Shanghai's special raw fried steamed bun method is super delicious, the method and ingredients are here, everyone can make it
Royalties
Medium gluten flour 250 g
Half a bowl of warm water Add as appropriate
250 g minced pork
Ginger minced
rice wine
Chicken essence
salt
A little raw soy sauce
Old smoke a little
Yeast 4 g
Shanghai large pot spring full fermentation raw fried steamed steamed buns
First adjust the minced meat, the best ginger is ground into fleece and then soaked in a small half bowl of warm water, you can also put some spring onion into it. After soaking the taste of the onion and ginger water in this way, slowly add the minced meat and stir, it must be added slowly, add a spoonful to mix a few times, add a spoonful and then mix, the liquid must be slowly added, the minced meat will be strong. Be careful not to get too wet too much water, but also continue to add dark soy sauce, light soy sauce, cooking wine, 3 grams of salt, a little sugar, chicken essence, you can also add some pepper powder, a little bit is good. After adjusting, you can take a disposable glove, beat the meat up and beat it several times, and the pee cow ball is like this. The meat filling is very fragrant and elastic, and is placed in the refrigeration. Because the raw frying of the Shanghai large pot spring is not juiced, it is omitted to make meat jelly.
Next, prepare the dough, add 250g of medium gluten flour to half a bowl of warm water, and adjust the chopsticks into a flocculent shape. The yeast is boiled with a little warm water and the flour is added together. Start kneading the dough, knead until the dough is just right, a bit like playing with the feel of playing with plasticine, qq, if it is dry it will be difficult to wrap the pleats. And the hand light basin light dough light, three lights after the cover or plastic wrap, make an alarm clock for ten minutes. After ten minutes of fermentation, start to squeeze the squeeze, rub into a diameter of about 3 inside the bar, pull down each squeeze is about 20g, weigh it can be weighed, so that the average score is 20 balls. After this step, I knock on the blackboard and pour some oil on my hand to knead each dough with a thin layer of shiny oil. If there is no this one, a small fat man will stick up and it is not easy to separate.
I didn't use a rolling pin, but I directly kneaded the skin by hand into a thin middle thick circle of the outer ring. In the bowl where the minced meat is placed, make a cross, so that the minced meat is divided into four equal parts, and each part is wrapped in five raw frying, and in the end it will not happen enough or too much. If you think that your own wrapping is not good-looking, you can fold the folds downwards, and friends with meat jelly must tighten the mouth, otherwise they will crackle and burst the oil when frying. 20 just a non-stick pan, here is to knock on the blackboard again, first release raw frying, and then pour oil!!! It's not about putting the oil first and then frying it raw. After frying for about 2 minutes without a lid, add half a bowl of water, the water level is about 3/4 of the height of the raw frying, cover the lid, and use steam to cook the raw frying.
Hearing such a nourishing sound, you can open the pot and sprinkle sesame seeds and green onions
The home version of the fully fermented version of the large pot spring is out of the pot, accompanied by a bowl of curry beef vermicelli soup, it is perfect!
The first time I wrote a recipe, dedicated to my favorite raw fried buns, thank you for your support, I hope you will like the foodie.
Tips
20g squeeze to remember the upper layer of oil, there is a raw fry first into the pot and then pour oil Oh, food and everyone's life is inseparable, now the way to eat food is too much, everyone is constantly learning and progressing, food is also, after different people, different practices, has been changing, different people have different tastes, although the taste is different, but like people will not be less, for eating, like is the food, welcome to leave a message, comments, exchanges, learn more food together!