The practice of raw frying buns

生煎包的做法

\u0026 nbsp; 3 pictures

\”Remember to make raw frying buns once before, put water placed in water, put water placed in water Laren, I was made into the pies of the hair. I tried it a few times before trying a few times, but I still did not make the perfect ice peanut fried. It seems to continue to work hard, but seriously, Binghua is actually mainly looking good, and the taste is still almost different.

ingredients details
Main ingredient
Ginger

Affairs

  • Onion Affairs ] Starch A moderate amount (not in use)
  • Auxiliary material

  • salt

  • A moderate amount [appropriate amount [appropriate amount 123]
  • Sugar

  • A moderate amount
  • Raw soy sauce

  • Affairs cooking wine
  • A moderate amount

[123 ] Oyster sauce

Affairs

Semba

Affordable amount

  • Black pepper powder A moderate amount
  • MSG

  • A moderate amount
  • Original flavor
  • Fry process A few hours of time
  • Ordinary difficult 123]
  • The practice of raw frying bag

  • 1
  • The raw material map Essence Each raw material spare.

2

    茭 White cut into fine diced.

  • 3

Ginger and some onion and pepper to soak onion ginger pepper water with boiling water.

  • 生煎包的做法步骤:1 4

    Pork diced.

  • 生煎包的做法步骤:2 5

    Add a little water and chop it for a while, add an appropriate amount of salt, raw soy sauce, oyster sauce, black pepper powder and a little sugar into meat.

  • 生煎包的做法步骤:3 6

    Put the container, add onion ginger, pepper pepper water to stir.

  • 生煎包的做法步骤:4 7

    Add the chopped white white diced and mix well.

  • 生煎包的做法步骤:5 8

    Add the green onion and stir well.

  • 生煎包的做法步骤:6 9

    Finally add a little sesame oil and martial arts mixing the filling.

  • 10 生煎包的做法步骤:7 A fermented dough.

  • 11 生煎包的做法步骤:8 Cut into a uniform dose.

  • 12 生煎包的做法步骤:9 Take a part of the thin middle thickness of the edge of the edge, put it in an appropriate amount of filling.

  • 13 生煎包的做法步骤:10 wrap it up for more than 10 minutes.

  • 14 生煎包的做法步骤:11 Pour a small amount of oil in the non -stick pan, put it in the bun and fry the bottom to turn yellow.

  • 15 生煎包的做法步骤:12 Pour into the adjusted starch water. (My starch water is too thick)

  • 16
    Cover the pot and simmer until the water is dried (the middle is not opened in the middle. cover). It is strange that I saw it very fat (my lid is transparent). In the end, only one in the middle is the best, and the others are stiffened. do not know how to express). 生煎包的做法步骤:13

  • 17
    later conducted a second test, put in the bun and fry it. 生煎包的做法步骤:14

  • 18

  • The starch water I adjusted for the second time was very thin, and it was tone with a slightly hot water (first first The secondary cold water) also opened the lid in the middle and covered the water several times.
    生煎包的做法步骤:15
  • 19

  • After the second frying, it was obviously better than the first time, only a few stiffness.
    生煎包的做法步骤:16

    20

  • The third time I used the hot water, wiped off the accumulated water on the lid in the middle, and finally the water on the lid. FinallyIt was very good, and it was all fat and not stiffened.

  • 生煎包的做法步骤:17

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