Meat Pancakes + Fried Buns
1.
Prepare 500g of flour and dry yeast
2.
Mix the dry yeast with warm water and add it to the flour, and then add a little salt (a little bit will do). Finally, add warm water little by little to knead the dough, knead the dough and cover it with plastic wrap and wait for it to ferment to double its size. It takes at least 1 hour, depending on room temperature
3.
We can prepare fillings while we wait for the dough to rise. The best choice for pork is 3 fats and 7 lean, so that it tastes good. If it is all lean, the texture will be partial. Because I wanted to eat two different fillings, I prepared shiitake mushrooms and fungus. Mushroom meat or wood ear meat is delicious, but it can be changed according to personal taste.
4.
Chop all the required materials. It’s simple, but I’ve been doing it for a long time
5.
Add salt, chicken essence, oyster sauce, soy sauce, old wine, and eggs to the meat to make a good taste
6.
Fry the carrots for a while and take them out. It is because the carotene is easily absorbed by the body after the carrot is fried in oil. Carrots and meat are a perfect match
7.
Add the required carrots, mushrooms / fungus, and chives to the meat fillings and mix well
8.
Because we don’t have pigskin jelly, so in case the meat is too dry, you can add an appropriate amount of water and stir evenly
9.
The filling is ready. stand-by
10.
At this point, the dough should also be very large. If you can pull out the honeycomb shape, it means that your dough is ready.
11.
Take out the dough and knead it repeatedly to exhaust. Then divide it into the required size. Although the thin-crust fillings are the best, but we try our best to keep the fillings out of the way.
12.
Roll the small agent into a thin skin in the middle and wrap it in the filling
13.
It's like this after closing the mouth. Don't pay too much attention to the details, forgive us for being a bit ugly ~ limited ability. If you want to eat pan-fried buns, you can just put them aside for secondary fermentation.
14.
If you want to eat meat pie, you can gently pinch off the folds after closing to avoid the skin being too thick. Remember to pinch it off, don’t pull it off with your hands rudely. Be gentle with food
15.
Conversely, a little flattening is the meat pie we want
16.
Brush the pan with thin oil, add the pie, turn it gently with your hands to make the pie evenly colored
17.
Fry on low heat until golden on both sides. Don't go away at this time. If you accidentally fry it, it will be a waste of effort. It takes patience, it will be done soon
18.
After the pie is fried, pour in a little water, close the lid, and turn to low heat for a while
19.
After the water is dry, turn the pie over and turn the pot slightly to make the pie well colored. It can be taken out after frying for a while, and it tastes better when eaten hot. (This portion is fried for about 6 minutes. If the meat is thick and thick, you need to adjust the frying time as appropriate)
20.
Let’s make pan-fried buns. Cooking is the same as meat pie. It's just that the oil in the pan-fried buns may need to be added more. Slowly fry on low fire
21.
After frying the bottom of the golden brown, pour it into a little water and let it burn for a while, then drain the water and sprinkle with sesame seeds and green onion for decoration. Then put the lid on and simmer for a while and it will be out of the pot, it is so beautiful that you don’t want it
22.
Whichever I want to eat, I also steamed some steamed dumplings and steamed buns. A beautiful day starts with a patterned breakfast
Tips:
1. After the small pies or small buns are made, it is best to place them in a container sprinkled with a layer of flour. If possible, it is best to bake them while frying. If the skin is too thin, the filling will be exposed if it is left for too long.
2. If you want to eat steamed dumplings, you can boil the water, then put the steamed buns in the steaming tray and steam for about 10-15 minutes (the steaming time depends on the size of the steamed buns)