Lijin fried buns

Overview

The authentic Lijin fried buns, of course, come from Shuangshuang’s hometown, Lijin County, Dongying City, Shandong Province. To make delicious fried buns, you must have a wood-fired stove like this. A large pan is specially made for fried buns. The small kettle next to the stove contains the oil for frying the buns. The small spatula on the plate is also different from the usual ones. The special long-handled shovel makes it easy to scoop up the buns in rows, turn them over, and remove them from the pan. (Shuangshuang has always wanted to make one, but never got the chance) Authentic pan-fried buns, the pork belly is marinated in wheat flour sauce, which is rarely available in the market. The leeks are chopped dry and mixed with the meat when the buns are made. Therefore, when the buns are cooked, the leeks are green and the marinated pork makes the whole buns rich in flavor. There are only a few real Lijin fried bun stalls, and they are usually located in the countryside. After being brought into the city and walking into the hotel lobby, the person was already out of shape. If you want to eat authentic fried buns, you still have to go to the countryside. Every time Shuangshuang goes back to his hometown, he always stops on the street and buys half a pot to take home. Although when he sees the greasy and dark stove, he always wants to suggest that he clean it.

Tags

• staple food
• pasta
• home cooking
• shandong cuisine
• children
• old man
• breakfast
• steamed buns
• all-purpose flour
• chicken essence
• chives
• clear water
• flour
• ginger powder
• light soy sauce
• pork belly
• sweet noodle sauce
• vinegar
• warm water
• white sugar
• yeast powder
• salt
• sesame oil
• white pepper

Ingredients

Steps

1. 1 Dissolve the yeast powder in water, add flour and knead the dough

   

2. 2 Leave to ferment in a warm place until 2-3 times in size.

   

3. 3 Cut the pork belly into cubes, add minced ginger, sweet noodle sauce, salt, sugar, white pepper, and light soy sauce.

   

4. 4 Stir evenly and marinate for more than 2 hours.

   

5. 5 Soak and wash the leeks in advance, drain them, cut into fine cubes, add sesame oil and vinegar and mix well. Stir the leek filling evenly.

   

6. 6 Take out the fermented dough and knead it repeatedly into a smooth dough.

   

7. 7 Roll into strips, shape into small dough, sprinkle with dry powder and press.

   

8. 8 Roll out the bun skin into a thick one in the middle and thin on the edges.

   

9. 9 Take a bun skin, fill it with leeks, pork, and leeks in sequence, and press it tightly.

   

10. 10 Knead it in the same way as making round buns and let it rest for 10-20 minutes.

    

11. 11 Heat a pan, pour oil, turn to low heat, insert the buns, leaving a gap, and fry briefly.

    

12. 12 Pour in the batter water, cover and turn to high heat.