Chinese Food
Shanghai Sanxian pan fried
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Pan fried bread originated in the 1920s in Shanghai. It soon became a landmark breakfast food. Steamed bread in the North refers to solid steamed bread without stuffing, while baozi refers to steamed bread with stuffing. In the south, there is no such difference. All of them are called steamed bread. It's called steamed bread with vegetable filling. It's called steamed bread with meat filling. It's called steamed bread with bean sauce. And pan fried steamed bread is to fry the small steamed bread with meat stuffing in a large pan, and fry the sealed side of the steamed bread into a yellow crispy bottom. It's used to make pan fried steamed bread. So the steamed bread skin tastes loose and soft, and the bottom is crispy. In addition, the flavor of chives and sesame sprinkled on the steamed bread. Ah, there's nothing to say. In addition, the stuffing of steamed bread is usually mixed with meat jelly. After high-temperature frying, the crust is frozen. When you eat it, it's full of fragrance. It's delicious. Shanghai can be said to be the birthplace of fried buns. Almost all snack bars sell fried buns. Even the breakfast stand on the street doesn't
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Wash the yeast powder with warm water. Add a small amount to the flour several times.
Step3:Make a smooth dough.
Step4:Cover the dough with plastic wrap to wake up.
Step5:Wash and peel the bamboo shoots. Cut into thick slices. Blanch in boiling water for 35 minutes.
Step6:Blanch the bamboo shoots and dice them. Wash and dice them in the hot pot. Peel the shrimps and dice them for later use.
Step7:Wash and cut the shallots for use.
Step8:Heat up a small amount of oil in the pan. Put in the cut bamboo shoots, mushrooms and shrimp. Add some salt and chicken essence. Stir fry until the shrimp turns red. When the mushrooms become soft, serve as standby.
Step9:Add half a spoon of lard to the fried three fresh stuffing and mix well.
Step10:Rub long strips of wake-up dough. Cut them into proper size of dough.
Step11:Roll the dough flat into a thin skin at the back of the middle.
Step12:Fill with three fresh fillings.
Step13:Tuck in.
Step14:Close the bag and face down.
Step15:Put a proper amount of oil in the pan. Heat to 5%.
Step16:Put the bun in the pan with the mouth closed down.
Step17:Fry slowly until the bottom of the bun is yellow and crisp. Add half the height of the water.
Step18:After adding water, cover the pot when the water vapor rises in the pot. Continue to fry over low heat until all the water in the pot evaporates. Open the lid and sprinkle with black sesame and small scallion.
Step19:Finished product.
Step20:Finished product.
Step21:The finished product is put on the table. Be careful of scalding your mouth.
Cooking tips:1. Babies who like meat filling can make raw frying of meat filling. The juice of raw frying of meat filling comes from the jelly. But if you feel too much trouble, you can put more water or high soup into the meat filling. This can also make the meat filling tender. 2. The size of the raw frying should be consistent as much as possible. It's better to take one mouthful into your mouth. So the raw frying can also mature evenly after it's put into the pot. 3. The raw frying is made by evaporation of water in the pot. So the water How much is suitable. About half of the frying height. 4. Pay attention to frying slowly on a small fire. The bottom of the frying is very crispy. There are skills in making delicious dishes.
