Pan-Fried Mantou-You Are Foodie

By Angelo
95

Pan-Fried Mantou

Fried buns are also divided into many types according to the different fillings, including ordinary fresh meat fillings, sauce meat fillings, three fresh fillings, soup fried buns with pig skin jelly and chicken juice fried buns with chicken juiceTuo Ma's Fried Bun today is the traditional Shanghai fried bun with chicken juice. The chicken juice in the filling is not chicken soup, but chicken feet frozen.With a crispy bottom, soft skin, smooth stuffing and overflowing soup, what could be more tempting than this?

Main Ingredients

Auxiliary Ingredients

When I eat, I get my favorite flavor juice, which can be vinegar or sauce. I use the four in one flavor juice of bean paste, chopped pepper, vinegar and sesame oil. It tastes very good.

Step 1 . After the chicken feet are cleaned, take a large soup pot, fill more than half of the pot with water, boil the chicken feet, ginger slices, cooking wine and salt, boil again, turn to low heat, and simmer slowly for 2 hours until the soup is thick, and turn off the fire when the water is half.

Step 2 . Strain out the soup, pour it into a container with a lid, cool it, and put it in the refrigerator for more than 4 hours.

Step 3 . After the soup has solidified into a frozen state, take it out upside down.

Step 4 . Cut into small dice.

Step 5 . Cut the pork in front of the pig into small dices and put them into the cooking machine. Add an egg and a tablespoon of cooking wine, and stir them into meat paste.

Step 6 . Mix pork stuffing with chicken feet jelly, add salt, cornstarch, chicken essence, pepper and soy sauce, mix well, and then put them into the refrigerator again for refrigeration.

Step 7 . Place the flour in a large basin, nest in the middle, add yeast and water, and stir with chopsticks to form a floc.

Step 8 . Knead into a smooth and even dough.

Step 9 . Cover with protective film and ferment in a warm and moist place to twice the size.

Step 10 . Take out the dough and knead it round again. Cover it with a damp cloth and let it relax for 20 minutes.

Step 11 . Roll the long strips, cut into small pieces, roll them round and flat, and roll them into round dough.

Step 12 . Wrap meat stuffing, fold, and wrap into steamed buns.

Step 13 . Brush the bottom of the wrapped bun with water.

Step 14 . Place in the sesame bowl, and cover the bottom with sesame.

Step 15 . Pour a proper amount of oil into the pot, and place the steamed stuffed buns with sesame seeds neatly in the pot.

Step 16 . Add clean water, and the water volume should be just below the steamed buns.

Step 17 . Cover the pot, turn it to medium heat after boiling it over high heat, and fry until the water is completely drained.

Step 18 . Finally, open the lid and sprinkle with scallions.

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