Chinese Food
Fried Bun with white bamboo shoots
(90462 views)
Maybe it's because we live in the north. Our family eats pasta for three days. Baozi, steamed bread and noodles. Change to eat every day. My favorite is baozi. I always steam two Jin at a time. It's steamed and cooled. Frozen refrigerator. Reheat every morning. It'll be early. Baozi is a very casual thing. What you think is delicious? What you like? Mix your favorite dishes with them. Or mix your favorite things that you don't usually like. No matter how you do it, it's delicious. Today, try to mix the vermicelli with the streaky pork and the winter bamboo shoots to make the stuffing. Winter bamboo shoots are good ingredients. Add them in. They taste very good. Still make fried buns. It tastes good. It's fried. It's fragrant. Comparatively speaking, I prefer steamed stuffed bun with fried stuffing and raw meat stuffing. I always feel fishy. But it depends on my personal preference. Maybe I'm sensitive to taste. No one else thinks it's fishy
Cooking ingredients
Cooking Steps
Step1:Dice the streaky pork. Don't break it too much. Boil the vermicelli in boiling water for 5 minutes. Remove the cold water and cut into small sections. Soak mushrooms in advance and chop them. Peel and shred winter bamboo shoots. Shred carrots, scallions and ginger. Chop garlic.
Step2:Mix flour in advance. 500g flour, 240g water, 3G yeast, 40g sugar, and smooth dough. The fermentation is twice as large. While fermenting the dough, stir fry the stuffing. More oil, stir fried shallot and ginger, mushroom powde
Step3:Add diced meat and stir fry to change color. Add thirteen spices, soy sauce, winter bamboo shoots and stir fry. Add a bowl of boiling water. Boil for a while. Add carrot shreds to the juice. Turn off the heat. Add the vermicelli and garlic sprouts. Add some salt, sugar and seasoning. Let cool. It's saltier than usua
Step4:Fermented dough. Take it out and exhaust
Step5:It's divided into small dosage forms. The size depends on personal needs. The fried bag I made today is relatively small. So it's divided into 25 grams of each small dosage form. It's a little bigger than a small bag.
Step6:Roll each preparation round to form a thin skin beside the thick one in the middle. Wrap it in your favorite pattern. Here comes the most important point. The wrapped bun. Every place to close. Pull it by hand. Let the bun hang down. Baozi stands straight. After steaming, you won't get on the po
Step7:After wrapping, cover with a damp cloth and continue to wake up. About 20 minutes. Look at the bulging of the bun. When it's elastic, it can be steamed or fried. I made a Fried Bun today. Put oil in a pan. Lard is best. More fragrant. Small fire. Put on the bun. When the crust on the bottom of the bun is a little discolored, pour in half the hot water. Cover the pot. Bring it to a boil. Let it burn again.
Step8:When the water is dry, add some more oil. Put it on the top of the fire. The bottom of the bun will be crisp. It's delicious. You can also pour a bowl of water starch. Let it under a layer of ice.
Step9:Finished produc
Step10:Finished produc
Cooking tips:The size of the bun depends on your preference. Steamed bun filling. If you don't like it cooked, you can use raw meat filling. The stuffing of the vermicelli is delicious. The whole taste is very good with winter bamboo shoots. The garlic seedling has a good effect on improving taste. There are skills in making delicious dishes.
