Seductively Colored Pan-fried Buns
1.
First prepare the mince. Stir the meat and chopped green onion and ginger evenly and let it stand for about 1-2 hours to let the flavor of green onion and ginger better blend into the meat.
2.
The meat jelly made a day in advance, add the meat, then add the chopped horseshoe, then add light soy sauce, oyster sauce, and salt, stir well, and the meat is ready.
3.
The picture above can't fit in one piece, and then take a picture of a horseshoe.
4.
Cooked meat
5.
After the first step, you can start making dough. Flour, powdered sugar, baking powder, water, and yeast are put into a cooking machine and blended into a smooth dough.
6.
Cover the dough with plastic wrap and leave it in a warm place to ferment slightly until it gets bigger.
7.
Take out the dough and vent, knead it into a long strip, and then divide it into several equal parts
8.
Take a portion of the dough, roll it into a thick round crust on the four sides, and wrap it in the meat.
9.
Tighten the mouth, be sure to tighten, don't miss the stuffing, so wrap it up in turn.
10.
Brush the pan with a small amount of oil, add the buns one by one, and fry on medium heat until the bottom of the buns is slightly browned
11.
Take a small bowl, pour 100 grams of water, and then add 10 grams of corn starch to make a starch slurry.
12.
Pour the prepared starch slurry slowly along the side of the pot, and then cover the pot.
13.
When you hear the sizzling sound in the pot, it means that the water is almost dry. Remove the cover, brush lightly with oil on the surface of the bun, sprinkle with chives and black sesame seeds, close the lid, turn off the heat and simmer for a while.
14.
The fragrant pan-fried buns are on the table. The color is really eye-catching, let alone the aroma.
15.
Put another picture of the finished product, so proud!
Tips:
Adding the meat jelly can eliminate the need to add water to stir up the meat filling. Be careful when eating. Take a small bite first, wait for the soup to flow out before eating, so as not to be scalded by the soup.
The starch slurry can form crystal flowers at the bottom of the fried buns, or you can use clean water directly.
The dough must not be over-fermented. It should be 2-3 times as big as a steamed bun, just a little fatter.
![[green Pepper Wrapped Pork] Don’t Stir Fry The Green Peppers, Add The Meat to The Green Peppers recipe](https://img.simplechinesefood.com/13/13f438cfcd6a838de034e462f972d6c2.jpg)
