Fried pork with fresh coriander(xian xiang cai rou shui jian bao )

Fried pork with fresh coriander

Introduction:

"I haven't made steamed buns for a long time. I bought the fan County steamed buns in the supermarket. The dough is pretty good, but the stuffing is not good! It's OK. I've been translating teacher Meng's Chinese pasta. There are several kinds of pasta ready to try next to each other. Children have a rest this week. Let's try this Fried Bun first. "

Production steps:

Step 1: Boil the dry yeast with warm water, add it to all the flour materials, and knead it into a smooth dough.

Step 2: ferment in a warm and humid place to twice the size. When the dough is opened, you will see many honeycomb like holes.

Step 3: chop the pork into meat stuffing, add salt into the meat stuffing, mix well, add a small amount of water into the meat stuffing, and stir it into the meat stuffing with chopsticks in the same direction.

Step 4: after the meat filling is watered, add soy sauce and oil, mix it into the filling in the same direction, then add ginger, white pepper and sesame oil, stir well and refrigerate.

Step 5: put chopped chives, carrots and cabbage into the meat and mix well.

Step 6: roll the dough into a cylindrical shape with uniform thickness, and then cut it into 20 small pieces.

Step 7: flatten a potion, roll it into a thick skin in the middle and thin on the edge, and then wrap in a proper amount of meat stuffing.

Step 8: then slowly glue the edge to the shape of steamed bun, and let the steamed bun stand at room temperature for 20 minutes.

Step 9: preheat the electric pancake pan (you can also use the frying pan), add a little salad oil, put the steamed buns into the electric pancake pan, and fry for 2-3 minutes until the bottom of the steamed buns is slightly yellow.

The tenth step: in a small bowl, adjust the flour water, add the electric pan, cover the lid, and squeeze for 8--10 minutes.

Step 11: fry until the water is dry and the bottom of the bun is golden.

Materials required:

Streaky pork: moderate

Flour: right amount

Cabbage: right amount

Instant dry yeast: appropriate amount

Carrot: right amount

Chives: right amount

Fine granulated sugar: appropriate amount

Salad oil: right amount

Ginger powder: appropriate amount

Sesame oil: appropriate amount

Soy sauce: right amount

Oyster sauce: right amount

Salt: right amount

White pepper: moderate

Sesame: right amount

Water: moderate

Precautions: 1. The meat filling with water will be tender and juicy. When the water is not completely absorbed by the meat, do not continue to add water. 2. When the filling is watered, the meat is sticky and the color changes from dark to light. 3. The flour and water should be drenched enough at the beginning, and the lid should not be lifted in the middle. 4. If you use a frying pan, stop for two minutes after frying, and then lift the lid to prevent the dough from collapsing when it is cold. 5. Flour water: flour and water (ratio 1:20)

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xian Xiang Cai Rou Shui Jian Bao