If you have been to Shanghai, Zhejiang or Jiangsu, I believe you have tasted their special traditional snack - raw fried buns. The raw fried bun is characterized by a crispy skin, a strong juice, a fragrant meat, and a very delicate appearance. Take a gentle bite and the aroma of the minced meat is accompanied by the aromas of oil, green onions and sesame seeds, which spread out in the mouth and are very delicious!
How juicy the raw fried buns are
The raw fried buns are actually divided into many genres, and the fillings inside are also very different. The most common filling is based on fresh pork with skin jelly, and after some changes, chicken, shrimp and other options have also been added. The most enjoyable thing to eat is the meat filling that will burst! Today is to teach everyone to make this "fried bun of popcorn".
The "pulp" that explodes comes from the jelly, which is an ingredient that is boiled with pork skin with water and some spices, and then put in the refrigerator for refrigeration. It is in a jelly-like state and is white translucent. Add jelly to the minced meat and a fragrant juice will flow out when you eat it. As for the meat filling, because there is already jelly, you can choose meat with about 20% fat, not too fat, otherwise it will be greasy.
The dough is semi-fermented, and after 20 to 30 minutes of fermentation at room temperature, if it has not yet started fermentation, it should be placed in the refrigerator to cool down to avoid over-fermentation. The process of frying the buns does not require turning over, just fry the folds slightly downward until the surface is colored, pour in water and cook on low heat for 8 to 10 minutes. Sprinkle with green onions and sesame seeds, and dip a little balsamic vinegar to feast. Be careful when eating, because it will be very hot!
Ingredients for jelly:
50 g pork skin, 400 ml water, 1 small piece of ginger, 2 green onions (knotted)
Dough material:
400 g of all-purpose flour, 2 g of dry yeast, 230 ml of water, 1 tsp of sugar
Ingredients for minced meat:
Plum blossom meat/hind leg meat 300 g, jelly 200 g, fine green onion, 1 tsp ginger, 150 ml of water, 1.5 tsp salt, 2 tsp sugar, 1 tbsp sesame oil, 1 tbsp cooking wine, 2 tsp corn starch, 1 tsp peppercorns
Garnishing ingredients:
A little green onion and a little cooked black sesame seeds
method:
Start by making the jelly. After blanching the pork skin, remove the stray hairs and excess oil and cut into small strips. Then add water, pork skin, ginger and shallots to a pot and bring to a boil over high heat and simmer for 40 minutes.
The ratio of pig skin to water is about 1 to 8, if the water evaporates and then add hot water, let it return to the original ratio. After cooking, fish out the ginger and shallots, pour the rest into a blender at high speed to make a thick soup, sift back into the pot, continue to cook on low heat for 5 minutes, then pour into a glass container to cool, and then put it in the refrigerator to refrigerate.
This is followed by the making of the dough. Add dry yeast and sugar to the medium gluten flour, stir well and slowly add water, stirring continuously. It is then kneaded into a smooth surface, non-sticky dough, covered with plastic wrap and fermented at room temperature for 20 to 30 minutes.
Now make the minced meat. Pour the ginger, green onion and peppercorns into water, mix well and soak and set aside. Then chop the pork, add salt, cooking wine, sesame oil, sugar and corn starch and stir well, then sift it several times and add the spiced water that has just been brewed, stirring while adding to make the meat stuffing stronger.
Pay attention to the degree of fermentation of the dough, let it be semi-fermented, and when it has not yet fermented to twice as large, the finger will slowly rebound when pressed down, put it in the refrigerator.
Remove the frozen skin jelly, take 200 grams of minced portions, pour into the minced meat and mix well, cover with plastic wrap and refrigerate.
Remove the dough, flatten it, fold into rectangles and roll out flat. Then roll into strips, then roll into long strips and cut into small pieces of 13 to 15 cm. Also, sprinkle a little oil on the pan.
Roll out the dough into a thin, thick circle with a thin rim, add the minced meat and knead it into a pleated bun to close the mouth. Once wrapped, place the pleats in the pot with the folds facing down.
Leave a little gap between the packets, open the medium heat for a minute or two to let the bottom surface color, add boiling water to the half of the pan, cover the lid and reduce the heat to cook for 8 to 10 minutes until the water completely evaporates.
Cover with cooked sesame seeds and green onions, then cover and simmer for about 30 seconds to 1 minute.
Reminder:
1. Before the jelly is cooked and put in the refrigerator, you can try its texture with your fingers, it will have a sticky feeling.
2. The dough of the raw fried bun is different from the bun, it is only semi-fermented (only fermented once), so it is not as full as the bun and has a sunken feeling.