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Pan-Fried Dumplings's method of frying

1. first, we distribute some noodles, 300 grams of wheat flour, add 3 grams of yeast, pour in warm water of no more than 30 degrees d, stir into batter with chopsticks, pour in 5 grams of vegetable oil, then knead into dough, knead the dough smoothly, cover the pot, and ferment in a warm place for 1 hour.

2. Prepare 300 grams of flour and about 2 grams of edible alkali. The purpose of adding alkali is for better fermentation, on the one hand, overfermentation, but also can neutralize acid, second, add alkali taste is also good. The yeast is melted with warm water and poured into the flour. The noodles of this fried bag must be soft and soft, so that the steamed buns taste soft but not hard and delicious.

3. Put in the steamed buns. Pan-fry the bottom until golden brown and pour in the starch. 1 delicious water Pan-Fried Dumplings finished.

4. Fry the yeast in warm water, knead the flour into a smooth dough and ferment in a warm place to about twice the size. Please click on the input picture to describe the meat stuffing light soy sauce, soy sauce, chopped spring onions and ginger, stir hard in one direction, dry meat into a small amount of pepper water, stir until absorbed. Please click on the input picture to describe the noodles and cook until medium well, cool, chop into large pieces and mix well.

How can Pan-Fried Bun Stuffed with Pork fry a beautiful crispy bottom at the bottom?

1. Mastering the amount of water: the key to forming a crisp shell at the bottom of Pan-Fried Bun Stuffed with Pork is to add an appropriate amount of water in the frying process. When the bottom of the steamed stuffed bun begins to harden, pour a small amount of water along the edge of the pot (no more than half the height of the steamed stuffed bun) and cover the pot quickly. The purpose of this is to use steam to cook the upper part of the steamed stuffed bun, while the oil left after evaporation will further fry the bottom of the steamed stuffed bun, making it more crisp.

First of all, let's look at the dough. Pan-Fried Bun Stuffed with Pork's dough production is very exquisite, need to choose high-gluten flour, add the right amount of water, yeast and sugar for fermentation. During fermentation, the dough produces a large number of bubbles, making the dough soft and elastic. During the frying process, the bottom of the dough expands rapidly when heated, forming a thin layer of crisp. At the same time, the sugar in the dough will be coked at high temperature, making the bottom golden yellow.

3. Oil-water ratio: when frying Pan-Fried Bun Stuffed with Pork, the oil-water ratio in the pan is very important. The right amount of water can help the bottom of Pan-Fried Bun Stuffed with Pork to form a crisp Pan-Fried Meat Dumplings effect, while oil can increase aroma and crispness. Usually apply a thin layer of oil to the bottom of the pan, and then add the right amount of water to let Pan-Fried Bun Stuffed with Pork cook in oil and water. Fried heat: the control of heat is the key to the formation of crispy bottom.

4. Cooking with water: when the bottom of Pan-Fried Bun Stuffed with Pork begins to be shaped and colored slightly, add an appropriate amount of water (the height of the water reaches half of Pan-Fried Bun Stuffed with Pork's), quickly cover the pot and turn to medium heat to cook. Crispy juice: when the water is almost dry, sprinkle some sesame seeds and chopped onions to increase the flavor, then continue to heat, so that the water at the bottom of the pot completely evaporates, at this time can remove the lid, reduce firepower, let Pan-Fried Bun Stuffed with Pork bottom slowly fry until golden crisp.

5. heat control: the control of heat is one of the key factors to determine whether the bottom of Pan-Fried Bun Stuffed with Pork can be fried crispy or not. Usually at the beginning, use medium heat to heat up the bottom of the pot quickly, turn to low heat and fry slowly after the water is added, so that the bottom of the steamed buns can slowly become golden and crisp under the action of oil, while avoiding scorching.

6. Preparation before frying: pour a small amount of oil into the pan, the oil temperature should not be too high, so as not to scorch the bottom of the steamed buns. Put the wrapped Pan-Fried Bun Stuffed with Pork into the pot and flatten the bottom slightly, leaving an appropriate gap to avoid adhesion. Frying process: turn on small and medium heat, slowly heat the bottom of Pan-Fried Bun Stuffed with Pork, and fry until the bottom is slightly golden. At this point, sprinkle a little water (the amount of water is about 1x3 height of the steamed buns), cover the pot quickly, and steam the steamed buns.

How long will it take for Pan-Fried Dumplings to be cooked?

How long will it take for Pan-Fried Dumplings to cook for about 10 minutes? To make water, Pan-Fried Dumplings only needs to wrap the steamed buns first and put them directly into the steamed stuffed bun with a layer of oil. Open the medium heat and burn it for a while to see the yellowish color in the end. Then add half a bowl of boiled water, about 1/3 of the steamed buns, then close the lid, turn to medium heat, about 10 minutes to almost cooked.

The water Pan-Fried Dumplings will be cooked in about ten minutes. Water Pan-Fried Dumplings, a snack with traditional flavor, belongs to Henan cuisine. Henan cuisine, which has a history of more than 500 years, originated in Bianliang City, Tokyo (the ancient capital of Kaifeng), and is quite popular in North China and Central Plains. The taste is crisp but not hard, fragrant but not greasy, and the taste is delicious.

Water Pan-Fried Dumplings is generally cooked for 10 to 15 minutes, the specific time can refer to the following steps: heat the pot with oil, put the wrapped steamed buns into a pan with a layer of oil, turn to medium heat and scorch them for a short while, about 1 minute, look at the yellowish addition of half a bowl of boiling water, about 1/3 of the steamed buns, then cover, turn to medium heat, about 10 minutes will be almost cooked.

The water Pan-Fried Dumplings will be cooked for about ten minutes. Water Pan-Fried Dumplings, also known as fried steamed buns, is a common snack in Anhui, Jiangsu, Shandong, Taiwan, Guangdong, Hong Kong and Macao. It has a thin layer of flour and water, stuffed with pork and dried scallops, and Pan-Fried Dumplings from Guangdong to add shrimp. Pan-Fried Dumplings, Taiwan water, joined Koryo dishes.

Pan-Fried Dumplings fried in the pan for a few minutes

1. About minutes. To make water, Pan-Fried Dumplings only needs to wrap the steamed buns first and put them directly into the steamed stuffed bun with a layer of oil. Open the medium heat and burn it for a while to see the yellowish color in the end. Then add half a bowl of boiled water, about 1/3 of the steamed buns, then close the lid, turn to medium heat, about 10 minutes to almost cooked.

Pan-Fried Dumplings will cook in a pan for about ten minutes. Pan-Fried Bun Stuffed with Pork is a characteristic traditional snack popular in Shanghai, Zhejiang, Jiangsu and Guangdong, referred to as "raw fried" for short, because Shanghainese are used to calling "steamed buns" (steamed buns were originally called "steamed buns" in ancient times, but steamed buns were separated from steamed buns in Qing Dynasty). So Pan-Fried Bun Stuffed with Pork called Pan-Fried Steamed Bun in Shanghai. Features: crispy, juicy, fleshy and exquisite.

3. After frying the bottom of the steamed buns to golden brown, pour in an appropriate amount of water and the water level should cover half of the steamed buns. Put the lid on the pan, turn it to low heat, and continue to cook for about 5 minutes. When the water is almost dry, sprinkle with chopped onions and pepper and fry for 1-2 minutes until the bottom of the steamed buns is golden brown. When you are in Pan-Fried Dumplings, you need to pay attention to the fact that the heat should not be too high so as not to scorch the steamed buns.