A few days without eating pasta, I want to panic, my family loves to eat buns, especially fried buns, but the ones bought outside are too greasy, or like to eat their own.
The process of making buns is a little troublesome, so it takes enough time to do it, I usually pack some dumplings in the refrigerator frozen, it is convenient to eat fried dumplings every day, take advantage of the dumplings to make fillings, so simply make a large pot of filling, but also convenient to wrap some buns.
After the water frying package came out of the pan, Mr. praised it one after another, not greasy, nutritious and juicy.
Still adhering to the most homely ingredients to make daily home-cooked food, the filling uses pork, parsley, lotus root and green onion, the combination of lotus root and parsley tastes very good, much better than a single celery filling or lotus root filling.
Without further ado, let's take a look at how to do it...
【Ingredients】
Dough Material:
300 g flour, 180 g milk, 1 g salt, 3 g yeast, 3 g sugar
Filling Material:
Pork (2 fat and 8 lean) 400 grams, a handful of parsley about 400 grams, a lotus root about 400 grams, a green onion, a piece of ginger, 3 spoons of oyster sauce, 3 spoons of light soy sauce, a little soy sauce, a little cooking wine, sesame sesame oil, salt, 1/2 bowl of pepper water, a little black pepper
【Preparation steps】
Dig a nest in the middle of the flour, add yeast and sugar, then pour milk from the middle, stir well until the yeast melts, add a little salt to increase the gluten, put the salt and yeast next to each other, and then stir into a flocculent shape, kneading into a smooth dough.
In order for the yeast to dissolve better, the yeast can be melted with milk before adding it to the flour and kneading it into a dough.
2: Cover the dough with a lid or plastic wrap and put it in a warm place to ferment.
3, take advantage of the time of dough fermentation to make the filling, first grind the pork into minced meat, you can also use chicken or beef to make.
4: Finely chop the ginger and green onion.
5: Cut the lotus root into small pieces.
6: Cut the rhizome of parsley and the leaves of parsley into small pieces.
7, after the preparation is ready, to start the filling, the minced meat first add salt, stir in one direction, then add the right amount of cooking wine, three spoons of oyster sauce, three spoons of soy sauce, a little soy sauce, a little black pepper, continue to stir in one direction, and then add pepper water in one direction, stir vigorously in one direction, stir into a sticky feeling of meat.
Pepper water is to use a small handful of pepper to add boiling water to soak for a while after cooling the water, pepper water can go fishy to fresh, eat not accustomed to the taste of pepper can use onion ginger water, meat fully into the water, make the stuffing to eat juicy.
8: Add minced green onion and ginger, minced parsley, minced lotus root, sesame sesame oil, or stir well in one direction.
9: The dough is fermented to 2-2.5 times the original size.
10: Divide the dough into appropriate sizes, roll out into round pieces and add the filling.
11, wrapped buns, I am not good at buns, wrapped ugly, haha, I feel that not sealed will be wrapped out to look good.
12: Add an appropriate amount of oil to the non-stick pan and put the bun evenly.
13: Cover the pot and carry out secondary fermentation for about half an hour.
14. When the second fermentation reaches the state of bulging on the surface of the bun, turn on the heat, and add half a bowl of noodle water at the same time.
Flour water is water mixed with flour in a ratio of about 1:10 to water.
15: Cover the pot and simmer over medium-low heat until cooked thoroughly, the water dries and the ice flowers come out.
16. Done.
【Tips】
First, adjust the meat filling first add salt, and finally add oil, the amount of salt is enough, and then add vegetables to no longer add salt;
Second, after the filling is adjusted, it should be wrapped as soon as possible, do not put it too long, because a lot of vegetables are added, and it will be difficult to pack the water after a long time.
Leaf's little chef, a first-class nutritionist, carefully shares simple and delicious food, public number: Leaf's little chef.