Lamb Fried Bun

Name: Lamb Fried Bun
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Lamb stuffing; 400g White radish; 150g Green onions; 300g Flour; 200g water; 3g yeast

by Wanshanhong

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Lamb fried buns are our traditional halal snacks, and they match well with lamb and spicy soup. There will be several sellers in every breakfast market. There are also several time-honored brands that have been used for decades. They are generally based on Hu spicy soup, with water fried buns as a collocation, but when there is Hu spicy soup, they are basically sold at the same time as water fried buns. People are also used to this kind of collocation. . When I was a kid, I was a small halal restaurant specializing in making fried buns. I didn't sell anything, but sold mutton fried buns in the morning. I have to queue early in the morning. It costs a dime and eight cents a plate, 10 fried buns in water, wrapped in dried lotus leaves, and take them home to eat with porridge. Don't look at it for only a dime and eight cents, and it's not something you can eat every day. I remember that there was a lot of meat in shuijianbao at that time, and now even the shuijianbao sold in the old brand has a lot less mutton, because now mutton is very expensive, and shuijianbao is an early popular food, although it is expensive now, Five yuan per plate, or ten. Because this fried bun is not much bigger than dumplings, it can't be sold too expensive. Naturally, you can't put a lot of mutton. Don't go too far, let's just say it now. Shuijianbao is a favorite breakfast match for many people. If you don't eat Shuijianbao or drink hot spicy soup, you will panic. I am also one of the lovers. It’s just that I prefer to make it by myself now. Although it takes a little time, I make it with enough ingredients and a lot of meat. My children and husband are carnivores. They always say that they are delicious, so occasionally I make them at home. To eat. For breakfast, you always have to prepare noodles and minced meat in the first night. In the morning, you can mix it with vegetables and buns, and you can eat it after frying. If you do it all in the morning, you can get up in the middle of the night, haha. "

Ingredients

300g Lamb Stuffing
400g White Radish
150g Green Onions
300g Flour
200g Water
3g Yeast

Lamb Fried Bun

1. I usually reconcile the noodles the night before. If you have a bread machine, you can use the machine to knead the dough. It's the same without handwork, this one is simple and simple. Put all the water, flour and yeast powder into the bread bucket

2. Start the dough mixing program and knead the dough until the surface is smooth.

3. Put it in the refrigerator for low-temperature refrigeration and fermentation. The next morning, it is usually fermented to twice its size. Take it out of the refrigerator to warm it up when you get up. Then go to mix stuffing.

4. Lamb was also chopped the first night, and seasoned with ginger, salt, five-spice powder, and special-grade soy sauce. The next morning, use a food processor to break the white radish into grinds, squeeze out the excess water and put it in a basin, first mix the radish with sesame oil to lock the water, and then mix it with the lamb stuffing evenly

5. To chop the green onion, mix it with oil first, and then mix it into the filling

6. Stir the green onions gently, and the filling is ready.

7. The fermented dough can be divided into different doses, and you can squeeze it with your hands, and you don’t need a rolling pin. This is done entirely in the traditional way

8. Fill in the stuffing

9. No need to pinch, just grab it with your hands

10. Gently grab it, and a simmered bun is wrapped. This package method is very fast. The store always packs a big pot for a while alone.

11. The packaged water-fried buns are enough for one pot and you can fry them. I have packaged three pots in total

12. Make half a bowl of water first, add about 1/10 of the flour

13. Stir well

14. After the pan is heated, pour in an appropriate amount of oil and place it in the fried buns, leaving a little space, because the fried buns are pasted and will expand

15. Cover the lid and fry for 1-2 minutes to let the bottom shape slightly

16. Pour the batter water, the amount of water should be about 1/3 of the fried bag. Not too much and too little. Then close the lid and continue to fry on medium heat for about 2 minutes, then turn to medium and low heat and fry for about 3 minutes

17. When the water has basically evaporated, the buns are basically cooked

18. Turn it over and fry it for 1-2 minutes before it is out of the pan. It’s just that the glass in my kitchen is tinted, and the kitchen pictures are cast in color

19. Take a picture of the finished product in the restaurant, and see the lamb simmered buns you have wrapped. It is full of fillings and a lot of lamb, which is naturally affordable and delicious.