Fried buns with Zhejiang cuisine

Fried buns with Zhejiang cuisine

Introduction:

Production steps:

Step 1: prepare the material.

Step 2: wash the meat slices and cook them in boiling water.

Step 3: cut the cooked meat into pieces, boil it in the pot, and freeze it in the refrigerator until it is ready for use.

Step 4: add onion, salt, sugar, ginger powder, pepper, soy sauce, chicken essence, sesame oil, onion, ginger water and jelly to the pork stuffing.

Step 5: stir well and set aside.

Step 6: melt the yeast in warm water, slowly pour it into the flour, and keep stirring with chopsticks.

Step 7: knead into "three lights".

Step 8: cover the plastic film, take it out when it is fermented to twice the size, and then exhaust and knead.

Step 9: knead the long strips.

Step 10: divide the dough into two parts, roll them into thin dough in the middle and then wrap them with stuffing.

Step 11: apply oil in the non stick pan, put in the Fried Bun, sprinkle with black sesame, and stir fry for 10 minutes.

Step 12: open fire and fry for 2 minutes. Add 2 / 3 cold water over the fried bun and simmer over high heat.

Step 13: cover and simmer until the water is dry.

Step 14: pour in proper amount of sesame oil and simmer for 2 minutes.

Materials required:

Flour: 250g

Minced meat: 200g

Yeast: 3 G

Scallion: right amount

Black Sesame: right amount

Salt: right amount

Sugar: right amount

Ginger powder: right amount

Pepper: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: the dough should be soft and hard. 1. The meat filling should be made of pork with fat and thin. 2 & gt; the onion and ginger water in the meat should be added a little while stirring until the soup is completely absorbed by the meat, so that the meat is tender and juicy. 3 & gt; the method of making jelly is to boil pork skin with water. It selects the fresh pork skin, scrapes the hair, stretches under the boiling water pot to take out, pours the sewage. Put the skin of meat into the original vortex, add water to 3-4 times of the skin of meat, put it on a high heat and boil it, then move it to a low heat and stew it until it is crisp. Cut it up (or mince it with meat grinder), put it back into the original pot, cook it on a high heat until it turns into thick milk, pour it into the container, filter out the residue, cool it and freeze it in the refrigerator (it can also be naturally frozen in winter). 4 & gt; the thickness of the skin jelly should be appropriate. If it is too thick and greasy, it is not easy to freeze. Generally, 500 grams of meat skin can be used to make about 1500 grams of skin jelly with water.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: salty and fresh