The professional master teaches you the method of frying buns, the color is golden on the soft and crisp, from the filling to the frying process of pork fennel frying buns

Most people in the north know about fried buns, and when they used to eat breakfast on the street, there would be a long queue in front of the shop of fried buns early in the morning.

The fried bun is different from the bun is fried, and the reason why it is popular is its golden appearance on the one hand, and on the other hand, it is brittle on one side, soft and tender on three sides, crisp but not hard, fragrant but not greasy. Teacher Fu taught you how to fry the bun in water, the color is golden and the taste is soft, and the whole process from the bun to the fry is demonstrated

Today, baking jun came to share the method of frying buns, the steps are simple, the success rate is high, everyone can try it at home, and add a new scenery to the table.

<h1 class="pgc-h-arrow-right" > pork fennel frying bun</h1>

By: Butterfly Dance for nine days

ingredient:

360 g Xinliang spontaneous powder 200 g water 250 g pork belly 250 g onion ginger 600 g fennel seedlings 35 g vegetable oil 2-3 g salt 1/2 tbsp dark soy sauce 1 tbsp oyster sauce 1 tbsp bun dumpling ingredients

method:

1 Live the spontaneous powder and water into a homogeneous dough.

2 fennel seedlings washed and dried in advance and set aside.

3 Fennel chopped into small pieces, pour 35 grams of cooked oil into it, stir well to avoid water. (Fried fritters, or the oil of the croquettes.) You can use it. If not, place the oil on the fire and sauté the green onion and ginger until fragrant. Turn off the heat and cool down. ）

4 Pork belly is finely twisted with a meat grinder, when grinding the meat I add a green onion, after the grinding added soy sauce, oyster sauce, salt and about 60ml of water.

5 Stir vigorously in one direction until the liquid is fully absorbed and the meat filling is no longer loose.

6 Put the cut fennel sprouts and the meat filling together, add the minced ginger and the five-spice powder.

7 Stir into a homogeneous filling.

8 Divide the waking dough in half and take one of the portions and roll into long strips.

9 Cut evenly into small pieces, slightly larger than the skin of the dumplings.

10 Sprinkle a little dry powder flattened.

11 roll out tablets.

12 sachets of filling.

13 Make all the small buns in turn, cover the surface with a damp cloth squeezed with dry water, or let the plastic wrap sit for ten minutes.

Heat 14 frying pans and put about 15ml of oil. Place the bun mouth facing down in the pan.

15 bottom fry yellow.

16 Use a cup to add water along the edge of the pot, do not pour water on the bun, add water to the bottom of the bun, cover the lid and let it sit on low heat.

17 Moisture dry. Press the bottom of the bun with your hand, if you can quickly rebound, if you can't add a little water, cover the lid and dry the water again.