Chinese Food
Pan fried leek and egg - zero failure
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Pan Fried Bun is a traditional snack of Han nationality popular in Shanghai, Zhejiang, Jiangsu and Guangdong. It is called pan fried for short. Today's fried leek and egg bun is crispy, soft, juicy and delicious. Take a bite. The crispy flavor, the delicious flavor of leek and egg, and the delicious flavor of sesame all linger in your mouth for a long time. Today, I'd like to introduce a zero failure approach. I can have a delicious fried leek and egg bun at home. You can also.
Cooking ingredients
Cooking Steps
Step1:Add yeast and salt into the flour and mix well.
Step2:Use warm water and noodles. Mix with smooth dough. Wrap with plastic wrap. Place in a warm and humid place. Wake up for half an hour. If there is enough time, it can take longer. The longer it takes, the more sufficient it will be.
Step3:When the dough is twice as big as before, dip your fingers in flour and press a hole in the middle to keep it from rebounding.
Step4:You can see many honeycomb like pores in the dough.
Step5:Time to serve. Prepare leek and egg stuffing. Wash and chop leeks. Break up eggs.
Step6:When the oil is hot, pour in the beaten egg liquid. Stir it with chopsticks. Beat the egg into small pieces.
Step7:Beat the eggs into small pieces and they will be out of the pot. Aging will affect the taste.
Step8:Break the eggs and let them cool.
Step9:Pour in the dried eggs and a handful of shrimps. Put them on the leeks. Add in oil, five spices, chicken essence, soy sauce and salt. Mix well. (put the oil first, then the salt. It can lock the water content of leek. Avoid too much water coming out of leek stuffing.
Step10:Mixed leek and egg stuffing.
Step11:Take out the dough and knead it again. Rub it into long strips and cut into small dosage forms. At this time, the small dosage will wake up. It is recommended to cover it with plastic wrap. Keep the water content. The noodles will not dry. The wake up is better.
Step12:Roll it into a face larger than the dumpling skin. Roll the outer ring a little thinner. It's easy to shape when pinching. The face won't be too thick. The dumpling tastes good.
Step13:Add leek and egg stuffing, fold the pleats and wrap them into buns. Cover with plastic wrap. Keep moist. Second time wake up.
Step14:Sit in the pan and heat the oil. Put in the buns. Fry them over low heat until they are golden.
Step15:Add a bowl of warm water. The height is no higher than the bottom of the bun. About one third of the place. Because there is hot oil in the pot, there will be oil and water splashing out when adding water. Cover the pot cover and simmer with steam.
Step16:Cover the pot. Stew the steam inside.
Step17:Prepare a small bowl of corn starch water. When the water in the pot is dry, pour the starch water into the bottom of the bun. Let the water evaporate over a small fire. Fry until golden at the bottom.
Step18:Finally, sprinkle a small amount of sesame seeds. You can also sprinkle some chives.
Step19:The skin is thin, unbroken and not burnt. The bottom is golden and crispy. The face is white, tender and soft. The filling of leek and egg is delicious. It has sesame flavor when chewing. It's also good if it's sprinkled with chives. It's not at hom
Step20:
Cooking tips:There are skills in making delicious dishes.
