Special fried dumplings
A few months ago, I wanted to eat steamed stuffed buns, especially big meat buns. Ha ha ~ I almost bought all the nearby steamed stuffed buns stores during that time. Unfortunately, I couldn't find any delicious food, nor did I sell fried steamed stuffed buns. The only thing that tastes good is Laotaimen's. Most of them are steamed buns with northwest characteristics, which are not suitable for my taste and can not be used to eating.I always wanted to make it by myself. Unfortunately, I didn't learn how to make nice steamed buns, so I put them on hold. But it didn't stop me from eating steamed stuffed buns and studying the delicious stuffing. I read many books and videos on the Internet. Only then had the original formula.Finally, I worked hard when I couldn't put it off. But it's still ugly. Make do with it.Steamed buns are delicious. To sum up, they are soup, ingredients and dipping materials. Generally, the soup dumplings outside are only meat filled with skin jelly, which has a single taste. There is no delicious soup. So I added pork bones, chicken legs and pig skin into the broth to make meat jelly and cut it into pieces. In this way, the final soup is very delicious, and the taste is no longer single.The ingredients used for meat stuffing are not the ready-made thirteen spices, but the thirteen spices ground by ourselves, plus the common spices in Western food: Thyme, perilla, fragrant grass and bay leaf.The last dipping material is made of pengpeng's chili oil. It tastes super fragrant.1. In high room temperature and summer, the amount of yeast is halved.2. The proportion of pork stuffing is 4:6.3. You can use the commercially available thirteen spices.
Step 1 . Boil the meat jelly one day in advance: wash the pork bones and chicken legs with boiling water for standby. Wash the pig skin and boil it. Scrape off the fat inside. Remove the hairs from the surface. (I bought the cleaned pig skin shreds) Put them into the pot, add water and boil them, skim the blood foam on the surface. Boil for 3 hours at low and medium heat under boiling condition, filter out the residue and freeze. (The rest can be frozen and cut into pieces for soup)
Step 2 . Yeast is boiled with 35-40 ℃ warm water
Step 3 . Put the melted yeast, baking powder and sugar into the flour.
Step 4 . Add warm water and noodles. Knead smooth
Step 5 . Then put it in a warm place and ferment for 2 hours until the dough is twice as big. Rub the hair until smooth.
Step 6 . Dice the aspic.
Step 7 . Add onion and ginger water, sesame oil, soy sauce, rice wine, chicken powder, salt and pepper into the pork stuffing
Step 8 . Add the ready-made thirteen spices or self ground spice powder (pepper, purple cardamom, amomum, nutmeg, cinnamon, star anise, woody incense, angelica dahurica, sannai, ginger, dried ginger, cinnamon, clove, fennel, ground into fine powder thyme, perilla, vanilla, bay leaf (dry) each 1/4 teaspoon), and stir a proper amount of aspic and warm water in one direction until the meat is sticky.
Step 9 . After the dough is fermented, take 25-30g of skin and add 30g of filling.
Step 10 . Make a bun.
Step 11 . Brush a layer of oil on the pan and add the steamed buns.
Step 12 . The steamed stuffed buns will continue to ferment, and there should be space between them.
Step 13 . Add a little water and fry over high heat for 8 minutes. Sprinkle with scallions and sesame seeds before cooking.
Step 14 . Dipping material
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