Name: Fried Lotus Root and Fresh Meat
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 650g Flour; 7g yeast; 300g warm water; 400g pork; 450g Lotus root; 1 Chives; 15g ginger; 20ml Oyster sauce; 20ml Soy sauce; 1g pepper; 2g Spicy fresh; 30ml Cooking Wine; 1g Chicken noodles; 3g Refined salt; 30ml Cooking oil; 3g Corn flour

Fried Lotus Root and Fresh Meat

by Happy elf a

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Among all kinds of breakfasts in Wuhan, the Elf’s favorite is not the famous hot dry noodles, but the three major kings of fried buns, three fresh tofu skins, and noodle nests. Just a few of these are served with a bowl of egg and rice wine. , Can be regarded as complete.
In the previous paragraph, the kid from my sister’s family showed off his breakfast to me and Ang Bao on WeChat. Well, why are they the ones I like? Are they really annoying? Knowing that we can't eat it for the time being, I deliberately showed up in front of us; hum, look at me when I'm back to Wuhan next time, how can I clean up you, brat. . .
Dumplings, noodles, no suitable tools, really can't deal with it, let's start with the fried buns, at least do it, it is still good. . . Shengjianbao has semi-raised noodles and soaked noodles. Wrap the fillings in the dough and place them in the pan. Fry them until they are half cooked. Then add a suitable amount of water and oil. Steam the buns with steam to make the cooked raw buns. The bottom of the fried bun is golden, the shell is crispy and soft; the lotus root is added to the meat filling. This season's lotus root is just on the market. It is slightly crispy and sweet. After mixing with the meat filling, it not only increases the taste, but also reduces the greasiness, and the taste is very delicious. , One bite at a time, the rhythm can't stop at all. Such a mouth-watering lotus root pan-fried bun with fresh meat, what are you waiting for, come and try it. . .

Fried Lotus Root and Fresh Meat

1. First prepare the ingredients for the dough.

2. Pour the yeast into warm water, stir and let stand for 5 minutes.

3. The flour is weighed and poured into the bread bucket.

4. Add yeast water to start the kneading program.

5. Prepare the meat and lotus root.

6. After washing the pork, peel and cut into small pieces, and cut the ginger into small pieces.

7. Pour into a cooking cup and beat into minced meat.

8. Pour into a large bowl, add the sauces in the ingredients, except for cooking oil and cornstarch.

9. Whisk in the same direction and let stand for 60 minutes.

10. Fermented dough.

11. Divide into small portions after kneading and venting.

12. Knead again into long strips and let it rest for 10 minutes.

13. The lotus root is peeled and washed, cut into small cubes, and poured into the cooking cup where the meat was previously stirred.

14. Add the minced lotus root to the marinated meat.

15. Stir evenly and serve as filling.

16. Cut the proofed dough into equal parts.

17. Roll into a round skin.

18. Fill the middle with meat.

19. Close the bag into a bun shape, and make all the buns in turn.

20. Pour edible oil into the pot and place the wrapped small buns.

21. Fry until the shape is set, then add water, cover the pot and simmer over low heat.

22. When the simmer is about 8 minutes cooked, open the lid and pour some oil along the side of the pot.

23. Finally, fry slowly on low heat, and when the bottom is golden, sprinkle a little chopped green onion, and then it can be served.

Tips:
1: Add salt and other sauces for the meat filling first and then marinate, then add the lotus root powder before wrapping.
2: Shengjian is half-raised noodles and does not need to be fully fermented. Proof can be done for about 10 minutes.
3: The order of frying is to fry on a small fire first, then add water to cover the pot, use water vapor to steam the buns, and finally add a little oil and slowly fry with the lowest fire until the bottom is golden.