Fried buns

Overview

A kind of breakfast that people often eat in Jiangsu and Zhejiang areas is pan-fried fried dough. The dough is oily and soft, the bottom of the bun is golden and crispy, and the filling is fresh and delicious. It is different from steamed buns in that it is not steamed over water. Instead, oil is put in a pot, the buns are filled and fried for a while, then cold water is put in and the lid is put on the lid. The steam of the water steams the buns. After the water dries up, the bottom of the buns are also browned, so the bottom is crispy and the meat inside is dripping with soup, which is very delicious.

Tags

• staple food
• breakfast
• summer recipes
• local cuisine
• dinner
• students
• cooking wine
• dried fish
• high gluten flour
• light soy sauce
• pork
• sugar
• yeast
• bamboo shoot tip
• milk
• salt

Ingredients

Steps

1. 1 Mix the dough ingredients and knead into a smooth dough.

   

2. 2 Ferment in a warm place until doubled in size.

   

3. 3 While the dough is fermenting, prepare the meat filling. Chop the meat into pieces and add bamboo shoot tips and dried anchovies.

   

4. 4 Add the seasoning, add a little water and beat evenly in one direction, then slowly add water until it becomes sticky.

   

5. 5 Divide the fermented dough into 20g portions.

   

6. 6 Roll the divided portion into round dough pieces.

   

7. 7 Take a piece of meat and put it into it.

   

8. 8 Then fold it like a bun.

   

9. 9 Put a little oil in the bottom pan, and when the oil is hot, add the wrapped raw fried chicken, fry it for a while when it is full, add an appropriate amount of water, cover it and fry it over high heat.

   

10. 10 After the water dries up and the bottom turns golden brown, sprinkle in black sesame seeds and chives. Simmer for a while and it's ready to serve.

    

11. 11 The fried buns are ready to eat with a mouthful of fragrant skin, crispy skin and soft inside, fragrant but not greasy.