"Fried Bun" with the flavor of the Old City God Temple
When it comes to snacks in Shanghai, people must first think of the four famous King Kong in old Shanghai: fried dough sticks, big cakes, rice dumplings and soybean milk.But what we don't know is that "Sheng Jian and Xiao Long" is also one of the famous snacks in Shanghai! Shanghai can be said to be the birthplace of Xiaolong and fried buns. Almost all snack bars sell Xiaolong and fried buns. Even the breakfast stalls on the street will not lack this kind of breakfast. Many people in old Shanghai have a special preference for "fried steamed bread".1. Do not mix the dough too hard. According to the formula, 180ml of warm water is used to mix the dough in 300g of dry flour. The softness and hardness are appropriate. The dough should be kneaded until smooth before fermentation. After fermentation, the dough can be kneaded again.2. When stirring meat stuffing, you can use mushroom water, pepper water, spring onion and ginger water, pig bone soup, etc. the taste is good. If you use pig skin soup to stir up the meat stuffing, it is recommended that the amount added should not exceed 40%. For example, you can add 50% to the small cage soup bag. After stirring up the meat stuffing with pig skin soup, you need to refrigerate it for 5-6 hours before using a better bag.3. When frying small steamed bread, it can be divided into three periods: one frying, two stewing and three drying. It can be out of the pot depending on the uniform coloring of the bottom. It can take about 3-5 minutes in each period. The fire power should be uniform. If it is found that the local coloring is too fast, the temperature can be controlled by constantly moving the frying pan to make the overall coloring uniform.
Step 1 . Prepare all the ingredients.
Step 2 . Pour dry yeast into the flour and mix well.
Step 3 . Mix noodles with warm water at 30 degrees.
Step 4 . Knead the dough until smooth.
Step 5 . Cover the basin with fresh-keeping film and start to keep warm and ferment.
Step 6 . Cut the soaked mushrooms into small pieces.
Step 7 . Dice ginger and set aside.
Step 8 . Put minced ginger and five spice powder into the pork stuffing.
Step 9 . Then add white pepper.
Step 10 . Add an appropriate amount of salt.
Step 11 . Add an appropriate amount of chicken powder.
Step 12 . Pour a little soy sauce into the meat filling.
Step 13 . A little Shaoxing rice wine.
Step 14 . Mix a little sesame oil well.
Step 15 . Then slowly add water soaked with mushrooms to the meat stuffing and stir it up. The water accounts for about 40% of the meat stuffing. Add it several times. Don't add too much mushroom water at one time, and add it again after each stir.
Step 16 . Cut the scallions into scallions (small scallions are also OK, but they don't have the flavor of scallions). Put the scallions later, and then put them in when you start to wrap small steamed bread, so the taste will be better.
Step 17 . First, pour the broken mushrooms into the meat stuffing and mix well.
Step 18 . Then pour in the scallions and mix well.
Step 19 . Mix the meat stuffing well.
Step 20 . Cut some chopped chives and set aside.
Step 21 . Then take out the fermented dough and knead it on the chopping board.
Step 22 . Pull it into a uniform flour preparation and roll it flat.
Step 23 . Wrap the meat stuffing with dough one by one to make a small steamed bun with uniform size.
Step 24 . Pour an appropriate amount of cooking oil into the frying pan, put the prepared small steamed bread code into the frying pan, and fry it over low heat for 5 minutes. If the bottom of the steamed bread is slightly yellow, you can inject water.
Step 25 . Cover the lid and stew for 5 minutes. Open the lid after 5 minutes. Sprinkle cooked black sesame and chopped chives on the steamed bun immediately while taking advantage of the steam. Pour some hot oil on the steamed bun with a small shovel and scald the chives.
Step 26 . Then the water vapor can be consumed completely and then out of the pot.
Step 27 . Serve with vinegar and spicy soy sauce.
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