Deep-friedSteamed bunsThis is a method of making steamed buns that adds a deep-fried step.Although we all know that deep-fried food is not very healthy, who can resist the crispy texture of deep-fried steamed buns!The crispy and crunchy texture, combined with the aroma of the meat in the buns, is irresistible!

Authentic recipe for deep-fried steamed buns

Ingredients

Flour1000g,Pork700g filling, meatGelatin300g,Saltand appropriate amount of vegetable oil.

Instructions

1. Cut the pork skin and gelatin into grain-sized pieces, and mix it with the pork filling. Place it in the refrigerator.2.Flour

Place on a cutting board, make a pit on one side, add a little salt and water and make a dough, knead repeatedly, let it rest for a while, then knead it until smooth and soft. Rub a little vegetable oil on your hands to form a strip, and cut it into 80 dough pieces, and then flatten each one into a circular dough about 5cm in diameter.3. Hold the dough with your left hand, add the filling, and pull up the sides of the dough to pinch and close the bun, and put it in a steamer.4. Add water to the steamer, use high heat to boil, and place the steamer on top of the pot. Cover it and steam for about 15 minutes, then take it out and cool it.

5. Add vegetable oil to the wok, heat to 7-8 parts, and then put the steamed buns into the hot oil. Turn them with a spoon while frying for about 2 minutes. When the surface of the buns has small bubbles and turns light yellow, take them out and heat the oil again to make them golden yellow, then take them out and drain the oil.Meilele Food Encyclopedia: Techniques for making deep-fried steamed buns1. When making dough, add a little salt to make the dough soft and crisp, and to cause bubbles when frying.

2. When pinching the bun, it must be tight to prevent the filling from leaking.3. Do not overcook the buns when putting them in the pot to steam. Stop when they are 7-8 parts cooked.4. When frying the buns, it should be done in two steps. The first step should be slightly lower in temperature, and the second step can be slightly higher in temperature.

Homemade recipe for deep-fried steamed buns

Ingredients

500g flour, 400g pork filling, 10g fragrant oil,

soy sauce

20g,

white sugar

10g, green onion 50g, appropriate amount of salt,

ginger

juice 15g, 2000g edible vegetable oil (about 100g).Instructions1. Chop the pork into minced meat, and put it in a bowl. Add ginger juice, soy sauce, salt, and white sugar and mix well. Then, while stirring, add appropriate amount of water to the meat until it becomes sticky. Add chopped green onion and fragrant oil and mix to make the filling.2. Put the flour in the bowl, add a little salt and 300g of boiling water, and make a dough. Let it rest for a while, then knead it until smooth and soft. Place it on a cutting board, use a little edible vegetable oil to rub into a strip, and cut it into 50g 4 pieces, and then flatten each one into a round bun, and wrap it with filling, pinch 20 patterns, and close the bun.After making all the buns, put them in the steamer, use high heat and boiling water to steam for 5 minutes, then take them out and cool for 2 minutes.3. Place the wok on the fire, pour in the edible vegetable oil, heat to 6 parts, and then put the buns in the pot. Keep stirring with a sieve while frying for about 2 minutes. When the surface of the buns has small bubbles and turns light yellow, take them out and cool.Before eating, put the buns in the pot again, and fry until the surface is golden yellow, and then take them out.

Instructions

1. Chop the pork into a fine paste, place it in a bowl, and mix with ginger juice, soy sauce, salt, and sugar. Then, while stirring in one direction, gradually add an appropriate amount of water to the mixture until the pork becomes sticky. Finally, mix in chopped green onions and sesame oil to form the filling.

2. Place flour in a bowl, add a pinch of salt and 300g of boiling water to form a dough. Let it rest briefly, then knead and smooth it out. Place it on a cutting board and, using a small amount of cooking oil, roll it into long strands. Divide the strands into 4 pieces of 50g each, and roll each piece into a circular shape, filling it with the prepared filling. Make 20 pleats on each, then close the opening to form the steamed buns.Once all the buns are steamed, place them in a steamer and steam for 5 minutes. Remove them and let them cool for 2 minutes.

3. Heat a wok over high heat, add cooking oil until it's about 60% heated. Then, place the still-warm buns in the wok and continuously stir-fry for about 2 minutes, until the surface of the buns turns light yellow and small bubbles appear. Remove them and cool.Before eating, place the buns in hot oil (about 80% heated) and fry until the surface is golden brown.