Chinese Food
❤️ Pan-Fried Baozi Stuffed with Pork ❤️ It's a little easier than learning to pack buns
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When it comes to Fried Bun, every Shanghainese will talk about it with relish. Shanghai people call it pan fried bread. It has a history of hundreds of years in Shanghai. The shop that manages this kind of flavor snack can be seen everywhere in Shanghai. Once the most famous is big pot of spring fried. The skin is fragrant and the meat is tender. From the opening to the closing, it has been queuing up to buy very popular. After going to Japan, I don't often miss the delicacy of fried buns. I can't help but grope for my own. Although the Pan Fried Bun I made doesn't taste as good as the big pot of spring Fried Bun, I'm still very moved every time I eat it. I like food and enjoy making delicious food. It's not just to satisfy my appetite. It's more about the joy and emotion brought by my infatuation with food. If you have a chance, you must challenge it.. -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients (this recipe can make about 30 fried buns. You can adjust it according to your own needs
Step2:Face first. Use warm water and flour. The hair will be soft. After 10 minutes, cover with lid or cover with plastic film and ferment for 1 hou
Step3:During the dough and filling. Generally, you need to make jelly first. Jelly + meat filling. Let's have a simple version this time. Cut the streaky pork with skin into small pieces. Grind the ginger into powder. Cut the scallion into small pieces. Add the wine, salt, soy sauce, white pepper and water into a blender and directly smash them into mu
Step4:The meat filling is in the state of puree after being stirred evenly. Cover with lid or plastic wrap. Marinat
Step5:We make noodles while the meat is marinated. After 1 hour fermentation, the dough is twice the volume of the original dough, and the inside of the dough is meshed. Take it out and put it on the chopping board and knead it by hand. Relax the dough.
Step6:At the end of dough mixing, pull the dough and stuffin
Step7:The size of the dough should be controlled at 20g. Cover with plastic wrap and put aside
Step8:Go to a dough and roll the skin like a dumpling skin. Put the stuffing in the middle. The novice suggests less stuffing. Put more stuffing if you are proficient in packing. Skilled case of 20 grams of skin 15 grams of filling.
Step9:Make sure that the closure is tight. There are no leaks..
Step10:When it's wrapped, it's ready to fry. Fry now and eat now. So control the quantity of one pot according to the size of the pot.
Step11:Put salad oil in the hot pot and smooth i
Step12:Turn down the heat when the pot is hot. Put in the Pan Fried Bun. Make sure the closing is tight. Put the closing face down into the po
Step13:When it's all set, turn on the medium fir
Step14:Brush oil on the surface of the pan while fryin
Step15:Pour in warm water. Make sure the water level is at the bottom of the pan.
Step16:Cover. Simmer for 56 minute
Step17:Open the cover. If there is still water, open the middle fire to collect the excess water. Sprinkle with sesame and scallion. Turn off the heat and serv
Step18:A pan fried bun with a scorched bottom, soft skin and moderate filling. It can also be eaten at home.
Cooking tips:There are skills in making delicious dishes.
