Raw fried bun is a kind of distinctive traditional snack popular in Jiangsu, Zhejiang and Guangdong regions, referred to as raw frying, the filling heart is mainly fresh pork and skin jelly, its characteristics are very unique: crispy skin, thick juice, meat aroma. As soon as you take a bite, the fragrant sesame flavor of meat suddenly spreads in your mouth and lasts for a long time. It can be said that the raw fried bun is the best in pasta, which has a little more taste than the steamed bun and many people like to eat.
It is not difficult to make raw fried buns at home, and the focus is on the preparation of the filling. If the pork stuffing wants to burst the juice in one bite, the skin jelly can not be less. Therefore, if you want to eat the raw fried bun of the fried soup, you need to make the skin jelly in advance, and the preparation work should be sufficient. But if you are lazy and do not add jelly, raw frying can also be quite delicious. Again, the modulation of the filling is the focus. Teach you my personal method of raw fried buns, have time to try to make it a few times, and make sure you don't want to eat outside again, because you make it yourself, real materials, with meat, and the taste is better than what you bought.
【Ingredients】: 200 grams of pork (three fats and seven lean), 1/2 green onion, 2 slices of ginger, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, 1 egg white, a pinch of salt, a little sesame oil, 200 grams of ordinary flour, 2 grams of yeast, 110 grams of water, a little cooked black sesame seeds and a little chopped chives.
【Specific method】:
1: Add yeast water and 5 grams of cooking oil to the flour and form a delicate dough, let stand and ferment until it is twice as large.
2: Put the green onion and ginger slices into a bowl, rinse into hot water, let it cool, and the green onion and ginger water will be ready. In a moment we'll beat the stuffing with onion and ginger water, and Titian will moisten the meat stuffing.
3: Chop the pork with fat into minced pork, add the egg white and salt of raw soy sauce oyster sauce and salt, stir well.
4, add a small half bowl of onion and ginger water, use chopsticks to stir in the same direction, in a short time, the meat filling will absorb the onion and ginger water. When you feel that the stuffing can still absorb water, continue to add green onion and ginger water and continue to stir until the meat filling becomes very moist. Then add the appropriate amount of sesame oil, mix well, and the filling is ready.
5, until the dough is fermented to twice as large, take out the dough, knead the dough to exhaust, divide into small dough of the same size, the dough can be about 25 grams, not too large.
6: Roll out the dough and wrap in the meat filling.
7, wrap them one by one, the package is not good to look at it does not matter, we can close the mouth to fry down.
8, after all the raw fried buns are wrapped, put them into the pan brushed with oil, yard them separately, and leave space between the two, because it will be fermented for the second time, otherwise the raw fried buns will all be squeezed together. Cover the lid and let them ferment twice until the volume becomes significantly larger, not required to be twice as large, pick up one, and the raw fried bun feels particularly light.
9: Fry on low heat for two or three minutes, fry the bottom of the raw frying bun until golden brown, then take a bowl of water, add a pinch of flour, stir evenly into flour water, pour into the pot, the water level line can be in the waist of the raw frying bun.
10, cover the pot, fry on low heat for seven or eight minutes, sprinkle black sesame seeds and minced chives before turning off the heat (I omitted the chives, because there is no more, it is recommended that you do not omit). I like this pot very much, not only high value, but also lightweight, non-stick coating quality is very good, whether it is fried or fried is not sticky, wash the pot with water a shabu, do not have to start, recommended to everyone.
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11, because of the addition of flour water to fry, so, the bottom of the raw fried bun into ice flowers, very beautiful. The bottom is extremely crispy, the rest of the parts are fluffy, and the bite of the filling is particularly tender and fragrant, and several can be dried in one breath.
1, when making raw fried buns, green onion and ginger water can not be less, with it to beat the filling is particularly fragrant, pork fishy gas is all washed away by it. Even if it is not raw fried buns, the same is true when making other meat stuffed buns.
2, when frying raw fried buns, the mouth can be up or down, this well, it depends on the craftsmanship of their own buns, if the package is quite beautiful, the mouth will go up!
3, I made a fully fermented raw fried bun, eating more fluffy and delicious, so, after the raw fried bun is wrapped, it is necessary to fully two rounds, and then open the fire after the second shot is completed.
4, raw fried buns are the most fragrant to eat while hot, so don't do too much at a time, just enough to eat.
I am a silent poet, a lawyer who loves home cooking and is good at making ordinary ingredients taste the best. If there are no special circumstances, basically adhere to the daily change and share more home-cooked recipes with everyone. Thank you for your attention and support, and thank you very much! At the same time, it is stated that this graphic work is silently composed of poetry original, and it is forbidden to carry and steal pictures from bad self-media.