In all Chinese pasta, the sauté is a genius invention. The name of Shanghai is the raw fried bread, and the north is often called the decoction pack. The combination of the softness of the buns and the crispness of the pot, and the filling is the standard of the dumplings - the genius combination makes the legendary delicious! Welcome everyone to collect my 2016 World Meal New Year menu: https://www.xiachufang.com/recipe_list/102350726/
[First Step: Hair Noodle] Pour the yeast powder into warm water at about 40 degrees Celsius, then slowly pour it into 450 grams of flour and stir until the flour becomes flocculent.
Put the dough together, smooth and elastic, cover with a plastic wrap and wake up for about 1.5 hours.
[Step 2: Add the stuffing] Add the cooking wine, soy sauce, white pepper powder, ginger powder and sugar in turn, then add the chicken soup little by little, stir each time until the meat is stuffed, then add the chicken soup until the meat is thick. Seasoning with salt; finally adding sesame oil and shallots
Squeeze the noodles and cut them into a little larger than the dumplings.
Bag buns. If the bun is turned upside down, the buns should be pinched; cover with a kitchen cloth and wake up twice for 20 minutes to 30 minutes.
[Step 3: Raw frying] In high heat, pour 2 tablespoons of vegetable oil, put 60% hot into the steamed buns, cover the lid for 1-2 minutes; then pour boiling water to the bun 1/3 high, cover the lid Wait until the water in the pot has evaporated. Open the lid, spray a little oil on the steamed buns, put black sesame seeds and green onion, cover the lid and fry for 1-2 minutes.
Out of the pot!
1 I don't have Chinatown in my place in the United States. I can't buy meat skin, so I used chicken soup instead, and the effect is not bad. 2 The fried bag should not be too big, otherwise it will not be easy to cook. 3 The effect of the cast iron pot is better than that of the non-stick pan, and the bottom of the bun is more brittle. Spray oil before the pan, sesame and shallots are easy to stick to the steamed buns, then fry for 1-2 minutes to make the steamed buns more crispy and crisper at the bottom! 4 The buns bite a small mouth and breathe a little cool and then eat, otherwise it is easy to iron.