Live-stuffed fried buns, a unique filling, the bottom is golden and crispy, and the surface is salty, fragrant and soft.

We have a kind of local dumpling, fried stuffing called "live filling", that is, the fresh meat is fried with light soy sauce and soybean paste, and then put in the leek, fungus or vermicelli to make the filling, especially use it to make fried buns, a bite of the sauce is full of fragrance.

Let's make a "live filling" fried bun today.

Specific method: half a kilogram of meat filling, half a kilogram of leeks, 1 handful of fungus, an appropriate amount of green onion and ginger, 1 tablespoon of light soy sauce, 1 tablespoon of soybean paste, 1 teaspoon of salt, 1 kilogram of flour, 5 grams of baking powder, 1 spoon of peanut oil, 1 tablespoon of starch, 1 bowl of water.

1. Let the salesman grind the meat bought from the supermarket into a meat filling, go home and marinate it with minced green onion and ginger and cooking wine for a while, then put peanut oil and stir-fry to bring out the fragrance, add light soy sauce and soybean sauce to stir-fry, and let it cool for later use.

2. Pick and wash the leeks, control the moisture and chop them, and soak the fungus in warm water to clean and chop them. Pour the cold minced meat into the leeks, pour in the peanut oil, five-spice powder and salt stir-fried with Sichuan peppercorns, and stir well.

3. Pour 1 kg of flour into the basin, put 5 grams of baking powder and mix well.

4. Stir with chopsticks while pouring water, stir into a dough flocculent, and then start kneading the dough.

5. Knead the dough into a smooth dough, knead it until it has three lights: hand light, face light, and basin light, cover the curtain and let it ferment in a warm place for 1 hour. The fermentation time is shorter in summer and longer in winter. The fermentation time is controlled according to the climate.

6. The surface is honeycomb-shaped.

7. Put it on the board and knead the exhaust air to form a smooth dough.

8. Roll into long strips, cut evenly sized agents, and roll out into a thin dough around and thick in the middle.

9. Wrap a large bun into a circle, put it on the cover curtain and cover it with a cage cloth, and let it rise again for 10 minutes.

10. Put 1 tablespoon of starch into the rice bowl for eating, fill with water and stir well.

11. Pour oil into a frying pan, put it in the steamed buns and fry them until the bottom is yellow, pour starch water along the edge of the pan, the water can reach the middle of the buns, cover the pot and simmer over medium heat until the pot makes a "swish" sound, turn to low heat to see that there is no water at the bottom and turn off the fire, wait for 2 minutes to open the lid, and put the fried buns upside down on the plate to eat.

Tips: After putting the buns in the pot, it is best not to leave the kitchen, when you hear the sound of "sizzling" in the pot, you should keep staring at the pot, turn off the heat immediately after the water is dry, and it will be easy to paste the pan if you don't grasp the heat well, and the bottom of the fried bun will turn black.

The bottom is golden and crispy, the surface is salty and soft and glutinous, and the bite of the sauce is full of fragrance. If you like it, you can try it!