(Shanghai Huadong Kitchen School Snack Training Materials) Nanpai Frying Bun, Pot Sticker Series (Shanghai Fried Bun, Lamb Frying Bun, Raw Fried Steamed Bun, Chicken Sauce Pot Sticker, Shrimp Pot Sticker)
Shanghai fried bun features: Fried bun is one of the more distinctive staple foods in Shanghai, which is a kind of special pasta made by frying flour, pork and other raw materials. It is characterized by a golden crispy, tender and delicious flavor.
Characteristics of lamb fried buns: Lamb fried buns are one of the more distinctive staple foods in Shanghai, Jiangsu and Zhejiang in China, and are a characteristic staple food made of flour, mutton and other raw materials. It is characterized by golden color, crispy skin and tender filling, salty and delicious.
Features of raw fried chicken steamed buns: Raw fried chicken steamed buns are a famous flavor of noodles in Shanghai, which has been popular in Shanghai in the 1930s, and is made of hot yeast noodles wrapped in pork, chicken, jelly and other fillings, made into buns, and fried. It is characterized by beautiful color, soft dough, golden bottom, juicy filling, and delicious flavor.
Characteristics of fried three fresh rolls: Fried three fresh rolls is one of the more distinctive staple foods in the south, which is a characteristic staple food made of flour, pork fat, sausages, etc. as raw materials. It is characterized by crispness and softness, and the fat is not greasy.
Characteristics of chicken juice pot paste: Chicken juice pot sticker is one of the characteristic staple foods of Sichuan in China, which is a kind of special fried dumplings made by frying flour, pork, chicken juice and other raw materials. It is characterized by soft skin, crispy bottom, tender filling, salty and delicious.
Shrimp pot sticker features: Shrimp meat pot sticker is one of the more distinctive staple foods in the middle and lower reaches of the Yangtze River in China, which is a kind of special fried dumplings made by frying flour, fresh shrimp meat, etc. as raw materials. It is characterized by a thin and soft skin, a crisp bottom, a delicate filling, and a delicious taste.
Shanghai Fried Bun Features: Fried Bun is one of the more distinctive staple foods in Shanghai, which is a kind of special pasta made by frying flour and pork as raw materials. It is characterized by a golden crispy, tender and delicious flavor.
Ingredients: 525 grams of flour, 225 grams of pork and cabbage, 10 grams of minced green onion and ginger, 8 grams of rice wine, 25 grams of soy sauce, 2 grams of sugar and monosodium glutamate, 12 grams of baking powder, 25 grams of sesame oil, 50 grams of vegetable oil.
Preparation Method: (1) Put 500 grams of flour in a container, add baking powder and mix well, then add warm water and mix well into a dough, and let it sit for about 10 minutes. (2) Wash the cabbage, blanch it in a pot of boiling water, put it in cold water and pour it out, squeeze out the water, and chop the washed pork separately. (3) Put the remaining flour into a bowl, add 75 grams of water and mix well into the slurry. (4) Put the minced pork into the container, add 30 grams of water, rice wine, soy sauce, sugar, monosodium glutamate and stir well, then add 15 grams of minced cabbage, minced green onion, minced ginger and sesame oil to mix well into the filling. (5) Roll the dough into strips, roll it into 20 agents, press flatten it one by one to form a round crust, put on the filling, pinch the mouth and then flatten it into a fried bun blank. (6) Put vegetable oil in the pot to heat, put in the water to fry the raw blank, fry until the bottom surface is yellow, pour in 200 grams of water, cover the lid, fry until the water will be exhausted, pour in the pulp water, cover the lid, until the pulp water is thin-skinned, the edge is upturned, the remaining sesame oil is injected along the edge of the pot, and then cover the pot lid and fry slightly, shovel out the plate. Tip: The skin of the bun should be slightly thicker in the center and slightly thinner in the edge.
Lamb fried bun Features: Lamb fried bun is one of the more distinctive staple foods in Shanghai, Jiangsu and Zhejiang, China, and is a characteristic staple food made of flour, mutton and other raw materials. It is characterized by golden color, crispy skin and tender filling, salty and delicious. Ingredients: 500 grams of flour, 200 grams of lamb, 35 grams of minced green onion, 5 grams of rice wine and soy sauce, 2 grams of sugar and refined salt, 1 gram of monosodium glutamate, 3 grams of edible alkali, 10 grams of sesame oil, 75 grams of vegetable oil.
Preparation Method: (1) Put the flour into a container, add warm water and mix well into a dough, and let it ferment. (2) Wash the lamb, drain the water and chop it into small pieces. Put the minced lamb in a container, add minced shallots, rice wine, soy sauce, sugar, salt, monosodium glutamate, 25 grams of water, sesame oil and stir well to form a filling. (3) Put the edible alkali into the container, add 10 grams of warm water to dissolve into edible alkali water, and knead into the fermented dough. (4) Roll the dough into strips, pull it into 36 agents, press it one by one into a round crust, put on the filling, fold the pleats and knead it into a bun blank, then press the flat, put it into a pan that is hot and added with vegetable oil, fry until the bottom surface is golden, turn over, fry until both sides are golden brown, cook it thoroughly, and load it on the plate. Tip: Do not heat too much when frying, so as not to grow inside the outer lake.
Raw fried chicken steamed bun Features: Raw fried chicken steamed bun is a famous flavor of noodles in Shanghai, which has been popular in Shanghai in the 1930s, and is made of hot yeast noodles as a skin wrapped in pork, chicken, jelly and other fillings, made into buns, fried. It is characterized by beautiful color, soft dough, golden bottom, juicy filling, and delicious flavor.
Ingredients: 225 grams of refined white flour, 100 grams of flour fat, 225 grams of pork sandwich meat, 100 grams of cooked chicken, 75 grams of meat skin jelly, 65 grams of chicken broth, 30 grams of minced green onion, 15 grams of sesame seeds, 20 grams of soy sauce, 10 grams of rice wine, 12 grams of sugar, 4 grams of refined salt, 2 grams of monosodium glutamate, 8 grams of minced ginger, 50 grams of peanut oil, 2 grams of edible alkali.
Preparation method: (1) Add hot water to the flour and stir into a wheat ear shape, after a little cooling, add the flour fertilizer and knead well, knead thoroughly, cover and let it ferment. (2) Mince the pork sandwich meat into minced meat. Chop the skin jelly. Cut the cooked chicken into small cubes about 0.5 cm square. (3) Add soy sauce, rice wine, sugar, monosodium glutamate, chicken broth, and salt in one direction and stir well, then add ginger, 15 grams of minced green onion, and freeze the skin of the meat and stir well into the filling. (4) Add edible alkali to the fermented dough and knead well, slightly for gluttony. Roll the dough into strips, form 25 pieces, roll out into a round crust with a slightly thicker middle, a slightly thinner side on the four sides, and a diameter of about 5 cm, smear the filling, add about 4 grams of diced chicken, pinch more than 15 pleats in the mouth, and seal it into a steamed bun blank. (5) After all the buns are wrapped, stick the appropriate amount of minced green onion on the top of half of the buns, and stick sesame seeds on the top of the other half of the buns. (6) Heat the pan, drizzle with peanut oil, neatly place the bun raw blank, cover, fry slightly over medium heat until the bottom surface is slightly hard, add an appropriate amount of water, cover tightly, fry until the water is dry, the bottom surface is brown and crispy, cooked thoroughly and taken out.
Tip: When frying, you should master the heat, too urgent the fire will be outside the paste and endogenous.
Features: Pan-fried three fresh rolls is one of the more distinctive staple foods in the south, which is a characteristic staple food made of flour, pork fat, sausages, etc. as raw materials. It is characterized by crispness and softness, and the fat is not greasy.
Ingredients: 525 grams of flour, 165 grams of pork fat and sausages, 1 egg, 10 grams of minced green onion, 12 grams of rice wine, 2 grams of refined salt, 1 gram of monosodium glutamate, 1.5 grams of edible alkali, 5 grams of baking powder, 20 grams of sesame oil.
Preparation Method: (1) Put the baking powder into the container, add warm water to dissolve, pour into the container containing 500 grams of flour, and mix into a slightly softer dough, let it stand for fermentation. (2) The egg is whisked into a container and mixed into a liquid, poured into a greased box, steamed in a steamer over high heat until the chicken cake is cooked, removed, flipped on the board, and cut into granules with sausages and washed pork fat. (3) Put the diced pork fat, sausage diced sausage, and diced chicken cake into the container, add minced green onion, rice wine, sesame oil 5 grams, refined salt, monosodium glutamate and mix well into the filling. (4) Put the edible alkali into the container, add 5 grams of warm water to dissolve, and knead into the fermented dough. (5) Flatten the dough, roll out into large thin slices, spread the filling, roll up from the bottom up into rolls, and then cut into 4 cm long segments. The remaining flour is mixed with 100 grams of water to form a batter. (6) Brush a thin layer of sesame oil in the pot, put it into the noodle section, fry until the bottom surface is slightly hard, pour in the batter, cover the pot and simmer for about 10 minutes, pour in the remaining sesame oil, turn over, cover and fry for about 3 minutes, until cooked thoroughly, pan and serve.
Tip: When frying, use a low heat to prevent the outer paste from growing inside.
Chicken sauce pot sticker Features: Chicken sauce pot sticker is one of the most distinctive staple foods in Sichuan, China, is a kind of special fried dumplings made of flour, pork, chicken juice and other raw materials. It is characterized by soft skin, crispy bottom, tender filling, salty and delicious.
Ingredients: 500 g of flour, 250 g of pork pre-pork, 20 g of shallot ginger juice, 15 g of rice wine, 3 g of refined salt, 2 g of monosodium glutamate, 5 g of sugar, 1 g of pepper, 300 g of chicken broth, 10 g of sesame oil, 15 g of cooked lard.
Preparation Method: (1) Put the flour into the container, add 80 ° C hot water and stir well, cool slightly and form a dough. (2) Wash the meat before the pig, drain the water, make a mushroom, put it into a container, add chicken broth and stir well to form a paste, then add salt, monosodium glutamate, sugar, pepper, rice wine, green onion and ginger juice, sesame oil and stir well into the filling. (3) Roll the dough into strips, roll it into 50 agents, flatten them one by one, roll out into a round thin crust, put on the filling, knead into bean-shaped dumplings, and put them into a pan with oil. (4) Pour cooked lard into the pan, add 125 grams of water, cover the pot, fry over medium heat until the water in the pan is slightly dry, then change to low heat and simmer until the bottom surface is golden and crispy, until cooked thoroughly, take out, plate and serve. Tip: When frying dumplings, turn the pan on the stove constantly so that it is heated evenly.
Shrimp pot sticker Features: Shrimp meat pot sticker is one of the more distinctive staple foods in the middle and lower reaches of the Yangtze River in China, which is a kind of special fried dumplings made by frying flour and fresh shrimp meat as raw materials. It is characterized by a thin and soft skin, a crisp bottom, a delicate filling, and a delicious taste.
s Raw materials: 500 grams of flour, 400 grams of fresh shrimp, 50 grams of leeks, 10 grams of rice wine, 3 grams of refined salt, 1 gram of pepper, 2 grams of sugar, 1 egg, 50 grams of chicken broth, 100 grams of vegetable oil, 15 grams of sesame oil.
Preparation Method: (1) Put the flour into the container, add warm water and mix well into a dough, and let it go through. (2) Fresh shrimp are cleaned, drained and made into mushrooms. Wash the leeks, drain and finely chop. Put the shrimp into the container, add chicken broth, egg liquid, rice wine, fine salt, sugar, pepper and stir well until it is thick and mushy, then add the minced leeks and mix well to form the filling. (3) Roll the dough into thin strips, roll it into 80 uniform agents, flatten them one by one, roll out into a round thin skin, put in the filling, fold the dough in half into a semi-circle, and then knead into a crescent-shaped dumpling blank. (4) Heat the pot, brush with a layer of vegetable oil, put in the dumpling raw blank, cover the pot, fry until the bottom surface can be moved, add 150 grams of cold water, simmer until the water in the pot is slightly dry, pour in 25 grams of vegetable oil, fry until the bottom surface of the dumplings is golden brown and the surface is elastic, then put it out of the pot and plate it. Tip: Add 250 grams of warm water at 40 °C to the flour and form a soft and hard dough.