When it comes to raw fried buns, it's definitely an unbreakable snack, with black sesame seeds on the top, golden crispy bottom, and a full and juicy filling that makes hungry diners who wake up in the morning immediately have an appetite. Raw frying should be eaten while hot, use chopsticks to pick up one, first bite through a small bite, suck a mouthful of the rich soup inside, and then dip the vinegar to bite down, crisp and tender bun skin, mixed with the deliciousness of meat filling and broth, that is called a satisfaction!
By Marusho Delicious Research Institute
<h2>Royalties</h2>
Meat skin 500 g
Minced meat 300 g
1 egg
Marujo black bean original soy sauce 15 ml
Sea Ace Cooking Wine 30 ml
Onion ginger to taste
A little white pepper
Salt 5 g
Flour 200 g
Yeast 2 g
Baking powder 1 g
Warm water 120 g
Cooking oil to taste
Black sesame seeds to taste
<h2>Practice steps</h2>
1: Add the skin, ginger slices and green onion, and the sea emperor cooking wine. Cook the skin until transparent, chopsticks can easily poke and then turn the heat down, remove the onion and ginger and discard it, and continue to cook for about 30 minutes
2: Remove the skin, cut into small strips and put them into a wall breaker
3: Add an appropriate amount of boiling water to the skin of the meat and whisk into a liquid without particles
4: After pouring into a container and cooling, refrigerate for more than 6 hours
5: Take out the frozen skin, cut into small cubes and set aside
6: Add ginger, salt and a pinch of white pepper to the minced meat
7: Re-add Marusang black bean original soy sauce, Haihuang cooking wine and 1 egg, stir clockwise
8、Add the meat skin jelly and stir well[1]
9、Add 2g yeast, 1g baking powder and 40ml of warm water to the basin[2]
10: Stir until dissolved, then add 200g of flour
11: Mix in 80 ml of warm water several times, stir into a snowflake flocculent and knead into a smooth dough. Wrap the dough in plastic wrap and let rise for 30 minutes
12: Remove the dough, knead the fermented dough, exhaust the dough, and then knead it into long strips
13: Divide the dough evenly into about 18 grams of agents
14: After taking a potion and pressing it flat, roll out the raw fried skin with a rolling pin and roll it out
15: Wrap in frozen meat and pinch tightly at the mouth
16: The raw fried bun is closed with the mouth facing down
17: Heat the pan with cold oil, put the wrapped raw frying bun evenly into the non-stick pan, and fry on high heat until the bottom is golden brown
18: Add flour water that is less than half of the buns[3], cover and fry for about 8 minutes
19: Uncover, sprinkle with black sesame seeds and continue to fry over medium heat for 5 minutes. Turn off heat, cover and simmer for 2 minutes
20, raw fried bun completed, the juice is fresh and fragrant, bite a bite will burst the juice ~
<h2>Tips</h2>
[1] The meat filling and the skin jelly are added in a 7:3 ratio, if the soup is slightly more, it can be 6:4 [2] When stirring the flour, pour the warm water temperature of about 35 degrees [3] Corn flour or flour appropriate amount, add water to dilute to get flour water
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