Colorful fried bread -- a delicious pasta for family(cai se shui jian bao bu ke cuo guo de jia ting ban mei wei mian shi )

Colorful fried bread -- a delicious pasta for family

Introduction:

"The color of the fried carrot dough is beautiful and visible; it can be eaten healthily with less oil, and it can be eaten with delicious stuffing. Add a touch of light to your dining table, and it will bloom like spring. "

Production steps:

Step 1: after the carrots are steamed, beat them into mud with a blender. Slowly add carrot puree, yeast powder and warm water to the flour.

Step 2: use chopsticks to stir the mixture in the first step into feather shape. Then knead it into three smooth dough. Now it's hot and the dough is fermented directly at room temperature to triple its size.

Step 3: add salt and peanut oil to the meat surimi, mix well and set aside.

Step 4: wash the leeks and cut them into small pieces. Mix with a little peanut oil and set aside.

Step 5: there are delicate small holes in the dough to prove that the dough is ready.

Step 6: knead the dough to make it stronger, and then knead it like a rolling pin. Then cut it into small pieces of uniform size.

Step 7: after the preparation, mix the meat and leeks.

Step 8: roll the steamed stuffed bun into a thick dough in the middle and a thin dough on the edge, wrap it into a bun shape, wrap all the steamed buns in turn, and ferment for 20 minutes in a warm place.

Step 9: add a little oil into the frying pan, heat it over high heat, put the folded side of the steamed stuffed bun down and fry it in the pan, then turn to medium heat.

Step 10: fry until the bottom of the bun is golden, add flour water that can submerge one-third of the bun, sprinkle with raw sesame, cover with lid, and continue to fry over low heat until the water is dry. The flour has become golden and is almost cooked.

Step 11: beautiful water fried package out of the pot!

Materials required:

Carrot puree: 150g

Flour: 250g

Hind leg minced meat: 200g

350g: leek

Yeast: 4G

Warm water: 36g

Salt: 9g

Peanut oil: right amount

Notice: 1. Add salt and oil to the meat stuffing first, and set aside. Leeks must be mixed into the meat stuffing when it is about to be wrapped, so as to avoid water. The steamed stuffed bun made in this way will have soup in it. 2. Frying in water is the key. You should master the heat well. It can't be too big or too small. It's easy to paste if it's too big, and the frying time is too long if it's too small. Basically, it takes about 25 minutes to cook in one pot. 3. Why put the pleated part of steamed buns under it to fry? It's mainly because the place with pleats is thicker, and it's better to fry it into pieces. 4. It's OK to fry all in oil, but it's too oily and unhealthy. It's OK to fry with oil first and then with water, but it's not as much as flour. If you like to eat crispy bagasse, put more flour in the flour water. If you don't like it, put less flour.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Cai Se Shui Jian Bao Bu Ke Cuo Guo De Jia Ting Ban Mei Wei Mian Shi