Change the pattern to make Fried Bun -- Fried Bun with cabbage and willow leaves

Change the pattern to make Fried Bun -- Fried Bun with cabbage and willow leaves

Introduction:

"I like fried food very much, especially fried buns. Today, with my memory of my mother, I made the fried buns with Chinese cabbage and willow leaves that my mother often made for us when I was a child. I remember that in those difficult times, my mother would always try to make some patterns no matter how to make steamed buns or pies. My brother and I were so happy every time and chose the pattern specially. I always eat ready-made food at home. Now I come out by myself. With the memory of my mother, I can also play with dough easily. This time, I also made fried dumplings of cabbage and pork. I also take this opportunity to say to my mother, "now I can make it for you, mom, I love you!"

Production steps:

Step 1: you can choose the flour you like.

Step 2: add yeast powder into the flour, and mix it with warm water at room temperature or about 30 ℃ in summer to form a soft and hard dough.

Step 3: chop the pork stuffing yourself to taste better.

Step 4: add seasonings other than chopped green onion and vegetable oil to the minced meat, stir until strong, and then add vegetable oil to mix well.

Step 5: then wash the cabbage and blanch it in cool water.

Step 6: then remove the excess water.

Step 7: cut into small pieces, chop a little, and remove the excess water.

Step 8: then put the cabbage into the meat.

Step 9: stir well and sprinkle with scallions.

Step 10: when to mix well.

Step 11: when the stuffing is hot in summer, the noodles will be twice as big.

Step 12: then repeatedly knead to exhaust.

Step 13: then rub the dough round and cut it into pieces. Press flat and roll it round.

Step 14: then put on the stuffing and fold it left and right.

Step 15: pack it all up and wake up for a few minutes. Hot weather can also be done on the pot, a little wake up in winter.

Step 16: heat the pan or electric cake pan, add a little oil, and then put the wrapped bun into the pan. Slowly pour in half a bowl of boiling water, cover and fry over low heat for about 6-8 minutes.

Step 17: hear a little noise, the water is gone, simmer for a minute or so.

Step 18: the fried bun is crispy when it's hot. It's better than steamed bun

Materials required:

Flour: 250g

Cabbage: a bundle

Minced meat: 150g

Salt: right amount

Soy sauce: 2 teaspoons

Oyster sauce: about half a teaspoon

Chicken soup: 2 teaspoons or appropriate amount

Vegetable oil: a little

Pepper: a little

Sugar: 1g

Shaojiu: 2 spoons

Scallion: right amount

Ginger: right amount

Yeast powder: 3 G

Note: 1, steamed stuffed buns delicious is mainly to send good noodles, hot weather is easy to send noodles, a little yeast can send good. If you want to make a good bun, you should roll the skin a little thicker in the middle, so that the thickness of the skin can be even. 2. The amount of water should be controlled when frying. 3. The heat must not be too big, otherwise it will be set if it is not well done, and the foundation will be hard. 4. You can adjust the filling according to your own taste. 5. Time and water should be determined according to the size of the head. The small one usually takes 5-6 minutes, and the larger one takes 8-10 minutes. It's faster than steaming.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh