Binghuasu Three Fresh Water Fried Buns
1.
Prepare the ingredients for the dough. Yeast is dissolved in 37° warm water.
2.
Add lead-free baking powder, soft white sugar, a piece of lard, yeast water, and a little bit of water to the flour to form a dough. Cover with plastic wrap or cook for 15 minutes. (I’m using the quick method of making noodles)
3.
Beat three eggs, add some salt, and fry them until cooked.
4.
If you like leeks, chop them and put them in eggs. Add appropriate amount of salt and sesame oil, and mix well.
5.
The shrimps are melted, the sand tendons are removed, and the shrimps are washed and set aside.
6.
After the dough is finished, knead it smoothly to make small doses.
7.
Roll the small jelly into a round piece and wrap it in the filling.
8.
Prepare the starch water, put an appropriate amount of oil in the frying pan, place the buns with a gap in the middle, and fry until the bottom of the buns is golden and hard.
9.
Pour in starch water, cover the pot after boiling the water, change to low heat, and fry for at least ten minutes.
10.
After ten minutes, turn on high heat to collect the juice. When the water is almost dry, add a little olive oil to make a sizzling noise in the pot. Turn off the heat and let it stand for one minute.
11.
Use a flat pan upside down on the bun, and then quickly upside down the frying pan. Enough.
12.
Pour it out of the pot and it's ready to eat.
Tips:
I used the quick-running method to save time. Adding lard can make the buns whiter and softer. Vegetarian buns are ready for ten minutes, while meat buns need to be extended, about fifteen to eighteen minutes.
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