[Sichuan] Pan-fried plum, vegetable and meat buns

Overview

I made plum and vegetable stuffing again, and this time, I made fried buns. Wrap the buns, let them rise, brush the pan with oil, add the buns, pour water, cover, and listen to the sizzling sound inside. This is not the first time I have seen such a procedure, but when I actually started to do it, I had a hundred drums in my heart. Either you are worried that there is less water, or you are wondering if the fire is too high and the bottom of the pot will be burnt? After much trepidation, I finally waited until it was ready to be cooked. In fact, I really didn’t know if it was time to bake it. It looked like the buns were almost mature. I didn’t care whether they were good or bad. We’d wait until they were cooked. . . Love the browned bottom. . .

Tags

• staple food
• home cooking
• flour
• plum and vegetable stuffing
• dry yeast
• water

Ingredients

Steps

1. 1 Ingredients: 350 grams of flour, 180 grams of water, 3 grams of dry yeast, 300 grams of pickled vegetables and meat filling

   

2. 2 Pour all the dough ingredients into the bread machine,

   

3. 3 Stir into a smooth dough.

   

4. 4 Place in a large bowl and place in a warm place to ferment.

   

5. 5 The dough will double in size.

   

6. 6 Remove, deflate, and knead thoroughly again.

   

7. 7 Shape into long strips.

   

8. 8 Divide into 10 equal parts.

   

9. 9 Roll into discs.

   

10. 10 Put the stuffing,

    

11. 11 Pinch out pleats and place on the counter to rise for 20-30 minutes.

    

12. 12 Heat a pan, add a little oil,

    

13. 13 Put in the buns,

    

14. 14 Pour a small amount of water to cover the bottom of the pot.

    

15. 15 Immediately cover the lid and fry over medium-low heat.

    

16. 16 When the water has completely evaporated and the buns are cooked, turn off the heat.

    

17. 17 Remove from the pan and serve hot.