What kind of cuisine does a simple fried bun belong to? Is it difficult to make this kind of food? 1. Fried dumplings belong to Henan cuisine, which originated in Kaifeng and has a history of more than 500 years. Now the most famous pan-fried bun in Laize is crispy outside and tender inside, with a fragrance of ten miles. Yeast powder brewed in warm water is added to flour to make flocculent dough, and water is added to make smooth dough. If you don't like coarse grains, you can use white flour directly. Sliced meat (cut in the store), add 1 tablespoon soy sauce, 1 g salt, a little pepper and chicken essence, and mix well for later use. Wash fennel and control water.

2. Chop the minced meat (it's still a little long in the picture, and the chopped meat can be cut more finely), mix with the sliced meat, add 3g of salt, 5g of vegetable oil, a little chicken essence and sesame oil, and mix well. Ferment the dough to 2-3 times the size, poke a hole, and do not shrink or collapse. Squeeze into a uniform dough, and press it into a thick and thin dough in the middle. It should be noted here that the dough should not be pressed too thin, otherwise it will not expand well and will be easily burned into dead dough. Add a proper amount of stuffing, and the thumb and forefinger cooperate to knead the dough edge into wrinkles.

3. Big steamed buns, generally around 18 fold, can be pinched at will according to your own hand habits. Wrap the steamed stuffed bun and put it directly into the steamed stuffed bun covered with oil. Turn on medium heat and burn for a while until the bottom is slightly yellow. Add half a bowl of boiling water, not more than one third of the steamed stuffed bun, then cover it and turn to high heat. /kloc-it will be almost cooked in about 0/0 minutes. Boil the water in the steamed bread dry, there is a clicking sound inside. The steamed stuffed bun skin will rebound well, but it is cooked. Press a hole, you still owe it, and then burn it. What kind of yellow is branded at the bottom, according to your own preferences.

4. The skin is crisp, the juice is thick, the meat is fragrant and delicate. Take a bite, and all the delicious foods such as meat, oil, onion and sesame will stay in your mouth for a long time. It used to be all kinds of teahouses and tiger stoves (boiling water shops). The stuffing is mainly fresh pork and jelly. After 1930s, the catering industry in Shanghai had a specialty store for fried steamed bread, and the varieties of fillings were increased, such as chicken and shrimp. It's pure meat, but after adding the cooked soup treasure to the meat stuffing, there will be soup! More delicious! In order to make the bottom of the pot crispy, I added oil twice, the first time in a small amount, and the second time in a larger amount! It feels a little fried!