If you add water directly to the fried buns, then you are wrong, this is the authentic Henan method, which is particularly delicious

Fried buns

What I share with you today is the Henan-style fried bun, look at the fried bun in the picture above, don't you feel very strange, I suspect that my bun is not wrapped well? I want to tell you that this is how our fried buns are wrapped, and when I was a kid, I gave it a name called Kaixiao.

 Fried buns

Ingredients: 500g flour, 200g minced meat, 200g lotus root

Excipients: 80g shiitake mushrooms, 100g shallots, 10g ginger, 5g garlic, 1 egg, 5g yeast powder, 10g flour

Seasoning: 5ml dark soy sauce, 5ml light soy sauce, 5ml oyster sauce, 5ml cooking wine, 1g salt, 5ml sesame oil, 0.5g thirteen spices, 20ml peanut oil

Others: 250ml of warm water + 120ml of drinking water

Production process:

1. First of all, we need to prepare all the ingredients needed to make this [fried bun]: first mix the yeast powder and warm water, pour it into a basin and mix the noodles, keep kneading until it forms a smooth dough, then cover it with plastic wrap, and put it in a warm place to ferment to twice the original volume.

Fried buns

2. Peel off the skin of the lotus root, then wash it with the mushrooms and shallots for later use.

Fried buns

3. Cut the mushrooms into small dices, cook them in a wok over medium heat until the palms are hot, pour in 10ml of peanut oil, add the diced mushrooms and stir-fry until they become soft and let them cool for later use.

Fried buns

4. Cut the lotus root into slices and then into strips, and finally cut into small dices, mince ginger and garlic, chop shallots, and put them in the filling basin together with the fried diced shiitake mushrooms.

Fried buns

5. Add 5ml of dark soy sauce, 5ml of oyster sauce, 5ml of light soy sauce, 5ml of cooking wine, 1g of salt, 5ml of sesame oil, and 0.5g of thirteen spices, stir well, beat in 1 egg, and beat vigorously with chopsticks in one direction.

Fried buns

6. Take out the fermented dough, put it on the cutting board, knead it with flour to discharge the air in the dough, knead it into long strips, and then cut it into evenly sized dough with a knife.

Fried buns

7. Take the small dough and knead it into a round slice by hand, which is about the size of the dumpling skin and thicker than the dumpling skin; Put the filling in 1/2 of it, then fold it in half to form a half-moon shape, and close the two sides slightly to form a fried bun.

Fried buns

8. Wrap all the buns in turn and put them on the board to rise for 10 minutes.

Fried buns

9. Heat the pan over medium heat until the palm of the pan is hot, brush with a layer of peanut oil with an oil brush, and evenly stack the wrapped buns into the pot with the oil heat.

Fried buns

10. Fry the buns over low heat until the bottom of the buns is golden brown, stir 120g of drinking water and 10g of flour evenly to make flour water, pour it into a pot, cover the pot and fry over medium and low heat. When the pan squeaks, the water is almost dry.

Fried buns

11. Turn to low heat and wait for the water to dry the bottom of the pot to form ice flowers, the color turns yellow, you can turn off the heat, use a spatula to scoop up the buns, the bottom is crispy, and the fried buns are fried.

Fried buns

12. Put it out of the pot and put it on a plate, and the crispy, burnt, fragrant and delicious fried buns can be eaten.

Fried buns

Cooking Tips:

1. It is recommended to mix the dough first, and adjust the filling when the dough rises, so that you can make the dough when making the filling, and the dough will rise after the filling is adjusted.

2. The filling can be replaced with any kind of filling you like, such as mutton, green onions, leeks, eggs, pork cabbage, beef radish, etc.

3. When frying steamed buns, you must master the heat, especially when frying the bottom at the end, you must use low heat, so that you can fry the fried buns that are soft on the top and crispy at the bottom.

4. You can also sprinkle a little black sesame seeds and chopped green onions on the surface of the buns before they are fried out of the pan to add color and fragrance.