Fried Bun with vegetable stuffing(bai cai su xian shui jian bao )

Fried Bun with vegetable stuffing

Introduction:

"This is a kind of common Fried Bun, which can't be fried in ordinary water. It uses more cabbage in winter, but the fried bun is crispy on the outside and tender in the inside, and it's delicious if it's dipped with Douchi pepper...."

Production steps:

Step 1: chop up the cabbage.

Step 2: chop the cabbage, add shrimp, onion, ginger, salt, monosodium glutamate, peanut oil, stir well.

Step 3: flour, water and dough, wake up for 20 minutes.

Step 4: pull the dough into a small dosage form and roll it into a round skin.

Step 5: add cabbage stuffing.

Step 6: squeeze and wrap.

Step 7: knead a few folds, one is a little more beautiful, one is not easy to open the edge.

Step 8: wrap it up.

Step 9: rub oil on the electric cake pan, and put the fried bag on it (you can also use a pan without electric cake pan).

Step 10: flour, starch (1:1), add water and dilute.

Step 11: add starch paste when frying for 2 minutes.

Step 12: fry until the water runs out, there is a thin layer of crispy skin under it, this process takes about 10 minutes.

Step 13: turn over again and fry slightly.

Step 14: decoct with fragrant water.

Step 15: dip in Douchi pepper, delicious

Materials required:

Flour: right amount

Cabbage: moderate

Dried shrimps: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

MSG: right amount

Peanut oil: right amount

Note: when chopping cabbage, add some salt to kill a water, the stuffing is delicious, there is no excess water.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bai Cai Su Xian Shui Jian Bao