Name: #春食野菜香#malantou Fresh Meat Fried
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Malantou; 150g Thigh; 1 Bamboo shoots; Some Flour; Some Baking powder; Some salt; a little Sugar; 2 tsp Soy sauce; a little Cooked Sesame; Some chopped green onion; Some ginger; a little pepper; a little Spicy noodles

#春食野菜香#malantou Fresh Meat Fried

by Xiao Geng's mother

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

The pan-fried meat you usually eat is basically pure meat, but adding some diced bamboo shoots to the meat and some wild vegetables is also a very good delicacy. The freshness is crispy, oily but not greasy, and the fragrance of Malanto is worth a visit. test. "

#春食野菜香#malantou Fresh Meat Fried

1. Prepared ingredients.

2. Add sugar to the flour, baking powder, and slowly add water to make the flour flocculent.

3. Knead it into a smooth dough, cover it with plastic wrap and let it stand for 30 minutes.

4. Shell and dice bamboo shoots, blanch them in a pot of salt and boiling water for ten seconds.

5. Malan's head is blanched for a few seconds, then squeezed dry and chopped.

6. The pork is ground into minced meat.

7. Malan head minced, bamboo shoots, minced meat, minced ginger, salt, light soy sauce, dark soy sauce, sugar, pepper, spicy powder, sesame oil.

8. Stir in one direction.

9. Roll the proofed dough into strips.

10. Pull it into a small potion.

11. Roll into a dough, wrap in the filling, close up and wrap.

12. Add some oil to the pan, close the wrapped buns with the mouth facing down, add 2 tablespoons of water, and fry on medium-low heat for 2 to 3 minutes until the water boils and the bottom is golden brown.

13. Finally, sprinkle with cooked sesame seeds, chopped green onion, and fry the unique flavor of Malantou.

Tips:
1. Make the dough and proof it first, and then make the filling, so as not to waste time.
2. When frying, don't have too much water, just a thin layer at the bottom. Finally, the water should be boiled dry, and then the bottom will be crispy by the oil in the pan.
3 Pay attention to observation when frying, so as not to burn off.