Fried Bao
by Yunshang Food Square
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Add dry yeast to warm water and melt for a few minutes
2. Add yeast water to the flour, then add an appropriate amount of water to knead the dough into a smooth dough, cover the lid to ferment
3. Minced meat with cooking wine, light soy sauce, sesame oil, pepper, five-spice powder, salt, chopped green onion and ginger, mix well to taste
4. Chopped Chinese cabbage, chop again, do not chop too finely, sprinkle some salt to kill water for 10 minutes
5. Wrap the water-killed cabbage with gauze to squeeze out the water, and mix with the meat and stir even
6. The noodles are ready, there are a lot of threads
7. Knead the dough evenly to exhaust, divide into small doses, roll out the skin, and pack in the stuffing
8. After the second fermentation for 10 minutes, put it into a pan with the oil already heated, leaving a certain gap between each bun
9. Pour in starch water, the height is about 1/3 of the steamed bun, cover, after boiling, fry on medium heat until the water is quick to dry, then turn to low heat for 3-5 minutes, turn off the heat and simmer for 2 minutes, uncover and sprinkle black Sesame and chopped chives.
Tips:The starch water can also be replaced with clear water. The starch water is for the "ice blossom" effect, but this time it is not ideal. It may be because the starch water is thickened.
