Lamb Fried Bun

Name: Lamb Fried Bun
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g Flour; 200g Lamb; 200g onion; Some Vegetable oil; Some salt; 5g ginger; 10g Soy sauce; Some Dry starch; 4g yeast; Some pepper powder

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

4

The cocoa made today is also fried buns. The difference is that they are made with mutton. They are still authentic Xinjiang style. Not only do they add mutton and goat tail oil, but they also add husks (white onions), which are loved by Xinjiang people. We make the classic match of mutton. The tenderness of the oily meat is the characteristic of mutton buns, so you must add some mutton tail oil to taste delicious. I like to fry it in a pan. Add a little oil and it should not be too much or too little. Put the wrapped buns into the pan in sequence and fry until the bottom is formed for about 2 minutes. Add a certain amount of batter and cover the pan Fry on low heat until the water is dry. You can also turn the buns one by one, and fry them on both sides until they are browned and drizzled with oil. It is golden, crispy, fragrant and crispy.

Lamb Fried Bun

1. Main ingredients: 400 grams of flour, 200 grams of lamb, 200 grams of white onions. Accessories: vegetable oil, salt, appropriate amount of dried starch, 2 grams of pepper powder, 5 grams of ginger, 5 grams of light soy sauce, 4 grams of onion, and 200 grams of pasta

2. The flour is mixed with yeast and water to form a smooth dough. Cover and ferment more than twice as large (about 2 hours)

3. Cut the lamb into small cubes (don’t chop it too finely), and dice the onion

4. Put the lamb in a large bowl, mix the onion and pepper powder evenly and let it taste for a while

5. Add cooked rapeseed oil and mix well, add salt and ginger and mix evenly for a while to taste

6. Knead the fermented dough more to remove the air, then knead it into a smooth dough and divide it into small doughs

7. Knead more and roll it into a dough with thick sides in the middle and thin sides

8. Add minced meat, don’t add too much minced meat, generally 80% full is fine

9. Wrap it into a bun shape, or you can wrap it into a shape you like. The flat ones are better, and then cover it. The second fermentation is about 20 minutes.

10. Add a little oil to the pan, heat 60% and drain the buns;

11. Fry for 2 minutes and pour in flour water (noodles: water = 1:5), or starch water, flour water should be added to 2/5 of the buns;

12. Cover the pot with a lid and bring it to a boil. Turn to low heat until the flour and water are boiled and the bottom of the bun is crispy. Sprinkle with sesame seeds and chopped green onion before serving.

Tips:
1. Lamb is best to be fat and lean, and it is generally best to add some lamb tail oil, so that it tastes good
2. Don't chop too much lamb for the taste, this is fried steamed buns
3. Make sure to fry the buns slowly with low heat. The ratio of flour to water is noodle:water=1:5, or you can use dry starch to make flour water, which is more translucent and beautiful.