Lijin’s famous food—fried buns
Overview
Lijin fried buns are a unique Han nationality delicacy in Lijin County, Shandong Province. They are served on a plate as big as a full moon in early summer. The fried buns are all cylindrical, standing together like small chef hats, and the skin is wheat yellow. The buns exude a rustic flavor of noodles, rich pork and spicy green onions. Lijin is one of the ancient counties in Dongying. It was founded in December of the third year of Mingchang in the Jin Dynasty (January 1193). It was named after the two places of Yongli and Dongjin in the city. It has a history of more than 800 years.
Tags
Ingredients
Steps
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Cut the pork belly into small pieces with chopsticks, marinate with soy sauce, cooking wine, salt, minced ginger, and peppercorns for half an hour (the meat filling should be appropriately salty, because there is no need to add salt to the leeks).
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Wash the leeks and chop into fine pieces.
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Make the dough half a day in advance.
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Make it slightly smaller than steamed buns.
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Roll out into a thick crust.
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First wrap the leeks, compact them with a small spoon, then add a few pieces of diced meat and wrap them into buns.
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With the seal facing down, place it on the cover mat and complete twelve in a row.
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Heat a pan, place the buns neatly with the mouth side down, and fry in a dry pan until the buns are browned.
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Prepare batter water. The batter water should not be too thick.
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Pour in the batter water, the amount of water is enough to cover the buns or the buns will float.
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Use a spatula to quickly flip the buns over.
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Cover the pot and cook over medium heat for fifteen minutes.
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During the firing process, batter water bubbles can be seen in the pot.
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After fifteen minutes, the batter water will be basically exhausted.
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Open the lid and pour in peanut oil along the sides of the pot and the seams of the buns.
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Cover the pot for two minutes.
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Turn off the heat, remove from the pan, and plate.
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Finished product picture.
