High-calorie to Fight The Cold-beef and Chive Fried Buns

High-calorie to Fight The Cold-beef and Chive Fried Buns

1. Raw material map, forgot to take dry vermicelli!

2. Soak the dried vermicelli in boiling water until there is no hard core, remove the cold water, and cut into small sections for later use.

3. Soak the dry yeast in warm water, pour it into flour and knead it into a soft and smooth dough, cover it with plastic wrap for fermentation.

4. Mince the beef and put it in a basin.

5. Wash the leek to control the moisture, chop it and add it to the beef, add some salt.

6. Add the right amount of black pepper.

7. Add a small amount of thirteen incense.

8. Add the chopped vermicelli to the filling.

9. Stir thoroughly and make the filling.

10. The dough rises to twice its size.

11. Take a part, knead it into a long strip, and cut it into appropriate sizes.

12. Sprinkle an appropriate amount of flour, flatten the agent with the palm of your hand, and roll it out.

13. Add the stuffing and wrap it into the shape you like.

14. The wrapped buns are slightly fermented for 10 minutes.

15. Add a little oil to the pan. After the pan is hot, add the steamed buns and fry for about 3 minutes until the bottom is slightly yellow.

16. Add a little flour in the water and mix well to form a batter. Pour it along the side of the pot until it reaches 2/3 of the bun.

17. Cover the pot and fry on low heat until the soup in the pot is dry.

18. Take a plate, buckle it upside down on the bottom of the pot, turn the pot over, and the fried buns are out of the oven!