Fried buns
Overview
I wanted to eat pan-fried buns from Furong Street, but I saw a lot of recipes for pan-fried buns from Meitian, so I made my own and had plenty of food and clothing~
Tags
Ingredients
Steps
-
Dissolve the yeast in warm water and add the flour. Make dough. It is June in Jinan now, the weather is very hot, and the weather is almost over in just over an hour. Let the noodles rise first and prepare the filling~
-
Add green onion (one) and ginger (appropriate amount) to the meat filling. After mincing, add two spoons of cooking wine, one and a half spoons for a very fresh taste, and marinate for 20 minutes.
-
Add auxiliary vegetables to the meat filling. I added three green peppers and some fungus. What you add depends on your personal preference. Don’t forget to pour the soup after you chop the green peppers! Add salt, monosodium glutamate, sugar, and a spoonful of oil to the stuffing and mix well.
-
After the dough has risen, take it out, roll it into thick strips, and cut it into sections. The size is optional, smaller is better as it is easier to cook.
-
Okay, that’s it for my skills, please laugh at me (´･_･`)…
-
Apply a layer of oil to the pan, add the buns, and let stand for 10 minutes to let the buns rise for a while. Then turn on the heat and fry until the bottom of the buns is browned (about 3 to 5 minutes).
-
Pour in water (cold boiled or hot water will do) to cover half the height of the buns, cover the pot and simmer until cooked.
-
When the water is almost dry, open the lid and add black sesame seeds and chopped green onions. Cover the pot until all water has evaporated. Turn off the heat and simmer for 3 minutes. Drizzle a little sesame oil before serving.
-
Finished product. When adding water, add a little flour to the water to form a thin circle ^_^.
