Fried Pork Bun(xian rou sheng jian bao )

Fried Pork Bun

Introduction:

"My husband and I love fried buns! I remember when I didn't have a baby at that time, I didn't know anything about cooking. We ate at work, at our parents' place, and at restaurants and snack bars. The most popular snack bar is the Fried Bun shop downstairs. A bowl of rice porridge or spicy soup and a few fried buns just out of the pot make it through with a meal Last year, I began to buy small appliances such as toaster and oven. After that, I searched for my daughter's diet and learned how to make all kinds of delicious food. From the beginning of cooking, meat, to later steamed bread, steamed buns, baked cake Step by step learning I'm just stealing this Fried Bun In the steamed bun shop, I watched the masters operate step by step, and came home to take care of the gourd and draw the ladle Hehe It looks ok! "

Production steps:

Step 1: put 120 ml flour, sugar, yeast and water into the bread machine barrel.

Step 2: select the fermented dough step for about 1 hour and 20 minutes

Step 3: the bread maker begins to knead and ferment the dough!

Step 4: This is the meat stuffing I made yesterday. I just took it out of the refrigerator! Minced pork with ginger slices, scallion, salt and a little water. Stir in 1 teaspoon fresh shellfish sauce and 1 / 2 teaspoon sugar. Stir well. No need to beef up!

Step 5: the dough is twice the size of the original dough, you can see the honeycomb shape by hand

Step 6: take out the gas and divide it into the same amount of dosage

Step 7: take a pill, rub it round and press it into a small cake with thick middle and thin sides

Step 8: wrap the meat into the small bun embryo

Step 9: wrap the meat in turn and make the rest of my noodles into small steamed bread

Step 10: pour sunflower seed oil and other vegetable oil into the pan and arrange the steamed buns in turn

Step 11: open a big fire, pour in half full of steamed stuffed bun water, then turn to a small fire!

Step 12: cover the pan with a small heat and let it fry for about 8 to 10 minutes.

Step 13: open the cover There is no water in the steamed bun and pot

Step 14: sprinkle a little cooked black sesame and shallot

Step 15: use chopsticks to hold a, look, bottom pot

Step 16: finished products, loading and eating!

Materials required:

Pork: 500g

Flour: 350g

Water: 120ml

Sugar: 5g

Yeast: 5g

Salt: 1 tbsp

1 tbsp fresh scallop

Sunflower seed oil: 20g

Note: 1. The dough of steamed bun is slightly softer than that of steamed bread. 2. The mouth of steamed bun must be tight, otherwise the meat juice will overflow when heated, which will affect the appearance. 3. Don't add egg starch in the meat stuffing, or the meat stuffing will be lumpy and not loose, and taste bad! 4. When frying steamed stuffed buns, you must turn the medium and low heat to fry slowly, otherwise the cover of the pot will drip water and scald the skin of the steamed stuffed buns!

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: onion

Chinese PinYin : Xian Rou Sheng Jian Bao