Speaking of raw frying, the names vary from place to place, the northern one is called water frying bun, and the southern one is called raw fried bun.
Shanghai's name is more special, called [raw fried steamed buns]
And there are also two kinds of schools, one is the filling with meat skin jelly soup juice, that is, the steamed bun is fried downwards
Raw fried steamed buns
Filling ingredients: 500g minced pork, 6g salt, 15g light soy sauce, 5g soy sauce, 5g cooking wine, 5g minced ginger, a little green onion, 80g crab powder, an egg (about 1,3 left, used to wrap the small wontons taste very good)
Dough ingredients: medium flour 325g, water 185g, corn oil 15g, yeast 4g
Garnish: white sesame seeds to taste, green onion to taste
Raw fried steamed buns
1. Put the dough ingredients in a bread machine and knead the dough for 20 minutes
2. Rice wine functions to ferment to 2-3 times larger
3. Remove the exhaust to relax for 15 minutes
4. Prepare the minced meat at this time
5. Mix the minced meat and seasoning well
6. Add crab powder and mix well
7. Add the eggs and stir in one direction until the minced meat is strong and set aside
8. Roll the slack dough into long strips and divide into small pieces of about 20g
9. Sprinkle powder
10. Squeeze the rolling pin with your hand to roll out into a thin outer and thick outer skin
11. Take the minced meat (about 20g) and wrap it into the mouth
12. Put corn oil in the pan after preheating
13. Drain the prepared buns into the pot
14. Fry for about 3 minutes over medium-low heat until the bottom surface is slightly browned
15. Pour in about 80g of cool water
16. Cover and simmer until moisture is dry (about 10-12 minutes)
17. Open the lid and simmer sesame seeds and green onions for 1 minute to cook
Because the crab powder itself is already very delicious, there is no need to add umami agents to the seasoning
Heavy taste can be appropriately increased in the amount of salt and soy sauce
I'm moderate
Best consumed by hot