Fried buns that carry childhood memories

Overview

Fried buns, for me, are not just a simple food, but more of a memory of my childhood. I still remember that when I was a child, I accompanied my mother to class. There were two roads leading to school. One road had ice cream cones, and the other road had fried buns. The road with ice cream was not often walked. Whenever I passed by, my mother would quietly cover my eyes with her palms while sitting on the bicycle and tell me that the ice cream had been sold out. As for the road with fried buns, every time I passed by, my mother would always buy a few and stuff them for me. Therefore, whenever I think of fried buns, my memory can immediately go back to that age, that road, and that fried bun shop. . . Fujian's pan-fried buns are different from Shanghai's pan-fried buns. They are not the same in terms of cooking methods and ingredients. In fact, I don't like Shanghai's pan-fried buns very much. The skin is thin and juicy, and the filling is only meat. It feels boring after eating too much. I prefer Fujian's pan-fried buns. The bottom of the pan-fried buns is thick and crispy. When you bite into it, the fermented skin is soft, the meat filling brings a salty aroma, and the golden and crispy pan-fried bun bottom, just hearing the clicking sound when biting into it is enough to make people feel satisfied. In fact, the pan-fried buns bought on the street do not look like buns, most of them look like big dumplings. The reason why they are named "Bao" is because they need to be fermented like buns. The only difference is that the final aging method is different, one is steamed, and the other is fried. I always like to make pan-fried buns into buns. I always feel that buns must have a bun-like shape. Don’t always use dumplings to pretend to be buns. Hehe, as long as you master the making of buns and change the final ripening method, you can also make delicious pan-fried buns at home

Tags

• staple food
• pasta
• home cooking
• children
• breakfast
• steamed buns
• henan cuisine
• clear water
• cooked sesame seeds
• coriander
• edible alkali
• egg
• flour
• light soy sauce
• old soy sauce
• oyster sauce
• pork belly
• sesame oil
• white sugar
• yeast powder
• ginger

Ingredients

Steps

1. 1 Pour 500g flour into the basin

   

2. 2 Add 6g yeast powder

   

3. 3 and a little sugar

   

4. 4 Mix all the ingredients well with your hands

   

5. 5 Make a hole in the middle of the powder pile

   

6. 6 Slowly pour in water

   

7. 7 Knead the dough for a while until it is smooth and non-sticky. Cover with plastic wrap or a damp cloth and ferment for 50 minutes

   

8. 8 Chop the coriander finely

   

9. 9 Chop the ginger slices into pieces and set aside

   

10. 10 After washing the pork belly, grind it into minced meat with a meat grinder and put it into a large bowl

    

11. 11 Add minced ginger and finely chopped coriander

    

12. 12 Add 15g sesame oil, 20g oyster sauce, 20g dark soy sauce, 40g light soy sauce

    

13. 13 Add another egg, mix evenly into the meat filling, marinate for 15-20 minutes to make the meat filling delicious

    

14. 14 Mix the filling evenly

    

15. 15 Take out the fermented dough, pour a small amount of edible alkali on a spoon, dissolve it with an appropriate amount of water, and then add it to the dough

    

16. 16 Knead the dough again until it is smooth and does not stick to your hands

    

17. 17 Divide the dough into two and knead into a stick

    

18. 18 Cut the dough roll into medium-sized pieces

    

19. 19 Press the dosing flat with the palm of your hand

    

20. 20 Take a flattened dough and use a rolling pin to roll it into a round dough along the edge of the dough

    

21. 21 Use a rolling pin to roll out the dough into a round shape along the edge of the dough

    

22. 22 Use a rolling pin to roll out the dough into a round shape along the edge of the dough

    

23. 23 Take one piece of dough in the palm of your hand, spoon an appropriate amount of meat filling into the center of the dough

    

24. 24 Pinch up the dough one by one along the edge, making about 17-20 pleats, and close it into a bun shape

    

25. 25 Pour appropriate amount of cooking oil into a clean pan

    

26. 26 Put the buns into the oil in the pan, draw a circle and place them in a certain position on the pan

    

27. 27 By analogy, stack the buns at intervals

    

28. 28 After frying the buns in the oil pan for a while, pour in water,

    

29. 29 Just cover half of the height of the buns, cover the pot

    

30. 30 Let the water in the pot boil dry, then leave the buns in the pot for a while until the bottom is golden brown

    

31. 31 Just sprinkle some sesame seeds on the surface of the pan-fried buns before serving