Old town god temple flavor "small fried steamed buns"

Old town god temple flavor "small fried steamed buns"

Introduction:

"When it comes to snacks in Shanghai, people must first think of the four famous King Kong in old Shanghai: fried dough sticks, big cakes, rice and soybean milk. But what we don't know is that "fried and small cage" is also one of the famous snacks in Shanghai! Shanghai can be said to be the birthplace of steamed buns and fried buns. Almost all snack bars sell steamed buns and fried buns. Even the breakfast stalls on the street have this kind of breakfast. Many people in old Shanghai have a special preference for "fried steamed bread."

Production steps:

Step 1: prepare all the ingredients.

Step 2: pour dry yeast into flour and mix well.

Step 3: mix noodles with warm water at 30 degrees.

Step 4: knead the dough until smooth.

Step 5: cover the basin with plastic film and start fermentation.

Step 6: cut the soaked mushrooms into pieces.

Step 7: cut ginger and set aside.

Step 8: put minced ginger and five spice powder into the pork stuffing.

Step 9: then add the white pepper.

Step 10: add some salt.

Step 11: add appropriate amount of chicken powder.

Step 12: pour a little soy sauce into the meat.

Step 13: a little Shaoxing rice wine.

Step 14: mix a little sesame oil.

Step 15: slowly add water to the meat stuffing to stir it up. The water accounts for about 40% of the meat stuffing. Add it in several times. Do not add too much water to the meat stuffing at one time. Add it again after each stir.

Step 16: cut the scallion into scallions (it's OK to use small scallions, but they don't have the flavor of scallion). Put the scallion later, and then put the scallion when you start to make small steamed bread, so it will taste better.

Step 17: first put the chopped mushrooms into the meat and mix well.

Step 18: then pour in the scallions and mix well.

Step 19: mix the meat.

Step 20: cut some chopped chives and set aside.

Step 21: take out the fermented dough and knead it on the chopping board.

Step 22: pull the dough evenly and roll the skin flat.

Step 23: wrap the meat one by one with the dough to make a small steamed bread of uniform size.

Step 24: pour proper amount of cooking oil into the frying pan, put the small steamed bread into the frying pan, and start frying with low heat for 5 minutes. If there is a little yellow at the bottom of the steamed bread, then pour in water.

Step 25: cover the pan and simmer for 5 minutes. After simmering for 5 minutes, open the pan, sprinkle cooked black sesame seeds and chopped chives on the steamed bread while steaming, and then pour some hot oil on the steamed bread with a small spatula and blanch chives.

Step 26: then the steam consumption can be out of the pot code plate.

Step 27: serve with vinegar and spicy soy sauce.

Materials required:

Flour: 300g

Dry yeast: 3 G

Water: 180ml

Pork stuffing: 200g

Dried mushrooms: 20g

Scallion: 50g

Ginger: 15g

Scallion: right amount

Black Sesame: right amount

Salt: 3 G

Five spice powder: 1g

Pepper: 1g

Chicken powder: 3 G

Shaoxing yellow rice wine: 15g

Soy sauce: 10g

Sesame oil: 5g

Note: 1, the dough should not be too hard, according to the formula, 300 grams of dry flour, with 180 ml of warm water, the soft and hardness is more appropriate, the dough should be kneaded to smooth and then start fermentation, the dough can be kneaded again after fermentation. 2. When stirring meat stuffing, you can use mushroom water, pepper water, onion ginger water, pig bone soup, etc. It tastes good. If you use pigskin soup to stir the meat stuffing, it is recommended that the amount should not exceed 40%. If you make Xiaolong soup dumpling, you can add 50%. After stirring the meat stuffing with pigskin soup, you need to refrigerate for 5-6 hours before using the better dumpling. 3. When frying small steamed bread, it can be divided into three periods, one frying, two stewing, three drying, depending on the bottom of the uniform coloring can be out of the pot. It takes about 3-5 minutes for each period, and the firepower should be uniform. If it is found that the local coloring is too fast, the temperature can be controlled by continuously moving the frying pan to make the overall coloring uniform.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: onion