Recipe: Fresh meat sauté

Home Cooking Recipe: Fresh meat sauté


I like to eat pasta other than hoe, well, the point is. . . . . . There is stuffing. Whether it is sweet and salty, it is full of greetings, especially with a fried crispy bottom. . . . . .



  1. Mix the flour material into a dough and ferment it to twice the size to remove the dough.

  2. The filling material is evenly mixed, and the dough is mashed into a dosage form.

  3. Take a dose and knead the dough into a steamed buns.

  4. Heat the oil in a wok, drain the steamed buns and simmer for 1 to 2 minutes. Add the water to the bottom of the shell. The water level is about 1/3 of the buns. After the fire is dried, the buns can be taken out.


1 flour, sugar and yeast are mixed and mixed with water (the amount of water is adjusted by itself, the flour brand is different, the storage environment is different, the water absorption is different, the flour I bought this time will not use 150g-170g.) 2 3 remove the dough and mix thoroughly 4 divide the dough into small pieces and put the fillings on it. 5 pots of hot oil poured into the small steamed buns in the middle of the fire to fry the crisp bottom and then with the clear water (water level is about 1/3 or 1/2 of the buns, depending on the size of the buns, the size of the buns can be more appropriate Use some water to provide sufficient cooking time, and the same small steamed buns can reduce water consumption) 6 big fire, dry the water, you can take out the steamed buns. 7 bun's ingredients: balsamic vinegar + white sugar + chili oil + bean paste stir well

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