Fried buns

Overview

I remember making pan-fried buns once before, but I added too little water and turned them into dough pies. After a few more attempts, I finally figured out some tricks, but I still couldn't make a perfect fried peanut pancake. I can make a fried pancake without ice flowers. Haha, it seems I have to keep working hard, but to be honest, the ice flowers are mainly about looking good, and the taste is almost the same. If you have a perfect recipe for making pancake fried ice peanuts, please give me some advice.

Tags

• staple food
• snacks
• home cooking
• cooking wine
• ginger
• light soy sauce
• msg
• onions
• oyster sauce
• pork
• starch
• sugar
• wild rice
• zanthoxylum bungeanum
• black pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Raw material picture. Reserve all raw materials.

   

2. 2 Cut the wild rice into fine dices.

   

3. 3 Soak ginger, some green onions, and peppercorns in boiling water to make green onion, ginger, and peppercorn water.

   

4. 4 Dice the pork.

   

5. 5 Add a little water and an appropriate amount of cooking wine and chop for a while, then add an appropriate amount of salt, light soy sauce, oyster sauce, black pepper and a little sugar and then chop into minced meat.

   

6. 6 Put it into a container, add onion, ginger, and pepper water in batches and beat well.

   

7. 7 Add the chopped wild rice cubes and mix well.

   

8. 8 Add chopped green onion and mix well.

   

9. 9 Finally, add a little sesame oil and MSG and mix the filling well.

   

10. 10 A piece of fermented dough.

    

11. 11 Cut into small uniform pieces.

    

12. 12 Take one portion and roll it into a thin layer on the edges and thick in the middle, and add an appropriate amount of filling.

    

13. 13 Wrap them up one by one and wake up for another 10 minutes.

    

14. 14 Pour a small amount of oil into a non-stick pan, add the buns and fry until the bottom turns brown.

    

15. 15 Pour in the prepared starch water. (My starch water mixture is too thick)

    

16. 16 Cover the pot and simmer until the water dries up (do not open the lid in the middle). It's strange. Although I saw that the lid was very fat (my lid is transparent), only the middle one was the best in the end, and the others were partially stiff (haha, I don't know if you guys understand this, because I don't know how to express it).

    

17. 17 Later, a second experiment was conducted, adding steamed buns and frying them briefly.

    

18. 18 The starch water I mixed the second time was very thin. I used slightly hot water (cold water was used the first time). I also opened the lid and wiped the water from the lid several times.

    

19. 19 After frying for the second time, it was obviously better than the first time, with only a few stiff spots.

    

20. 20 The third time I used hot water, opened the lid in the middle and wiped off the accumulated water on the lid. In the end, the hair was very good, all white and fat, and there was no stiffness.