Golden color, one side is crispy, three sides soft and tender, crisp and not hard, fragrant but not greasy, hey, I made the decoction pack!
Take the yeast warm water and sugar, salt, baking powder and mix well, add the flour and stir it into a snowflake shape.
And smooth the dough, covered with a damp cloth to wake up
Fermentation to twice as large
Add the pepper fennel and boiled water to filter out the pepper water, let it cool, and pour it into the meat.
Stirring with a blender
Adding wine, fuel consumption, onion ginger, sugar, salt, chicken essence, sesame oil, stir well, make fillings
The fermented dough is smooth and smooth, and the dough is grown into a round piece.
Put the filling heart in the middle of the leather, use the right thumb and index finger to pinch the dough and knead the folds.
Two kinds of fried bag shapes
Heat the pan on the fire, pour the peanut oil into the surface of the pan, and fill the bun from the outside to the inside.
Add about 500 grams of water, cover the lid, and simmer until the water is basically dry.
Remove the lid and pour about 100 grams of peanut oil
Sprinkle with sesame and shallot for about 2 minutes, uncover the water, and the bottom is golden and bright.
Put the dumplings into a pan according to the law, add about 100 grams of starch water, cover the lid, and fry for about five or six minutes.
Wait for the bottom of the pot to become a pot, start the pot, pour a little oil, buckle the plate, and buckle the pot back.
The raw sauté and the sautéed bag are preferably noodles so that the gravy can be secreted into the dough. Water or fleshy jelly can be added to the filling, stir vigorously or stir with a hand blender. Put the water in the frying pan, and sauté the batter in the water.