Name: Three-color Fried Buns
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g Flour; 100g Broth; 1 piece egg; 5g Cooking Wine; 10g Soy sauce; 1g White pepper; 2g Sugar; 2g salt; Some yeast; Some Amaranth juice; Some Spinach juice; Some Pumpkin puree

Three-color Fried Buns

by Lan Bingying

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Shuijianbao is a very common dish in pasta, and every family will also make it frequently. The remaining small steamed buns, fried the next morning, with a bowl of porridge, and a small dish of pickles, a nutritious and simple breakfast That's it!
From the current market perspective, shuijianbao jianbao is to put steamed buns in a frying pan for frying. Such steamed steamed buns are not only oily, but also so greasy and difficult to digest in the morning.
Today's simmered buns have overturned the traditional method, allowing you to eat crispy skin without much oil. For this dish, get up for breakfast tomorrow morning!

Three-color Fried Buns

1. 600g flour is divided into three equal parts, and spinach juice, amaranth juice, pumpkin puree and yeast are added separately, and the dough is fermented at room temperature for one hour.

2. Add the pork filling to the broth, stir vigorously, add the cooking wine, light soy sauce, white pepper, sugar, salt and egg and stir well

3. Add the minced ginger and garlic, pour in the cooking oil, and stir the meat evenly

4. Knead the fermented dough into strips, cut into 20g pieces, roll them into bun skins, and put meat fillings into buns.

5. Heat the pan, put the wrapped buns, pour in water, the amount of water is 1/4 of the buns, sprinkle with black sesame seeds, cover and turn to medium heat