The fried omelet is so delicious! The frying pan is out of the pan, and the whole house is full of strong aroma, which is so attractive! . I will sort out my best raw fried sauté and share it with everyone. It is the serving size of 20~22 raw fried packets.
Chop the ginger and shallots and put them in a meat grinder. The hand-filled stuffing is more fragrant, and of course the stuffing can be done by hand.
Pour all the ingredients in the pork filling sauce bowl into the meat and mix them clockwise. (Material bowl material: 1 tbsp soy sauce, 1 tbsp of oyster sauce, 0.5 tsp of chicken powder, 0.5 tsp of pepper, 1.5 tsp of salt).
Pour the water into portions and stir the meat fillings to absorb the water. Once the amount of water added is absorbed, add the next water until the meat does not absorb much. At this time, you must not add more water. Too much water in the filling will affect the taste and speed of the steamed buns.
The meat filling the water is full of color and water. Put on the plastic wrap and put it in the refrigerator for a while.
Start making the dough. 180 grams of flour plus 2 grams of yeast, about 90 grams of water into the flour material, stir evenly, start to knead. When you reach the three-light state (hand light, pot light, dough light), hold on for 12 minutes. A total of 15 minutes from the beginning and the face count. The fried omelet is a semi-fermented steamed buns. It is very important to improve the taste of the oysters. We are one-time semi-fermented, please take about 15 minutes.
I put the dough material in the chef's machine to stir the dough. The whole journey is also 15 minutes.
Broken the lotus root. I put the meat grinder in the ground.
Place the lotus root filling in the minced meat and mix well in a clockwise direction.
Chop the leeks and place them next to the pork stuffing. Add 1 tablespoon of sesame oil (sesame oil).
Add 2 tablespoons of cooking oil to the leek. Mix the leek separately and oil it to prevent water. Stir all the fillings clockwise evenly.
The kneaded dough is very smooth and in good condition.
Thin flour on the countertop and knead the dough into two strips.
Spread the flour on both sides of the kitchen knife and start cutting the ingredients. The length and width of the agent is almost one and a half. Of course, my fingers are very fat. Look at the picture.
Thin flour on the countertop, temporarily not covered with a semi-dry wet cloth to prevent air drying.
Now start making fried bun. Everyone watching the video. The same as the bag buns. First, the agent is flattened, the left hand is kept rotating, the rolling pin is pushed from the edge to the middle, and the point force is pushed upwards. When moving from the middle to the bottom, there is no need to use force. The agent is kneaded into a thin, thick bun in the middle of the edge.
Put the filling in the middle of the bun, and start to pinch the buns. The left hand holds the bun, and the bun is turned around to help the right hand pinch the pleats. The left thumb helps to stuff the stuffing. The right hand pinches the bun and lifts it slightly upwards and kneads it with the front bun. Watch the video.
When the bun skin is closed, the pleats are screwed down and inserted, and the socket is pulled and closed with the front, and the mouth is pulled and rotated along all the buns. Watch the video.
The wrapped buns are placed on the baking paper to prevent sticking. They can also be oiled and anti-adhesive. The inner shell of the corn can be cleaned and prevented. Cover with a dry cloth or put the lid inside the lid to semi-fermented. In the spring and autumn, the temperature is about 25 degrees and fermented for 10 minutes. In winter, the indoor temperature is low and the temperature is fermented in the pot for 12 to 14 minutes. In the summer, the temperature above 29 degrees is half-fermented for 8 minutes. The raw fried bag must not be fully fermented. The whole fermented steamed buns are fried without any semi-fermented buns.
Add a small amount of oil to the pan, open the medium heat, and put the semi-fermented buns in the row. Fry for about 1 minute.
Gently add water around the raw frying pan and the raw frying pan. The amount of water is half the height of the bun. Cover the lid and continue to boil the steamed buns. There is no strict requirement for this amount of water. This raw bun has meat and flour. You must first be cooked to eat it, right?
I heard the sound of the pot in the pot, it is not much water, turn a small fire, open the lid, add cooked sesame seeds and shallots, cover the lid and continue to fry for a while. Turn off the fire and simmer for two minutes. Shake the pan, let the sautéed sautéed bag and the pan, and clip the sautéed bag. You can also use the hibiscus to be fried.
Fragrant and crispy fried sauté!
The raw fried bag can also be fermented on the first night, and it can be directly placed in the refrigerator for 5~7 degrees. Cook again the next day. The picture above is a photo of the next day. The taste is just as good. It is necessary to pay attention to the anti-adhesive bottom and cover the plastic wrap. Prevent the bottom and bun skin from drying out.
The raw fried bag can be frozen and stored in the refrigerator after semi-fermentation. If you want to eat it, you can take it out without thawing. Remember, half-fermented before you take it! Freezing is impossible to ferment, it must be semi-fermented before it is frozen!
After frying, the raw frying is also crisp and delicious!
The amount of stuffing for each person is not the same. There are more fillings, flour and some water to mix together, you can make a leek lotus root patties, small fire fragrant into golden yellow, the taste is a lever.