Shrimp Fried Bun
1.
Ingredients: flour, cabbage, pork belly, fresh shrimp, green onions.
2.
Mix the baking powder with water, pour it into the flour, knead it into a soft and smooth dough, cover it with a damp cloth and leave it for 30 minutes.
3.
Chop the green onions, and chop the cabbage first.
4.
Put the chopped cabbage into a bowl, sprinkle some salt, let it sit for a few minutes, and then squeeze out the excess water.
5.
Peel the shrimp, remove the head, remove the shrimp intestines, and chop into small pieces,
6.
Pork belly filling, add salt, cooking wine, light soy sauce, dark soy sauce, steamed bun seasoning, ginger powder, edible oil, stir in one direction, you can add a little water, keep stirring, make the meat filling delicate and moist, and the taste will be better when mature it is good.
7.
Add chopped green onion and mix well.
8.
Add the chopped cabbage that has squeezed out the water and mix well.
9.
Finally, add the shredded shrimp and mix well.
10.
Pour in sesame oil and add fragrance.
11.
Move the good dough to the panel, knead it to exhaust air, knead it into long strips, and cut it into dough of the same size.
12.
Roll the dough into a round dough piece with a thin thickness around the middle.
13.
Divide the shrimp filling evenly into each round noodle slice.
14.
Wrap it like a bun, cover it with a damp cloth and let it go for 10 minutes.
15.
Set a pot on the fire, add a little oil to the pot, put the small buns in the pot, leave a distance between the buns to prevent sticking together. When the bottom of the steamed buns turns yellow, add a small bowl of water to about one-third of the steamed buns, quickly cover the pot, simmer over medium heat, and steam the buns slowly, and take them out when they are ripe.
16.
Finished product.
Tips:
The water absorption of flour is different, and the amount of water I give is only for reference. After the bottom of the bun is fried to yellow, water can be added to one-third of the height of the bun at a time, or a small amount of water can be added several times to let the bun slowly mature in the environment where the bun is fried and steamed.
