Add water to the dry yeast in the dough ingredients and mix until the yeast is dissolved; Lightly mix the flour, sugar and baking powder into the dough, then add the yeast water in step 1, stir well, add boiling water and knead into a rough dough. Cover the dough with plastic wrap and let rest 5 minutes; continue to knead until the surface is smooth, cover with plastic wrap and let rest 15 minutes; , add 5 g of salt, mix well, leave to marinate for 20 minutes, squeeze out the water from the kohlrabi; add the stuffing seasonings to the meat filling, stir vigorously in one direction, add the kohlrabi and stir evenly.
Divide the dough into pieces of 30 to 35 g, roll it out, not too thinly, to about 0.5 cm thick; put the filling in the middle, wrap it, pinch the edges well, cover with plastic wrap and leave to rest for 30 minutes;Heat a non-stick pan and set over low heat. Pour in a little oil and place over medium-low heat. Fry the bottom until the buns are 8 minutes. heat until water boils. Place on low heat and continue cooking.
When the water boils dry and you hear the oil sizzling in the pan, turn off the heat and continue to simmer with the lid on for 3 to 5 minutes; sprinkle with a little chopped sesame seeds; green onion on the surface of the buns before serving.
Fried buns, a traditional snack of the Han people of Shandong, are part of Shandong cuisine. It has a history of more than 500 years and originates from Lijin County (known as "Phoenix City" in ancient times). It is mainly widespread in parts of Dongying City, Binzhou City and Zibo City. of the Yellow River Delta of Wanli. He has habitants and exceptional products. It is fertile, with developed agriculture, mulberry trees and a prosperous culture. During the Ming and Qing dynasties, this place was the intersection center of the Haihe River land route and a famous trading port. Merchants gathered there and many stores sprung up. When you enter Lijin County, you will find that there are many unique "fried bun shops" scattered on the streets, and these golden-colored fried buns, crispy on the outside and tender on the inside are even more fragrant and will make your mouth water. Pan-fried buns are boiled, steamed and fried in one go. The fried buns that have just come out of the pan have the advantages of being boiled, steamed and fried. They are golden in color, crispy on one side and soft and tender on three sides. They are crispy but nothard and fragrant. is not greasy and tastes extremely delicious. Eaters praise it and it is famous all over the world. All traders, civil servants, scholars and poets from all walks of life come here by car or boat to taste the delicious fried dumplings. According to legend, when Pu Songling, a famous writer in the Qing Dynasty, came to Lijin to meet Li Jiantian (known as "Li Shenxian"), the protagonist of the article "Drama" in "Strange Stories of a Chinese studio"), a well-known prologue of Honglu Temple which had special powers of magical calculations, Master Li He was warmly treated with the famous local fried dumplings. After tasting it, Pu Gong praised him and said, “Lijin fried buns are as famous as Zhoucun sesame cakes. The pan-fried buns originate from Lijin County. After a hundred years, they have spread to most areas of Chine, allowing people around the world to taste these delicious pan-fried buns. [1] Yellow River Fried Buns inherits the production technology of Lijin Fried Buns, carefully selects ingredients, combines them scientifically, and carefully produces a delicacy with rich characteristics. There are more than a dozen varieties of Yellow River fried buns, with meat and vegetables. The meat buns are mainly filled with pork, mutton, shrimp, sea cucumber, Chinese cabbage, leeks, leeks, etc. ; vegetarian buns are mainly filled with vermicelli, fried tofu, wild vegetables, carrots, etc. Local people call it "fried" for short. "Bao" is flattened in shape, golden from top to bottom, crispy on the outside and fresh on the inside. Due to its different fillings, it can be divided into mutton, pork and vegetable fried buns. the garnishis meat or vegetables, green onions are added, ginger, flour sauce, five spice powder and fine salt. Put the buns in a pan for a while, add flour water, then. pour in soybean oil. Flip and serve. It has become a popular choice among people. There are companies engaged in this type of food in every county and city, and the shape and size of fried buns vary accordingly. on merchants. The shape is like a persimmon, with upper and lower shapes. The golden, crisp, paper-like dough is crisp on the outside and cool on the inside [1] 4. The key to the process is editing the. The use of fire, oil and flour is also an important factor. If the buns are too soft, they will affect the quality. If the buns are doughy, they will become a snack called pot stickers. Jiaodong. BaCoat the buns with an oil base in a special pan. The oil should not be too much or not enough. Put the wrapped buns into the pot one by one, add a certain amount of water to make the noodles thin, cover. fry over low heat until the water dries up, then flip the buns one by one until both sides are golden brown and drizzle with soybean oil. Add a little water to it, it's called "sweating", and heat is especially important. In short, the oil should be clear, the surface white and the toppings fresh. Fried buns are a popular, high-quality, low-cost snack. Production is not affected by the four seasons. Local bestseller. Flavored snacks. Authentic pan-fried buns can be eaten at street stalls in Lijin County [1]5 Ingredients: 500 grams of refined powder, 250 grams of pork, 125 grams of green onions, 200grams of yeast. noodles and 50 grams of soy sauce, 50 grams of ingredients needed to make fried buns (17 sheets), 100 grams of cooking oil, 700 grams of cabbage, appropriate amount of refined salt, alkaline noodles, seasoned noodles, minced ginger. and water [1] 6 Production methods Editing method 1. ① Mix flour and fermented dough and add warm water to form a dough evenly with alkaline water and put it on the table. and roll them into small disks one by one. ② Cut the meat into small pieces, add soy sauce and refined salt and simmer. Then add the chopped ginger, green onion and seasoned noodles to the meat and mix well, then add the chopped cabbage and sesame. oil, mix well to form a filling. ③ Wrap the stuffing in a wrapper to form a large round dumpling, commonly known as flat food, like a male hat, place it on ae deep bottom plate (special plate) which has been previously covered. brushed with oil evenly on the authentic Shandong Mayan fried buns until full, pour 50 grams of cooking oil, cover and fry for 5 minutes, then pour a little flour to 800 grams of white noodle soup and stir it in. a soup, then cover and simmer until it becomes steaming and simmering, then pour in 50 grams of cooking oil, cover and simmer for 5 minutes until the bottom is charred, use a spatula to separate surrounding sides of pan, flip pan. and remove it from the heat. The bottom is golden, crispy and the filling is fragrant and delicious. Use a spatula to pour it onto the plate. [1] [4] Second method, 1. Add lukewarm water to the plate. yeast and leave to rest for 10 minutes. Add flour and appropriate amount of warm water to form a doughe. Cover with plastic wrap and let ferment. 2. Cut the ginger into minced meat and put it into the pork filling, add the cooking wine and soybeans. sauce and marinate for 15 minutes; Add sesame oil, pepper, salt and chicken powder to the stuffing and stir evenly; 5 Let the wrapped buns rest for 10 minutes, add a little oil to the pan, heat to 60% and arrange the buns; pour in the flour water (noodles): water = 1:5), the flour water should be added to 2/5 of the buns; 7 Cover the pot and bring to a boil over high heat, then turn to low heat until the flour water dries and the bottom of the buns becomes crispy, sprinkle with sesame seeds and chopped green onion. Method 3: Pan-fried buns (about 35 pieces) Dough: 600 g plain flour, 7 g baking powder, 7 g sugar, 40 g dry yeast, 15 g cold water, 150 g boiling water, 200g filling: kohlrabi, 600 g salt, 5 g meat filling, 300 g salt, 5 g water, soy sauce, sesame oil, white pepper, chopped green onion, appropriate amount of minced ginger for decoration: appropriate amount of chopped green onion and white sesame seeds Method 1. Add water to the dry yeast in the dough ingredients and mix until the yeast is dissolved; 2. After lightly mixing the flour, sugar and baking powder into the dough, add the yeast water in step 1 and stir evenly, add boiling water, knead until a coarse dough, cover with plastic wrap and. let stand 5 minutes; 3. Continue to knead until the surface is smooth, cover with plastic wrap and leave to rest for 15 minutes; 4. Chop the kohlrabi into the stuffing, add 5 g of salt. Mix well, leave to marinate for 20 minutes, drain. kohlrabi water; 5. Add the seasoningsa stuffing with the meat filling, stir vigorously in one direction, add the kohlrabi and stir evenly 6. Divide the dough into pieces of 30 to 35 g, spread it out, not too much; thin, about 0.5 cm thick; 7. Put the filling in the middle, wrap it, tighten the closing area, cover with plastic wrap and leave to rest for 30 minutes 8. Heat a flat-bottomed non-stick pan, turn over; over low heat, pour a little oil, put the buns and put on medium-low heat. Fry the bottom to color. Add water until buns are 8 minutes high. 9. Cover the pan and heat until the water boils. Place on low heat and continue cooking. 10. Wait until the water is dry and pour into the pan, turn off the heat and simmer covered for 3-5 minutes. 11. Sprinkle a little sesame seeds. and chopped green onion on the surface of the buns before serving. Tips: ●La garniture can be replaced with any ingredient of your choice. ●After the bread dough is cooked, the surface will still be rough after kneading it several times. After waking up for a while and continuing to knead, it will be easier to knead the surface until it is smooth. ●Try to use a frying pan to heat evenly. ●Buns can be placed next to each other without leaving any empty space.