Those who have been in Shanghai will not forget the raw fried steamed buns, the steaming, golden crispy dough, the tender meat filling, and the delicious soup that tastes after one bite are memorable.
I remember when I went to school in Shanghai, I liked a variety of special snacks the most, the impression of raw fried steamed buns, oil mounds, chicken porridge, small steamed buns are often eaten, especially raw fried steamed steamed buns are our favorite, the streets and alleys have places to sell raw fried steamed buns, the most eaten when the school gate Huashan Road raw fried buns, are freshly made, steaming.
When the raw fry is almost cooked, pour water into the hot oil pan, "Zla" a sound, raw fry live! Quickly cover the pot, close the fiery heart inside, and the hot peeping eyes outside. Pack it in a paper bag and eat as you go.
After leaving Shanghai for many years, I have some nostalgia for raw fried steamed buns. There is a funny app "Lower Kitchen" on the phone, where many people share recipes and methods for making food. So, I found a recipe on it, drew a scoop according to the gourd, and learned to make Shanghai raw fried steamed buns. The procedure is not much different from the practice of ordinary buns, which includes the process of preparing meat filling, noodles, bun buns, heating and so on. The practice of making raw fried buns by hand is interesting.
Unlike the general method of making buns, the method of making raw fried steamed buns is still somewhat unique, mainly in two main points:
The first is the production of meat filling. In order to ensure that the meat filling is tender and has a soup, it is necessary to add a certain amount of meat jelly, the meat jelly needs to be prepared after the soup is cooled with pork skin, and the meat filling is added with an appropriate amount of cooking wine, salt, soy sauce, minced onion, minced garlic, adjusted to be sticky, put into the refrigerator to refrigerate, which is conducive to subsequent operation.
Second, the method of frying raw steamed buns should be mastered. Put the wrapped buns in a saucepan, add the appropriate amount of vegetable oil and water, cover, fry on high heat for about 6 minutes, reduce the heat to steam dry, sprinkle sesame seeds, green onions, filter the oil and then get out of the pan.
It should be noted that if the bun is closed and turned upwards when frying, the shape of the raw fried bun can maintain a better shape, but the dough at the folds is thicker, the meat filling is squeezed to the bottom, and the taste of the finished product is slightly worse (Figure 3, Figure 4).
Inquired about the picture of the Shanghai raw fried bun, found that when frying, the bun should be put down, as concocted, it feels really different, the dough of the raw fried bun is thin, a bite down, the tender meat filling has more soup, the folded end of the dough skin is thicker, it has been fried in oil to burn yellow and crispy, plus the infiltration of the meat filling soup, the taste is naturally good (Figures 5, 6, 7).
Compared with the previous decoction method, the shape of the finished product this time is worse, and the requirements for the closure of the bun are also higher, and it must be ensured that the filling cannot be leaked.
Nowadays, the Network is developed, and the production methods of various cuisines can be found on the Internet, and it is really interesting to do it yourself, which can not only feast on your mouth, but also enjoy the happiness of the production process.