fried dumplings

fried dumplings

Introduction:

Production steps:

Step 1: add dry yeast into the flour, use warm water to synthesize a slightly soft dough, and cover it with plastic wrap to wake up.

Step 2: wake up time to prepare meat stuffing: add cooking wine, soy sauce, soy sauce, cooking wine, chicken essence, pepper, onion and ginger powder, salt and cooking oil to the pork stuffing to stir it up.

Step 3: wash and peel eggplant, wipe into silk.

Step 4: wipe the shredded eggplant, slightly remove the moisture, and put it into the mixed meat.

Step 5: wake up and have a good dough.

Step 6: wake up, put the dough on the chopping board, knead it a few times and divide it into small dosage forms.

Step 7: roll the dough into a medium thick dough with a slightly thin circumference, and take a portion of the meat stuffing.

Step 8: make a bun and do it in turn.

Step 9: heat the pan, add a little oil, and add the steamed buns.

Step 10: fry over low heat until the bottom turns slightly yellow.

Step 11: turn the bottom a little yellow, pour in a bowl of starch paste, submerge the bottom of the steamed stuffed bun, and quickly cover it for five or six minutes.

Step 12: about five or six minutes later, the pot sizzles, indicating that the water is almost dry. Open the lid and sprinkle with chopped green onion and black sesame. Simmer over low heat for one minute.

Step 13: Golden crispy bottom, delicious stuffing, so greedy.

Materials required:

Flour: right amount

Pork stuffing: right amount

Eggplant: moderate

Old style: moderate

Soy sauce: moderate

Cooking wine: moderate

Ginger powder: appropriate amount

Scallion: right amount

Chicken essence: appropriate amount

Pepper: right amount

Edible oil: right amount

Sesame oil: appropriate amount

Salt: right amount

Note: the whole process of frying must maintain a small fire, slowly frying, so as not to fry paste oh.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh