The home-style practice of fried buns is fluffy and soft, fragrant and delicious, and the elderly and children love to eat it

There are a variety of fillings for fried buns, the most common ones are melon eggs, leek vegetarian three fresh, pork and green onions, celery meat, radish meat, etc., all the fillings that can make dumplings can be made into fried buns. My favorite thing to eat is our local fried bun called live filling, which is a stuffing made of pork marinated with green onion and ginger, five-spice powder, light soy sauce, and then fried in peanut oil and mixed with leeks, vermicelli and fungus. The pork belly is stir-fried in oil to bring out the aroma of fat, and the flavor of leeks is incomparable. It is made of bread and is soft and fluffy, the taste is crisp but not hard, fragrant but not greasy, and the elderly and children love to eat it. Today, I will share with you the method of fried buns with live filling.

[Specific ingredients] 500 grams of flour, 5 grams of baking powder, half a kilogram of pork belly, half a kilogram of leeks, fungus, and an appropriate amount of vermicelli.

The pork belly bought in the supermarket is ground into meat filling by the seller, marinated for one hour at home with green onion and ginger, five-spice powder, and light soy sauce, put it in a pot and stir-fried, and then pour in the bean paste and stir-fry until fragrant.

Pick the leeks, wash them, dry them and chop them, put them in a pot, pour in a spoonful of peanut oil, stir evenly to lock in moisture; Soak the vermicelli and fungus in warm water until soft, clean and chop them and put them in a basin, and pour the fried meat filling into the basin together after cooling.

Pour 5 grams of yeast powder into 300 grams of warm water to melt, pour 500 grams of flour into the basin, mix the dough with the yeast water that has just melted, stir it into cotton wool while pouring, and then knead it into a smooth dough by hand. Close the curtain and make the dough twice as large. After the dough is ready, put it on the board and then knead and exhaust, knead the dough into long strips, cut it into equal sizes, flatten the dough, roll it out with a rolling pin, and wrap it with the filling.

Because it is bread, wrap it and put it on the curtain, cover it with a cage cloth and let it be steamed for another 10 minutes.

Evenly smear a layer of oil in a frying pan, put in the buns when it is hot, fry slowly over low heat until the bottom is golden, pour a bowl of water along the edge of the pan, cover the 1/3 of the buns, cover the pot and fry over high heat until there is no water in the pot, sprinkle with black sesame seeds, and the fried buns are ready.

The fried bun just out of the pot is golden in color, one side is crispy, three sides are soft and fragrant, serve it on the table to eat while it is hot, crisp but not hard, fragrant but not greasy, the taste is delicious, you can come to a dish of vinegar garlic sesame oil juice if you like dipping sauce, if you are accompanied by a bowl of thick millet porridge, you are really satisfied, this is the taste of home!