Fried buns

Overview

I patiently cut the pork into fine dices and used leeks grown in my own courtyard. The only seasonings were soy sauce, sesame oil and salt. When the fried buns come out of the pan, they are crispy on the bottom and soft on the surface. When you take a bite, diced pork and leeks come out one after another, fragrant and sizzling with oil. It is delicious!

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• henan cuisine
• fast food
• chicken essence
• chives
• clear water
• edible oil
• flour
• fresh pork belly
• warm water
• yeast powder
• dry flour
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 First slice the fat and lean fresh pork belly, then cut it into thick strips, and finally cut it into dices the size of your little finger;

   

2. 2 Put the diced meat into a large bowl, add 1 tablespoon of soy sauce and 1 tablespoon of sesame oil, stir in the same direction and stir again until the diced meat absorbs all the soy sauce and sesame oil, set aside and let stand for more than 1 hour;

   

3. 3 Wash the leeks, dry them, and chop them into small pieces. Add 1 tablespoon of sesame oil, mix well, mix well, and mix well again until each piece of leek is coated with oil and becomes shiny;

   

4. 4 Put the diced meat and chopped leeks into a large basin;

   

5. 5 After the dough is ready, add salt, chicken essence, and a little sugar before making the buns;

   

6. 6 Mix in the original direction of mixing the diced meat. The successful leek meat filling will look oily and shiny after mixing, and will never be watery.

   

7. 7 Warm water of about 30 degrees can melt the yeast evenly;

   

8. 8 Add the yeast powder water to the flour, stir while adding water, first mix it into a snowflake shape, and then knead it into a dough;

   

9. 9 Move the dough to the table, knead it for 5 or 6 minutes until the surface is smooth, cover with a damp cloth or plastic wrap, and let it rest for 15 to 20 minutes (30 minutes in winter);

   

10. 10 Roll the risen dough into thick long strips, and add the dough according to the size you like, about 8 to 10 pieces;

    

11. 11 Roll out the dough, don’t make it too thin (this is the most common mistake. If you always want the dough to be thin and the filling is big, it often won’t rise);

    

12. 12 Wrap into a round or large dumpling shape as you like, cover with plastic wrap or a damp cloth, and let rise for 30 to 40 minutes, until the buns become plump.

    

13. 13 Heat a pan, brush with 1 tablespoon of cooking oil, place the buns evenly, leaving a certain gap in the middle, and fry over medium heat for 2 or 3 minutes, until the bottom is charred;

    

14. 14 Add a pinch of flour to the water and stir evenly to form a thin dough;

    

15. 15 Pour the thin flour water into the pot along the edge of the pot, covering about 1/3 of the buns (be careful, hot water may splash out);

    

16. 16 Cover the pot and keep simmering over medium-low heat until the water dries up;

    

17. 17 Then add a little cooking oil along the edge of the pan and fry for about 2 or 3 minutes;

    

18. 18 Turn off the heat, flip the buns over and take them out.