soak and wash leeks in advance, control dry water, cut diced, add sesame oil and vinegar and stir. Stir well the leek stuffing.

Step 6: take out the fermented dough and knead it into smooth dough repeatedly.

Step 7: rub the strip, pull into a small flour, sprinkle dry powder, press.

Step 8: roll it into a thick bun skin with a thin edge.

Step 9: take a bun skin, fill in leek, pork and leek in turn, and compact.

Step 10: knead round buns and wake up for 10-20 minutes.

Step 11: heat the pan, pour the oil, turn the heat down, put the steamed stuffed buns in, reserve the space, and fry slightly.

Step 12: pour in batter water, cover and turn to high heat.

Materials required:

Medium gluten flour: 300g

Warm water: 160g

Yeast powder: 2G

Pork: 100g

Leek: 150g

Sweet flour sauce: 1 teaspoon

Ginger powder: a spoonful

Salt: 1 teaspoon

Soy sauce: 2 teaspoons

Sugar: 1 teaspoon

Vinegar: 1 teaspoon

White pepper: right amount

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Water: 300g

Flour: 15-20g

Note: 1, leek with sesame oil in advance, not only can add flavor, but also can reduce the soup. Open the meat and leeks separately or mix and stir. 2. If you have no experience in mixing batter water, you'd better put less flour. Too thick batter not only affects the appearance, but also is not easy to ripen. 3. Heat the water to dry, turn to low heat, and fry the bottom of the steamed stuffed bun until golden yellow.

Production difficulty: simple

Technology: decocting

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Li Jin Shui Jian Bao