Chinese Food
Pan Fried Bun
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Pan Fried Bun is a traditional Han snack popular in Shanghai, Zhejiang, Jiangsu and Guangdong. It's different from steamed bread. It's not steamed but fried in a frying pan. The skin is oily and soft. The bottom of the bag is golden and crispy. The filling is fresh, tender and palatable. It's very popular. It's a common breakfast on the breakfast table.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials. (I'll make 26 of them
Step2:Roll the fabric into a smooth dough.
Step3:The warm place ferments until the hole of the inserted finger does not retract and collapse.
Step4:When the dough is fermented, prepare the meat filling. Chop the meat into foam, add the bamboo shoot tip and dried fish. Add the seasoning and a little water, mix well in one direction, then slowly add the water until it is sticky.
Step5:Divide the fermented dough into 20 grams of small dosage.
Step6:Roll the small dosage into a round patch.
Step7:Put in the meat.
Step8:Then wrap the pleats as if they were buns. Wrap them all in turn.
Step9:Put a little oil into the pan. When the oil is hot, put the wrapped pan into the pan. When it's full, fry it a little. Put some cold water into the pan and cover the pan. The pan is steamed by the steam of the water. The water is dried and the pan is golden. Then you can start the pan.
Step10:Sprinkle with Scallion before leaving the pot. Leave the fragrant skin and crispy inside soft. The pan fried bun that is fragrant but not greasy can be eaten.
Step11:
Step12:
Cooking tips:There are skills in making delicious dishes.
