"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".

Main Ingredients

• ginger 15 g
• green Chinese onion 50g
• Dried mushrooms 20 g
• Pork stuffing 200g
• clean water 180ml
• Dry yeast 3 G
• flour 300g

Auxiliary Ingredients

• Semen sesami nigrum A moderate amount of
• chopped green onion appropriate amount

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.