My family is in a small town in eastern Henan, and the town's specialty snack is fried buns. The fried bun shop is older than me, at least forty years old. The price has also changed from 11 yuan to 4 yuan now. The filling is only beef filling and leek filling, and the soft and delicious flavor on the bottom has been loved by the townspeople for decades. Every day in the dark, a large rotating pot is placed at the door of the store, the boss fried buns, several uncles wrapped buns, customers lined up around the pot, etc., it was not lively.
Henan Yongcheng Xuehu beef fried bun
The production process of fried buns from bun to frying is deeply engraved in the mind from small to large. When I grow up, go to school, work, and leave my hometown, I can't eat the fried buns in town. I made it myself from memory, and slowly it became more and more delicious. Fellow villagers come to the house as guests, and often ask me to make fried buns, and today I will share the family practice of fried buns.
I made fried buns
1, first come to the noodles, 300g ordinary medium gluten flour, 3g yeast, 180ml of warm water, and into a soft dough, put in a warm place to ferment to 2 times larger. Friends who are not skilled in soft noodle operations can reduce the amount of water with 160ml of warm water and noodles.
2: After the dough is mixed, prepare the filling. Traditional beef stuffing and leek stuffing, online tutorials a big search, today will no longer share, today share a spicy bean carob filling, spicy crisp, crisp and soft, very tasty.
3, four seasons beans 350g washed and diced, four seasons of beans are not ripe through easy to poison. First put it in the pot and fry until it is broken, or blanch the water until it is broken, then put it in a large bowl, add the green onion, ginger, 1 spoonful of sesame seeds, 2 spoonfuls of paprika, pour a spoonful of hot oil, after the aroma is stimulated, add salt, chicken essence, oyster sauce, stir well, the filling is ready.
4: After the dough is done, knead the exhaust, roll into long strips, roll into small agents, press the small agents flat, put the filling and wrap them up. You can wrap the opening, or you can seal the mouth tightly. After wrapping up, wake up for 5 minutes.
5: Before frying the bun, mix a flour water. 150ml of water, add 10g of flour, 10g of cooking oil, stir well and mix into a milky liquid.
6: Brush a layer of oil in a frying pan, add the bun and fry over low heat until golden brown at the bottom.
7: Pour in the mixed flour water, less than one-third of the bun. Cover and drain over medium heat.
8, when the water is about to dry, turn the heat to continue frying, at this time the oil left in the water will fry the bottom of the soft bun until it is crispy. When you see beautiful ice flowers at the bottom of the pot, you can turn off the heat and get out of the pot. The fragrant fried bun is done.
This is done with a fried bun with golden crispness at the bottom and is very tempting to look at. Crispy and soft, spicy and crispy, one bite at a time, I can't help but eat it every time, it's so delicious. The method is simple and homely, it is difficult to fail, if you also like to eat fried buns, just collect it and try it at home when you have time.