Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
It is said that Henan is the ancestor of the fried bun, in fact, this point is difficult to examine, but the ancestor who can not influence us to make authentic fried buns at home, today we will make a pot of crisp and fragrant water buns.
Cooking at home, the pursuit of fast and convenient, so our today's fried bun is also very simple, the taste is not lost in any early shop, and more fluffy and soft, next we look at the specific method.
1. And noodles need to be fermented for 1 hour.
Prepare 300 grams of wheat flour, add 3 grams of yeast, pour no more than 30 degrees of warm water first with chopsticks to make the dough, and then pour in 5 grams of vegetable oil that is both non-sticky and crispy.
Knead the dough into a dough, smooth the dough and cover the pot and let it ferment in a warm place for 1 hour.
2. Seasoning the filling at the time of fermentation.
The vermicelli is soaked in warm water and chopped, then chopped into chopped shallots and 300 grams of minced pork belly, and placed together in a basin of minced shallots
Add 2 g of salt, 2 g of thirteen spices, 3 g of oyster sauce, 3 g of soy sauce, 3 g of sesame sesame oil and stir well with a spoon.
The filling is very simple, just like dumplings, and can be fine-tuned to your liking.
3. After an hour, it will be fermented, at this time there will be a lot of honeycomb eyes on the dough.
Similar to rolling out the dumpling skin, sprinkle some flour on the board, take out the dough and put it on the board to knead the air, then knead the dough into long strips, and then cut the long strips into evenly sized dough seeds.
After cutting, roll out the dough into the dough after pressing on the hand, which is different from dumplings, and the dough should not be too thin.
After rolling it all out, start to wrap the filling, do not pursue thin skin and thick filling, nor can you wipe a little finish like an early shop, and make a fuller package at home.
4. After all wrapped up, power on the cake pan
First brush a layer of vegetable oil on the bottom of the electric cake bell, and then put in the water frying bun after the pan is hot, because the noodles are good, so don't crowd it, leave a gap, and give the water frying bun space to expand.
After all are placed, pour a little batter, the amount of batter is better to cover the bottom of the dumplings, and then cover the pot.
So the water frying bun is actually not water, but batter, and it is a little difficult to cover it with an electric cake bell, so I found a taller glass cover here, and then fry it for about 8 minutes.
After eight minutes, the batter at the bottom of the pan turns golden brown, and the texture is crisp and delicious, and the fried bun of the noodles is fluffy and soft.
This delicious pot has made me forget to think, where is the ancestor of the fried bun? It doesn't matter anymore, because delicious is enough.
Did you learn today's dish? I'm Ah Fei, we'll see you next time!