Henan flavor - Fried Bun

Henan flavor - Fried Bun

Introduction:

"It's strange that the fried dumplings with Henan flavor are open-ended. Oh, I'll give it a name called kaikaikaixiao. I remember when I was a child, I like this very much. Every time my grandfather came back from the market, he would bring us fried dumplings and pea jelly. Later, my mother thought that all the things she bought in the market were skin without stuffing, so she made noodles and mixed stuffing to fry them for us. It was delicious! At that time, every time we asked what we would like to eat for breakfast, we would answer "fried buns, fried buns with Hula soup, a typical breakfast with Henan flavor."

Production steps:

Step 1: mix the yeast powder with warm water, pour into the basin and neutralize the dough, knead until smooth dough is formed, then cover it with plastic wrap, and ferment it in a warm place to twice the original volume.

Step 2: put it on the chopping board and knead it thoroughly;

Step 3: cut into sections with a knife;

Step 4: rub long strips;

Step 5: divide the preparation into uniform size;

Step 6: prepare the stuffing (left over from the previous dumplings, so I didn't elaborate on it);

Step 7: make a round piece by hand, about the size of the dumpling skin, thicker than the dumpling skin;

Step 8: pack in the stuffing;

Step 9: knead it into a half moon shape and close the mouth slightly on both sides;

Step 10: put proper amount of peanut oil into the pot;

Step 11: after the oil is hot, put the steamed buns into the pot neatly;

Step 12: prepare half a bowl of water, add a small amount of flour, stir well, pour into the pot, cover and fry;

Step 13: when the water is dry, you can turn off the fire;

Step 14: open the lid, divide the thin skin into four parts with a spatula, and then shovel the steamed buns, with the bottom facing up and the bottom golden;

Step 15: put it into a plate and eat it.

Materials required:

Lotus root pork stuffing: right amount

Flour: right amount

Yeast powder: right amount

Warm water: moderate

Peanut oil: right amount

Precautions: 1. Don't put too much flour in the flour water; 2. When frying, you should master the fire, especially when frying the bottom, you must use low heat, so that you can fry the soft and scorched water bag.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: salty and fresh