A list of the contents of this article:

How do you make authentic fried buns?

1. Prepare chopped onions and black sesame seeds with fried buns. Put the pork stuffing in seasoning and mix well. The dough is kneaded. Make a growth bar. Cut out a few equal parts. Press into a small dose. Roll out the buns. Roll out the skin. Put minced meat on top. Squeeze it into the shape of a bun.

2, the preparation work that needs to be done in advance: soak it in warm water, then cut it into pieces and marinate it with soy sauce for 1 hour, choose the washed leek to cut into small pieces, and diced pork with stewed pork. The flour is roasted with yeast. Put the pickled noodles, leeks and stewed pork into a small basin. Pour in 2 tablespoons of oil and salt and mix well.

3. Wrap the meat stuffing to make Pan-Fried Bun Stuffed with Pork. Remember to leave some gaps in each other and use your hands to make the steamed buns stand up from time to time. The speed of the package should be faster, otherwise the first package will ferment too much, so it should be fried as soon as possible. Brush the bottom oil in the pot.

4. If the vegetables are too moist, squeeze into the water before stirring) make: (water Pan-Fried Dumplings, that is, dumplings and the process of making twistbread will not be explained in detail; p) 1 / it is best to use a pan, put half a pan of oil, and start a low heat. Put water Pan-Fried Dumplings and twistbread in, you can get close to each other.

5. Fried leek, fungus and carrot powder strips, then mix with soy sauce, oyster sauce, black pepper (or not), salt and sesame oil. Roll the dumpling skin thin and wrap it with stuffing. Brush the oil in the pan and fry the steamed buns until golden at the bottom. Put in half a bowl of water, cover and simmer until dry.

When is it better to add batter to Shui Pan-Fried Dumplings? What are you particular about?

The correct time to add the batter should be the water added to the pot at the beginning, and it is best to add it when it is about to boil dry, so that the pot bar is the most beautiful. In addition, when making a fried bag, you can add flour water or starch water. Pan-Fried Dumplings, the water made with flour water is thicker and thicker, and starch water is added to the noodle, so that the fried pot bar is crystal clear and more beautiful.

Here comes the key point of frying! Take the notebook and write it down! When the pan is hot, put in the steamed buns and pour in the batter. The proportion of batter is: one part of noodle, two parts of oil and 25 parts of water.

Is there any particular time for water Pan-Fried Dumplings to add batter? What problems do you need to pay attention to? Wait until the bottom of Pan-Fried Dumplings yellowed, add the right amount of flour water, so that the bottom of Pan-Fried Dumplings can have a layer of pastry, more beautiful and delicious. There must be a proportion. The ratio of water to flour is 6:1 so that the pastry can be made.

The cooking method of ④ steamed bread is very simple: deep-fried, semi-steamed and deep-fried. At first, the bottom of the steamed bread must be fried and then added to the batter. Otherwise, it will become boiled steamed bread. The amount of ⑤ paste mainly depends on the size of the pot, which is less than 1/3 to 1/4 of the height of steamed bread.

It is most appropriate to add batter after putting water Pan-Fried Dumplings into the pot for 5 minutes, because adding batter at this time will not dry the pot. It is crisp but not hard, fragrant but not greasy, and tastes delicious. in addition to paying attention to cooked bread, fried is also very important. put the steamed bread in the oiled panel and let it stay for two or three minutes. Mix the flour and sugar.

How can I be a good water Pan-Fried Dumplings?

Pour the water paste into the pan, as shown in the picture: then cover the pan and fry over medium heat until the water is dry. After the water is dry, add cooking oil and slowly shake the pan. If the bottom of the water Pan-Fried Dumplings is fried until it is scorched yellow, it can generally shake.

There is already a yellow bottom at the bottom of the steamed buns. 1 add the water to the steamed stuffed bun 1/3, close the lid and continue the procedure, and the time shown by the rice cooker continues. There will be a beep at the end of the 15-minute cooking function. Open the lid of the pot and sprinkle with chopped onions and black sesame seeds. Delicious rice cooker Pan-Fried Dumplings OK.

The preparatory work that needs to be done in advance: soak it in warm water and cut it into pieces and marinate it with soy sauce for 1 hour, choose to wash the leek and cut into small pieces, diced pork with stewed pork. The flour is roasted with yeast. Put the pickled noodles, leeks and stewed pork into a small basin. Pour in 2 tablespoons of oil and salt and mix well.

Step: first make the dough. Put all the dough ingredients into the chef's machine, beat the dough into a smooth dough and put it into a fermentation box for fermentation in about ten minutes.

When making water, Pan-Fried Dumplings must pour some oil at the bottom of the pot and fry Pan-Fried Dumplings first, so that the bottom can be scorched yellow. after eating crisp water Pan-Fried Dumplings fried, then put in the water starch, which is less than half of Pan-Fried Dumplings's, and simmer with the lid for 8 minutes. be sure to use medium and medium heat, which is easy to scorch in large fire.

Fry: (1) prepare a pan, heat and brush with a thin layer of oil. (2) put the wrapped steamed buns in the pot and flatten the bottom slightly. (3) Fry over medium and medium heat until golden and crisp at the bottom, sprinkle with some water and cover the pan for steaming and frying, so that the top is well-done.