Required ingredients: 1000 g flour, 400 g pork belly, 500 g leeks, 6 g yeast (dry), 2 tablespoons oil, 2 teaspoons salt, 1/2 teaspoon of vinegar, 5 g of green onions, 5 g of ginger, 2 hours of light soy sauce spoon, 1 teaspoon of sesame oil, half a bowl of water starch, 1/4 teaspoon of five spice powder, 500 g of white wine and water.
1. Chop the onion and ginger, and cut the pork belly into small dice
2. Put 1 tablespoon of peanut oil into the wok, and when the oil is hot, stir-fry the diced pork belly, add 2 teaspoons of light soy sauce, 1 teaspoon of salt, half a teaspoon of vinegar, 1/4 teaspoon of five spice powder and a little white wine and saute evenly. ;
3. Dissolve the yeast in the lukewarm water and pour the lukewarm water little by little into the flour, add to thedough and ferment in a warm place;
4. . Wash the leeks and slice them, add the previously fried diced meat, then add a little salt and 1 teaspoon of sesame oil, mix well to make rolls. Topping;
5. into long strips, cut into pieces, rolled in dough, wrapped in filling, kneaded into large balls, covered with a cloth and left to rise for 20 minutes;
< p>6. Apply a little oil evenly to the pan. After heating, distribute the buns evenly on the pan, leaving spaces between the buns. When the bottom of the buns turns golden brown, pour in the pre-adjusted water starch (starch: water = 1:10), the amount of water starch only. should cover the bottom of the pan;7. Cover the pot, simmer over low heat and turn off the heat when all the water in the pot is dry. Open the lid of the pan and pour. to go outthe buns.
The method of making pan-fried buns is called pan-fried buns, but they are different from the often-called pan-fried buns. Pan-fried buns are boiled, steamed and fried in one go. The fried dumplings just out of the pan have the advantages of being boiled, steamed and fried. They are golden in color, crispy on one side, soft and tender on three sides, crispy but not hard, fragrant but not greasy, delicious. and delicious, and are famous all over the world.
As for the dough, the fried buns should be thicker (that is, the dough is deeper and softer) and the filling. the methods are also different. Pan-fried buns are usually filled with pork, while water-fried buns are usually filled with beef or chives. The pan-fried buns are prepared withc fresh water, while water fried buns are made with flour water and butter. They should be fried on both sides before serving.
1. After putting it in the pot, there should be a space in the middle of the buns.
2. First fry the bottom of the buns until golden brown, then add the flour and water. At this time you need to add hot water if you add flour and water directly afterwards. the buns are out of the pot, just use cold water.
3. Add water until it covers a third of the buns.
4. If you like a crispy crust, you can add flour and water. If you don't like it, you can just add water.
5. Turn off the heat and wait three to two minutes before returning to the pan. The crispy skin at the bottom of the fried buns will be moreeasy to remove completely. .
6. The specific frying time should be determined based on the size of the buns and the heat. The heat should not be too high to prevent the bottom surface from burning. the interior being insufficiently cooked.
7. It is easier to observe the situation inside the jar with a glass lid.