mini thumb fried buns are here
As big as a thumb
This is too cute⑧!
You can eat 10 fried buns in one bite
Although they are small, the meat filling is not sloppy at all, they are stuffed enough, the bottom is fried crispy, and every bite is juicy!
Preparation materials
Stuffing: 500 grams of meat filling, appropriate amount of green onions and ginger, appropriate amount of cooking wine, salt, light soy sauce, chicken essence, appropriate amount of sugar, 500 grams of meat skin jelly ;
Fried skin: 600 grams of flour, 300 grams of warm water, yeast 7 grams;
pork skin jelly: 250 grams of pork skin, green onions, water, ginger, cooking wine, salt, chicken essence, pepper, appropriate amount;
production steps
(1) Select fine fat and lean pork belly, peel and set aside.
(2) Wash the removed meat skin and boil it in boiling water for a while;
(3) Cook until the meat skin changes color, take it out, use a knife to remove the fat and oil, and pluck out the hair on the skin;
(4) Boil another pot of water, put the washed pig skin in, add onions and ginger and bring to a boil, add cooking wine and skim off the foam;
(5) Transfer to a stew pot and simmer for about 1 hour, until When the meat skin is soft and rotten, take out the cooked meat skin;
(6) Use a food processor to smash the meat skin or cut it into cubes with a knife, and put the broken meat skin back into the pot;
(7) Add minced ginger and pepper powder, salt and chicken essence or MSG.
(8) Skim off the scum until there is almost no scum;
(9) Add the onion knots and continue to stew for 1 hour;
(10) Filter the stewed meat juice;
(11) Cool and let it go Put it in the refrigerator to chill, and the skin will be frozen .
(12) Wash and chop the pork into minced meat
(13) Put the chopped minced meat into a basin, pour in the cooking wine, mix well, and let it sit for a while;
(14) Wash and cut the onion into sections, peel and slice the ginger. , put in a food processor, add 180g of water, and stir;
(15) Filter to get onion and ginger juice; (If you don’t have a food processor, just mince the onion and ginger and soak it in water)
(16) Pour the onion and ginger juice in batches, one by one Whip vigorously in one direction;
(17) Add the minced onions, ginger, light soy sauce, salt, chicken essence, and sugar to taste, and stir evenly in one direction;
(18) Cut the meat jelly into small dices, and put the meat jelly into In the meat filling, stir evenly in one direction and set aside
(18) Pour the yeast into warm water and let it sit for a while. After the yeast melts, pour it into the flour and knead it into a smooth dough.
(19) Place it in a warm place to ferment until it has doubled in size. Roll the exhaust into a long strip and divide it into equal parts.
(20) Flatten it and use a rolling pin to roll it into a skin.
(21) The skin should not be too big. Add the meat. Filling, wrap into small buns
(22) Put oil in the pan to preheat, then place the fried buns evenly in the pan, leaving some space between the fried buns, they will expand after being heated
(22) Open Medium heat, when the bottom of the pan-fried buns becomes hard, pour a small amount of cold water and oil, cover the pot, when the water is almost dry, sprinkle with chopped green onion and black sesame seeds, and enjoy the steaming pan-fried buns. Fried la
mini fried buns, with a brown and crispy bottom, thin skin and big filling, one bite.
A dish dipped in vinegar is also good
