Beef fried buns

Overview

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Tags

• staple food
• pasta
• home cooking
• old man
• breakfast
• steamed buns
• henan cuisine
• beef
• egg white
• flour
• ginger powder
• light soy sauce
• old soy sauce
• parsley
• sesame oil
• warm water
• yeast
• black pepper
• salt
• vegetable oil

Ingredients

Steps

1. 1 Parsley is the smaller celery on the market. Wash it, drain it and chop it into pieces. Add 1 tablespoon of sesame oil. Drain the water from the celery and add a spoonful of sesame oil. When making the filling, the meat filling will not release a lot of water.

   

2. 2 The best beef for stuffing is beef tenderloin, which has a tender texture. Chop the meat filling, add 1 tablespoon of salt, 1 tablespoon of vegetable oil, 1 egg white, a little grated ginger, and a little black pepper, mix well and marinate for 30 minutes.

   

3. 3 Mix beef and celery and set aside.

   

4. 4 Prepare 300 grams of flour, add 4 grams of yeast to 180 grams of warm water, dissolve it, then slowly add it to the flour and knead it into a dough. You can start preparing the bun filling while waiting for the dough to ferment.

   

5. 5 Cover the kneaded dough and wait for the dough to rise until it doubles in size. For tips on making and steaming steamed buns, please enter the word [steamed buns] in the official account, and the system will automatically reply to you with detailed instructions and steps.

   

6. 6 Sprinkle a little flour on the chopping board to prevent sticking, and knead the dough again for 1-2 minutes to remove the air from the dough. Shape the dough into a long strip.

   

7. 7 Use a cutting hob to cut the dough into small, evenly sized pieces.

   

8. 8 Knead the small dough for a while and then roll it into a dough with a thick middle and thin edges.

   

9. 9 Wrap appropriate amount of meat filling and shape into small buns.

   

10. 10 . The wrapped bun embryos should be left to rest for 15-20 minutes to allow the buns to undergo secondary fermentation. After the fermentation is completed, you will find that the buns have obviously grown up.

    

11. 11 Heat the pot until it is 60-70% hot. Put your palms over the pot. If you can clearly feel the heat of the pot, quickly put the buns into the pot. Then pour 1 small bowl of flour water. The amount of flour and water should cover one-third of the height of the bun. Add 1 tablespoon of flour to a bowl of water and stir evenly to make flour water

    

12. 12 Add the flour water and immediately cover the lid, cook over medium-low heat for 3-5 minutes, then reduce the heat to minimum, and listen carefully to see if there is a crackling sound in the pot when you smell the aroma coming out of the pot. If there is any sound, it means the crust is forming and it will take a few minutes to cook. Do not open the lid halfway, turn off the heat and let it simmer for 2-3 minutes before opening the lid again! If you want to make pan-fried buns with crispy and fragrant bottoms without burning the bottom, the key is to control the heat well, and turn the heat to a minimum in the last few minutes.