4hw.com.cn: it is understood that the Fried Bun was originally a specialty of Shandong Province. Because of its good taste and good taste, there are gradually fried buns in many places. So is the pan-fried bag raw or cooked? Let's take a look at it in detail!
Where is the specialty of Fried Bun
Pan Fried Bun is a specialty of Shandong Province. It belongs to the cuisine department. It has a long history and is a traditional snack in China. But now, Pan Fried Bun can be seen in many places.
Pan Fried Bun belongs to Yu cuisine, which originated in Kaifeng and has a history of more than 500 years. Today, it's best known for its crispy and tender outside and fragrant inside. The taste is crisp but not hard, fragrant but not greasy, and the taste is delicious.
"Pan Fried Bun" is one of the famous foods in the east of Henan Province and southwest of Shandong Province. It is abbreviated as "Pan Fried Bun" by local people. It is flat and round in shape, with golden color at the top and bottom. The stuffing is mixed with onion, ginger, five fragrant powder, sesame oil and fine salt. The skin is fermented with wheat flour. Put the steamed bun in the pan for a little time, add the water, pour the sesame oil, turn it over and out of the pan. It becomes a popular food for the people.
Is the Pan Fried Bun raw or cooked
The method of frying in water is pan fried, but it's not the same as what we often say.
In the process of cooking, the water fry package is integrated with boiling, steaming and frying. Just out of the pot, the water fry bag is famous for its golden color, crispness on one side, tenderness on three sides, crispness but not hardness, fragrance but not greasiness, and delicious taste.
In terms of the degree of facial hair, the Pan Fried Bun needs a little more 'flesh' (that is, the degree of facial hair is deeper and softer, soft enough, and the pan fried bun is delicious) and the filling method is also different. The pan fried bun is usually filled with pork, while the pan fried bun is usually filled with beef or leek. Pan fried bread directly with water, while pan fried bread will use surface water, and finally to pour some butter, before out of the pot to fry on both sides.
The method of water frying
Ingredients: 200g beef filling, 1g green onion, 5g black pepper, 3G salt, 15ml soy sauce, 8g sugar, 15ml sesame oil, 50ml Lake powder
Practice:
1. Add 15ml of water lake powder, salt, chopped green onion, soy sauce, black pepper and white sugar into the beef stuffing, mix well, and mix them in the same direction until the meat stuffing is firm, and finally add sesame oil to mix well when it is sticky;
2. The dough is pulled to the size of a ping-pong ball, then rolled into the middle thick, thin around, wrapped with beef stuffing;
3. Spread a thin layer of oil on the pan, wipe off the excess oil with a paper towel, put it into the bun, heat it with a small fire, and make the bottom of the bun absorb some oil;
4. Then pour in the remaining water starch, cover the lid, heat with medium or small fire, and remember to rotate it a few times in the middle to avoid uneven frying;
5. Until the water in the pot dries out gradually, and the sound of "bareness" appears, open the lid, turn to a small fire, pour in 15ml of practical oil, sprinkle a spoon of sesame seeds, and then continue to fry until the bottom is golden.