Chinese Food
Pan fried
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The bottom of the pan fried product is covered with sesame seeds. After the pan fried, the product is white soft skin crispy. The meat stuffing will be mixed with jelly. After the high-temperature pan fried, the jelly will melt away. When eating, bite it down gently. The meat stuffing is fresh, tender and fragrant. There is not a drop of oil in the preparation of pan fried meat stuffing. But the finished product is still full of soup and full of fragrance. This is also the charm of pan fried meat.
Cooking ingredients
Cooking Steps
Step1:Stir the meat stuffing with salt, sugar and chicken powder in one directio
Step2:Add old and new soy sauce after initial stirrin
Step3:Stir evenly and add ginger water in several time
Step4:Cut the jelly into about 0.5cm pieces. Put them into the meat stuffin
Step5:Add in the jelly and stir evenly. Don't over stir. Then the jelly will melt away. Mix the plastic film on the back cover and refrigerate for about 1 hour
Step6:Mix flour, non aluminum baking powder and yeast first, then add water in several time
Step7:First, mix the flour into snowflake shape with the help of scraper. Continue to add a small amount of water. Mix it into snowflake shape every time. After adding the water, you can knead the dough
Step8:When just kneaded into a hard dough, add the cream like lar
Step9:Knead the dough into a smooth and white dough, cover it with plastic wrap and wake up for 510 minute
Step10:Knead the dough again after the dough wakes up. Put 3035g of the dough under the dough strip. Cover the dough with a wet cloth
Step11:Take out a dose and press it flat. Use a rolling pin to roll it into a four sided thin and middle thick skin with a diameter of 89cm
Step12:Pack about 25 grams of fillin
Step13:Wrap 18 folds and close slowl
Step14:Wrap it and fry it with egg white on the botto
Step15:Touch white sesame agai
Step16:The purpose of dip in egg white is to avoid the batter on the skin when frying. Dip in sesame to increase the flavor and avoid the batter on the bottom of the skin at the same tim
Step17:Cover the surface with a damp cloth. At room temperature of 30 degrees, perform the final wake-up hair for 1520 minutes. If the temperature is not high enough, try to find a way. Otherwise, the wake-up hair will take at least 1 hour. Wake up to the surface of the face to relax the q-bomb. It is OK to have obvious swelling.
Step18:Before frying, I'd like to talk about the pot. First of all, we must use a non stick pot. The bottom is better to be flat. The flanging of the pot should be higher. Because the pan will expand a little more in the process of frying. The edge of the pot is too short. If you fry it, it will be against the lid of the pot. My Anlong non stick pot. The flanging of the pot is very suitable for frying. And the non stick coating is very good. It's not stick to the food materials. It's not stick to the oil. It's easy to handle. Use paper The pot is as clean as new.
Step19:In a non stick pan, pour in the bottom oil. More oil. Don't fire first
Step20:Put the fried buns one by one in a cold oil pan. Risk the bottom of the fried buns. Open fir
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Cooking tips:When the skin is used up, filter out the frozen soup and throw it away. I tried to cook a small amount of skin jelly. The water is less and the pigskin is less. But this kind of effect is not good. At the end of cooking, because the water is less, the boiling time is very short and the volatilization is almost the same. Moreover, because the water is less and the boiling time is short, the soup can not be boiled into milky white. The formation of skin jelly is also poor. So it's better to boil the skin and freeze it according to the proportion. It can be divided into pieces according to the usual amount and then put into the refrigerator for freezing. You who like my food sharing. Don't forget to share and collect my recipes. More welcome to follow me. I will continue to share my food production to you. There are skills in making delicious dishes.
