Shandong Fried Buns

Name: Shandong Fried Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 280g warm water; 600g pork; 600g Chives; 1 tsp pepper powder; 1 stage shallot; 1 piece ginger; Some salt; 2.5g yeast; 1.5g baking soda; 2 tablespoons Noodle sauce; 30ml Soy sauce; a little MSG; Some Peanut oil; a little sesame oil

by Shark fin

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

My parents are both from Shandong, so many of their dietary preferences are influenced by their parents. They like noodles, so steamed buns, noodles, and dumplings are easy to cook for us. Shandong people like water fried buns, which is also a noodle dish that we like.

Shandong Shuijianbao is a famous pastry dish. It turned out that there is a state-owned Shandong Shuijianbao shop on Zhongshan Road, Tianjin. Every day, the shop is full of diners, car drivers and surrounding factories, schools, Residents are all supporters of Shuijianbao. In addition to these regular diners, there are also many diners who come here. Therefore, the line will be long at noon every day. For example, my unit was several stops away from this bun shop On the way, when we want to eat, we will count the number the day before and send two people to queue for everyone to buy.

The reason why Shandong Shuijianbao is so popular is because the outer skin of the Shuijianbao is half-raised, so it tastes soft and strong. The filling with pork and chives is delicious, plus the golden crispy bottom, oops! Drooling while writing..."

Shandong Fried Buns

1. Put flour and baking soda in the basin and stir evenly, dissolve the yeast in warm water, pour it into the basin, and form a dough, put it in a warm place for 30-40 minutes.

2. After 30-40 minutes, you can see small cracks in the dough.

3. Stir the pork chop stuffing with minced ginger, chopped green onion, noodle sauce, light soy sauce, pepper powder, and monosodium glutamate. Add 20ml of water to beat to thicken, pour in appropriate amount of peanut oil and continue to beat, and finally add appropriate amount of salt to taste.

4. The leek is cleaned, washed and finely minced, and then put in the meat filling and stirred evenly to make the indentation evenly.

5. Put the dough on the chopping board and knead it well, pound the ingredients, and make the stuffing into dumpling style or steamed bun style. Make noodle water: Add 5g of flour to 100g of water and mix it evenly. This is the amount to make a pot. You can add a little vinegar and mix thoroughly if you like to eat crisper ones.

6. Use a non-stick pan. After the pan is dried, pour the oil and heat it up, and pour the buns into the pan.

7. Fry for a while, the buns are slightly yellowish at the bottom, pour in the surface water, cover, until the steam fry dry, a thin layer of ice flowers can be out of the pan.