Horn Melon Fried Buns
by Painful life
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Peel the horned gourd, remove the flesh, wash and shred
2. After grating, add salt to marinate for a few minutes
3. Take the flour, dissolve the yeast, baking powder, and sugar with warm water, then knead the dough, knead it into a dough, and proof it! (Soft and hard are almost the same as dumpling noodles)
4. Pinch the water, add green onion, thirteen incense, chicken powder, chicken essence, monosodium glutamate, sesame oil, light soy sauce, green onion oil, mix well and set aside
5. Use a noodle press to press out the air bubbles and roll up the noodles to make long strips.
6. Pull it into a small noodle and roll it out! (Size by yourself)
7. After wrapping, the second proofing will take about 20 minutes (according to the temperature of your own home, the proofed buns are very light to hold in your hand)
8. Put the awake buns in a pot of boiling water and steam for fifteen minutes, turn off the heat and simmer for a minute or two, then open the lid! (If the buns are not made well, steam them with warm water. I make them in place every time, so I steam them with boiling water)
9. The noodles that have been pressed with a noodle machine are steamed and very smooth! Because it squeezed out the bubbles!
10. Turn on the bottom heat of the electric baking pan for 240, pour in the scallion oil, when the oil temperature rises 70% to 80%, put in the steamed buns, and when the bottom is fried until golden brown, take it out to control the oil! !
11. The steamed buns are actually fried at the bottom, crunchy and delicious!
12. Sometimes you want to eat fried buns, but you don't have a pan, then steam them out first. You can eat fried buns with a wok!
