The practice of raw frying buns

生煎包的做法

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\”A morning in the morning in Jiangsu and Zhejiang It is fried, the dough is oily and soft, the bottom of the bottom is golden and crispy, and the filling heart is tender. It is different from steamed buns, not steaming in water, but in the pot. Covered in the back of the cold water, which is steamed by the steam of these water. After the water is dry, the bottom of the bun is also fried, so the bottom of its bite is crispy, and the meat flows soup inside. Delicious. \”

ingredients details

Main ingredients

    High -glute 123]

  • Milk 220 grams
  • Sugar
  • salt 1 gram
  • Yeast 3 grams
  • Auxiliary material

Pork

400g [ 123]

bamboo shoot tip

A moderate amount

  • Dry fish dried A moderate amount
  • Swear A moderate amount
  • ] Salt Affairs
  • cooking wine A moderate amount
  • Sugar A moderate amount
  • [ 123] Salted and fresh flavor

Fry crafts

Half an hour consumption

Ordinary difficulty

  • Life Step of the method of decoction

1

Mixing the dough into a smooth dough after mixing the dough.
  • 生煎包的做法步骤:1
    2

    Fermented in a warm place to 2 times large.

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    3

    Prepare meat when the dough is fermented. Chop the meat into foam and add the bamboo shoots and dried fish.

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    4

    Put the seasoning and add a little water to the one direction and then slowly add the water until it is sticky until it is sticky Essence

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    5

    Ferded dough into 20 grams of dough.

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    6

    Roll the small doses into a round surface.

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    7

    Put a piece of meat into the meat filling.

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    8

    Then wrap it like a bun.

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    9

    Put a little oil in the bottom of the pan, waitFry it slightly after full, put it in an appropriate amount of water and cover it with a large amount of fire.

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    10

    After the water is dry, the bottom is golden yellow, sprinkled with black sesame and green onions.Just simmer for a while.

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    11

    Full mouthful of fragrant skin is soft, fragrant but not greasy raw fried buns.

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