Pan-fried buns with mushrooms and shrimps
Overview
Pan-fried buns are a traditional Han snack popular in Shanghai, Zhejiang, Jiangsu and Guangdong. They are called pan-fried buns for short. Because Shanghainese people are accustomed to calling steamed buns steamed buns, so pan-fried buns are called pan-fried buns in Shanghai. School is about to start, and the baby is not happy. He just wants to stay at home every day and cherish the last two days. I just use whatever ingredients I have at home to make the fillings for the pan-fried buns. The recipe may not be authentic, but it’s delicious. Just be happy!
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Ingredients
Steps
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Thaw the shrimps in advance and soak the dried mushrooms.
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Use a toothpick to pick out the shrimp lines.
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Slice mushrooms, peel and slice ginger, and chop green onions.
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Chop all four and place in a bowl.
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Add salt, dark soy sauce, cooking wine, five-spice powder and sesame oil.
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Mix well and the filling is ready.
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Put flour into a basin and add yeast.
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Mix with warm water to form a dough.
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Let rise in a warm place until doubled in size.
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Take out the dough and deflate it.
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Knead the dough into a long strip and divide into small portions of even size.
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Flatten the dough and roll it into a round piece.
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Add filling.
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Just like making a bun, close the mouth.
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Do it all.
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Pour peanut oil into the pan.
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Add the buns and fry over low heat until the bottom is golden brown.
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Pour in enough water to cover half of the buns.
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Cover the pot and simmer over low heat.
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Finally collect the juice.
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Sprinkle some black sesame seeds and white sesame seeds.
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Sprinkle some chopped green onion.
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Ready to eat!
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Take a bite, it’s crunchy~
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It’s also good to dip it in some vinegar~
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O(∩_∩)O haha~
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Let’s eat~
