A simple way to prepare Lijin fried buns. How to make the most authentic Lijin fried buns.

Lijin fried buns

Main ingredients

100 grams of pork belly

150 grams of leeks

High-gluten flour 320 grams

Accessories

Yeast powder

2 grams

Seasoning

Salt

1 teaspoon

Vinegar

1 teaspoon

Chicken essence

3 grams< /p>

Ginger

1 spoon

Light soy sauce

2 spoons

Sesame oil

< p>3 grams

Sweet noodle sauce

1 spoon

White sugar

1 teaspoon

White pepper

5 grams< /p>

Water

460 grams

Vegetable oil

3 tablespoons< /p>

How to make Lijin fried buns

Dough: 300 grams of gluten-rich flour, 160 grams of warm water, 2 grams of baking powder

Stuffing: 100 grams pork belly, 150 grams leeks, 1 spoon sweet noodle sauce, 1 teaspoon minced ginger, 1 tbsp1 teaspoon of salt, 2 teaspoons of light soy sauce, 1 teaspoon of sugar, 1 teaspoon of vinegar, 5 grams of white pepper, 3 grams of sesame oil, 3 grams of chicken essence

Dough water: 300 grams of water, 15-20 grams of flour (flour is about 5%)

1. Dissolve the yeast powder in the water, add flour to knead the dough and leave it to ferment in a warm place until it doubles in volume

2. Cut the pork belly into cubes, add the minced ginger, sweet noodle sauce, salt, sugar and white pepper powder and light soy sauce

3. Stir evenly and leave to marinate for more than 2 hours

4. Soak and wash the leeks in advance, drain the water, cut into thin cubes, add sesame oil and vinegar and mix well (Does it feel weird to add a spoonful of vinegar? This is what my colleagues taught me. I always add more.spoon when making leek toppings!)

5.

6. Take out the fermented dough and knead it several times to obtain a smooth dough

7. Roll into strips, form a small dough, sprinkle with dry powder and press

8. Roll out the skin of the bread into a thick skin in the middle and thin at the edges.

9 Take a bread skin, fill it successively with leeks, pork and leeks and press it. /p>

10. Make small round buns Knead together and leave to rise for 10-20 minutes

11. Heat the pan, pour in vegetable oil, put on low heat, insert the buns, leave. a space and fry briefly

12. Pour in the water from the paste, cover the lid and place on high heat

13. When the water is almost dry, put on low heat and. fry the dough water into the ice flowers. Fry the bottom of the buns until golden brown. Shake the potte to make the buns and the pot Separate the bottom

14. Return the large plate to the pot. the pot so that it is perfectly presented

What is the basic method of Lijin fried buns? Can they be golden and crispy on the outside and crispy and tender on the inside?

Ingredients?

Appropriate amount of flour (You can decide based on the number of people eating at home)

An amount of suitable water

A kilogram of yeast and about six grams of flour

A suitable amount of pork

Cut an appropriate amount of ginger into minced meat. In the meat filling.

Appropriate amount of peanut oil.

Appropriate amount of salt.

Appropriate amount of salt< /p>

p>

Noodle sauce (preferably the kind of fermented wheat granulated pasta sauce)

Appropriate amount of thirteen spices

How to makere authentic Lijin fried buns?

Cut the meat into cubes, put the peanut oil and minced ginger into the pan and stir-fry the noodle sauce, then add thirteen spices and salt to prepare the minced meat.

Wash the leeks and chop them in water for later use

Dissolve the yeast in lukewarm water, add the flour and a small spoonful of sugar and knead until to obtain a smooth dough for fermentation.

The dough after fermentation has a uniform honeycomb shape

Roll out the dough to make the buns. First put the leeks and compact them, put the meat filling on top and wrap them. into cylindrical buns

Preheat an electric frying pan and grease it with oil

Arrange the buns with the mouth of the buns facing down

< p>Pour the dough water into the saucepan until the water reaches half of theheight of the buns, and flip the buns (the authentic method of flipping the buns is different from Southern fried buns)

This is the inside of the buns after flipping them (I flipped them a little late, but it actually only takes ten seconds to pour in water and flip them) There's still half the water left in the dough. If it's less, you can add more. Whisk in the water and cover it.

Boil the water until you hear a sizzling sound, open the lid and use a small seasoning jar to pour oil evenly into the gaps between the buns (preferably soybean oil, the residue will turn golden once the buns are removed from the pan). I use The color of the corn oil is a little lighter

When you hear the sizzling, open the lid and see that there is no water left at all, and the dough will underneath has transformeddyed in golden lees. That's all. Get out of the pot! Take a tray and place it on the pot and turn it upside down. Okay, the golden dregs are crispy but not hard. Take a bite and your lips and teeth will be fragrant.

Tips

The water in the dough should not be too thin, otherwise residue will not form, nor too thick, which would make it sticky

< /p>

Lijin fried buns are one of the most famous breakfast snacks in Shandong province. Pork or vegetable buns are cooked in water and oil to form fried buns that are charred on the outside and tender on the inside. The production method of Lijin fried buns is mainly divided into three processes: adjusting the fillings, raising the dough, making the buns and frying the buns. To obtain a golden and crispy appearance, rapeseed oil and dough water are very important, allt like frying time and heat. Now I will share with you the production process and precautions of Lijin fried buns.

1. Adjust the fills. Fried buns have a wide variety of fillings, mainly divided into meat fillings and vegetarian fillings. For the meat filling, take an appropriate amount of clean and fresh pork belly, cut it into strips, put it in a meat grinder, and add an appropriate amount of ginger and green onions, add an appropriate amount salt to adjust the base taste, white sugar and light soy sauce to enhance freshness, and cooking wine to eliminate the fishy smell. Of course, you can also do it according to your own preferences. Make pork cabbage, pork shepherd's purse, carrot beef, etc.

2. Prepare the dough and make baked bunssteam. Once the flour and water are thoroughly mixed, add an appropriate amount of baking powder and white sugar. Friends who meet the conditions can use old flour for fermentation. After the dough is kneaded until the surface is smooth and elastic, leave some dough to continue using it next time. Put the dough in a basin, cover it with gauze and ferment it in an environment with a temperature of 25 to 30 degrees. Dough fermented at this temperature tastes the best and white sugar can speed up fermentation. Then you can prepare the steamed buns. I will share with you the skills of making steamed buns.

3. Fried buns. Heat the oil in a pan, then place the buns evenly in the pan and fry them. The frying time should not betoo long, otherwise they will burn during the frying process until a golden color appears at the bottom of the buns. , pour the rapeseed oil into the pot, replace it with a mixture of water and oil and continue frying. This quantity of water and oil should cover half the height of the buns. After frying the buns until they are all golden brown, pour out most of the water and oil leaving a little base oil, then pour the flour water into the pan and fry for a few minutes, the dough for the fried buns will be ready. The production process here must be kept in mind. Using canola oil throughout the process will make the buns browner and crispier.