Pour soup and pan-fried buns

Ingredients: 250 grams of all-purpose flour. 120 ml of water. 200 grams of ground meat. 200 grams of pork skin jelly.

Excipients: yeast 3 grams. Baking soda 3 grams. 4 grams of light soy sauce, 4 grams of dark soy sauce, 10 grams of white sugar, 3 grams of salt. 10 grams of shredded green onion and ginger. 10 grams of dark cooked sesame seeds, 10 grams of chopped green onions. Cooking oil, about 120 ml.

1. 200 grams of flour, yeast and baking soda mix evenly, add water and knead into a dough, continue to knead for 5 minutes until the dough is smooth and delicate, cover with plastic wrap and relax for about 20 minutes until the dough is soft, but not completely fermented.

2. The dough is placed on the board and kneaded to exhaust, kneaded into a smooth dough, kneaded into long strips about 5 cm thick, and then cut into small squeezes of about 15 grams.

3. Take a large plate, grease the plate, squeeze the small noodles into the plate, and then smear the surface with a layer of oil.

4. Take a small squeeze and roll it into a round dough with a slightly thick middle, thin edges, and a diameter of about 8 cm.

5. Put the dough in the middle of the palm of the right hand and put 15 grams of stuffing on the moon, put the thumb of the left hand on the inside of the dough, and put the index finger on the outside to pinch out the edge of the small folds.

6. After pinching completely, be sure to pinch your mouth tightly, so that you will not leak the soup when frying.

7. The finished fried buns are closed face down, and they are tightly arranged in the pot and poured an appropriate amount of oil into the pan, which can reach the bottom of the fried buns.

8. Fry over medium heat until the bottom of the pan-fried bun is firm, then pour in an appropriate amount of water, about one-third of the pan-fried bun, cover the pot and turn to low heat to fry.

9. Fry for about five or six minutes, and the sound of zzi in the pan indicates that the water has dried up, and fry for a while to make the raw fried skin evenly colored.

10. Open the lid and sprinkle with cooked sesame seeds

and chive leaf rings on it.

The soup and fried buns are characterized by low crispy skin, thin skin, and a lot of juice.

Tips:

Semi-leavened dough is a dough that has not fully reached the level of fermentation. The dough is not hard to eat, but soft.

1: First of all, the fermentation time has a lot to do with room temperature, in the process of kneading the dough in summer, the dough has begun to ferment, so it only takes 5 minutes to relax to achieve the effect, and in winter, the temperature may be low for about 20 minutes, the dough is still very hard, you need to extend the time, and the dough that begins to ferment, because there is gas generated, it will become soft dough, and it does not need to ferment to 1.5 to twice as large, and it feels soft and wrappy.

2. The surface of the small squeeze can be oiled to delay the fermentation, and there is no need to use dry flour in the subsequent rolling process, but do not use too much oil, otherwise the mouth will be filled.

3. When the bottom of the raw frying becomes hard, you can add water, and immediately cover the pot with a lid after adding water, and do not open the lid in the middle of frying, otherwise the raw fried foreskin will not be cooked and will retract.

4. After adding water, you need to fry over low heat, otherwise the water will be dried up quickly, but the raw frying is not yet cooked.