How can I make a good water fried bread?

To Shandong Zibo has been more than ten years, here breakfast often eat water fried buns and roasted fire, every time to eat water fried buns will come on a bowl of sour paste ferry. Water fried bread is the flavor of traditional snacks here, breakfast naturally less water fried bread,

The most famous or Shandong Zibo, water fried bread belongs to the Lu Cuisine, here this people are called fried bread, vegetarian and meat, fermented bread on the good stuffing, placed in a pan fried into both sides of the golden brown, bite on the outside of the crunchy, tender, fresh and tasty. There are beef fried bread and pork fried bread, vegetarian leek fried bread and celery fried bread and so on.

Whether meat or vegetarian will add green onion and ginger, five spice powder you sesame oil modulation, popular with people's favorite breakfast.

Introduce the practice of pork fried bread. Prepare 500 grams of flour, 200 grams of pork, 50 grams of vermicelli, 250 grams of leeks, 3 grams of yeast, a tablespoon of oil, 2 small spoons of salt, 5 grams of green onions, 5 grams of ginger, sesame oil five spice powder in moderation, 300 grams of water.

1. Warm water to melt the yeast added to the flour and dough. Put aside to ferment. Cut the meat into small dices, chopped green onions and ginger, chopped leeks, vermicelli soaked in advance and chopped, put peanut oil in the pot, after the oil is hot, put the meat stir fry, add two spoons of soy sauce, a spoonful of salt, the right amount of five spice powder stir fry evenly, sheng to the basin, leeks, add soy sauce, salt, sesame oil mixed into the bun stuffing.

2. In a pan smeared with a little oil, heat over low heat, wrapped buns spread in the pan, between the buns to leave a gap, frying for a while when the bottom becomes golden, pour in the pre-adjusted water starch, water and starch ratio is 12:1, the amount of water did not exceed the bottom of the pan. Cover the pot with a lid, simmer for a while, turn off the heat when the water dries up, and the buns can be shoveled out.

At the foot of a mountain in a beautiful countryside, there is a small store specializing in selling water fried buns, and every morning and noon are people coming and going, so lively. The owner is a local rural sister, at first glance is a capable sister. She said that the oil used for the pan-fried bread is soybean oil, which is extracted from home-grown soybeans, and it tastes very good.

The pan-fried buns are now ready to be cooked, with a crispy bottom and tender skin, making them appetizing to the eye.

The moncler outlet store said he comes here almost every day with his friends, and that the two of them can eat as many as 16 in a single meal, while one of them can eat as many as 8 in a single meal.

The child, who is also a regular visitor, ate 5 dumplings in one meal, which is quite a lot of food.

The lady told us that they sell more than 10 pots a day, one pot is more than 90 water fried buns. That's more than 1,000 a day, so business is really booming in this beautiful little countryside.

The filling crispy bottom of the water fried bread who all like to eat, the countryside sister there we can not often eat, but we can also do it ah, ah, come to learn it.

Practice:

1. Yeast warm water melt, pour into the flour, and into a smooth dough, fermentation to 2-3 times the volume.

2. During the fermentation period, prepare the meat filling, mince the five-flower meat, add green onion, ginger, green pepper, diced green bean curd, add a spoonful of consumed oil, moderate salt and five-spice powder and mix well, add appropriate amount of soy sauce and sesame oil to enhance the flavor.

3. After the dough has risen, take it out of the air and knead it smoothly, then let it rise again for 5 minutes, roll it into long strips, and divide it into small dosages.

4. Covered with the meat filling, kneaded into your favorite way, you can also do the same as the rural sister, the dough into a steamed bun-like appearance. After the package and then slightly fermented for about 10 minutes, eating will be more fluffy oh.

5. Light the fire hot pot, overheating, pour in a moderate amount of oil, the buns yard in the pot, frying a few minutes on low heat, corn starch and water into the water starch along the side of the pot into.

6. Covered with medium heat for 10 minutes, you hear the sound of the pot zip, zip, zip, zip, zip, zip, zip, zip, zip, zip, zip, zip, zip.

Water fried bread in our Jiaodong region is often eaten food, because it is simple and convenient, good taste, so popular home cooking.

Accept a kind of home cooking we often do,

1, warm water to soak open the yeast, add the right amount of sugar

2, with yeast water to live noodles, while pouring water, while mixing with chopsticks, basically into a strip, and then with the hands and the good dough, put in a basin, placed in the warmth of out of the awakening

3, the leeks selected, washed, chopped. Pork cut into cubes, chopped filling. Two fillings put a piece, first add peanut oil and mix, and then add salt, taste of fresh seasoning

4, the dough and good, pulled into the dough, rolled out, wrapped in the filling, and put in a warm place to wake up again.

5, water fried bread is best to use a flat pan, hot pan cool oil, put on the rise of the raw bun embryo, until the buns slightly fried, you can add water. Cover the pot,

5, when the water is almost dry, add a stirred a small amount of starch water, evenly poured, wait for the leaning dry can

Note:

1, water fried bread can be divided into two kinds of dead and hair surface, a characteristic, compared to the dead surface or simple, save the process of awakening,

2, lukewarm water soaked yeast, it is best to add sugar, conducive to the propagation of yeast < /p>

2, the best way to make yeast, the best way to make yeast is to add sugar, it is good for the propagation of yeast.

3, the meat filling or their own chopped incense, better than the machine stirred

4, the amount of water frying water fried buns buns height half of the water is enough

5, the last pouring of starch, can also be used as a substitute for flour water

Golden and crispy bottom, soft and delicate crust, tight and freshly scented meatballs, full of juice, and thick onion sesame aroma, which is the raw pan-fried buns to give the ultimate feeling. This is the ultimate feeling of Shengjian Bao. This is the best way to make this flavorful shengjianbao. Just come and try it

Making fried dumplings pay attention to three parts of the skin jelly, seven parts of the meat filling, the following I give you an introduction to the filling

Recipe:

500 grams of minced meat (three fat and seven lean), 7 grams of salt, 15 grams of monosodium glutamate (MSG), 19 grams of sugar, 225-300 grams of cold water, 6 grams of wine, 30 grams of ginger, 30 grams of minced green onions, 30 grams of pepper, 1 gram of five-spice powder, 2 grams of sesame oil 30 grams of soy sauce, a little bit of 8 grams of cooked soy sauce, a little bit of sesame oil. A little soy sauce 8 grams, 50 grams of cooked lard, 375 grams of minced jellied skin.

Preparation: 1. Put all the ingredients into the minced meat, stirring repeatedly in one direction, feel strong, add water and stir, water 4-5 times to add. Each time to beat vigorously before adding water.

2. Then add lard (do not feel like changing to sesame oil), sesame oil and stir.

3. Then add the crushed jelly and mix well, freeze until thick and become slightly hard, easy to wrap the filling.

4. package when sprinkled with chopped green onion. The role of freshness and aroma. This is a very small tip Oh.

And then introduce you to the practice of jelly, home to do the amount is less.

1. 600 grams of pork back skin, remove the oil and hair, blanch and add 2400 grams of cold water, green onions, ginger 40 grams each, large fire boil, with a small fire to cook until the skin is crispy.

2. Meat skin, green onions, ginger out, discard green onions, ginger not used, meat skin into the cold water soak a little, into the meat grinder crushed.

3. Put back into the original soup to reboil, while cooking and skimming off the foam.

4. When the soup is thick paste, you can leave the fire, sprinkle pepper, let it freeze naturally, and finally out of the jelly about 1800 grams. When used into the meat grinder into minced can be.

The ratio of the dough for making pan-fried bread is:

500 grams of flour, 12 grams of sugar 5 grams of yeast, 6 grams of baking powder, 285 grams of cold water (in summer and the noodles must be used with cool water, warm water in winter),

Production: 1. Flour sugar, yeast, baking powder, mix, add the water and knead into a dough, cover the plastic wrap refrigerator to wake up for 15 minutes.

2. take out and knead again, roll long strip, under the dose, plastic wrap sealed, at room temperature (23C long strip) field hair 30-40 minutes (about 1 times the size). The first thing you need to do is to roll out the dough directly and wrap it with the filling.

3. Prepare a frying pan, add oil to the pan, put the buns on the raw embryo, turn on medium-low heat, fry the bottom of the buns on the color, start to add water, shake a little bit, so that the water and oil evenly, cover, simmer, if the buns are large and not easy to cook, in the middle of the water can be added 1-2 times.

4. When the water is dry, turn off the heat and slowly fry until the bottom of the bun is golden and crispy, sprinkle with cooked sesame seeds, chopped green onion, simmer for a minute, you can get out of the pot.

Note: If you add a little flour and cornstarch to the water, into the water batter, fried fried buns have a golden and crispy potpourri, very tasty, the batter should be very thin, can not be thick.

Learn more about food technology welcome to pay attention to, or leave a comment below to talk about.

There is a lot to be said for making water fried bread and noodles

The term is "water noodles"

Add water of different temperatures according to the seasons

Knead repeatedly to achieve

"soft but not rotten, full of muscle" degree

"soft but not rotten, full of muscle" degree

"soft but not rotten, full of muscle" degree

"Soft but not rotten, full of muscle" degree. "

The preparation of the filling for the water fried buns is also very delicate

First of all, fresh beef brisket is used

and then it is repeatedly chopped by hand for three hours

to ensure that it tastes fragrant but not greasy in the mouth

After the meat has been chopped, it is very important to mix the filling

More than ten kinds of spices such as peppercorns, star anise, fennel, dahurica, etc. are added to the buns to ensure that the meat is not too soft and tender.

















































All traditional beef fried breads are made of beef, beef, and vegetables. All traditional pan-fried dumplings are stuffed with beef

Wrap a large ball of meat filling around a sheet of dough

Gently close it and it's ready for the skillet

Use a special round steel pan

Evenly grease the bottom with soybean oil

Evenly layer the dumplings

Pour water over the dumplings, cover the pan with a lid, and fry them for five minutes

Wait for the water to heat up and evaporate into water and steam. The water heats up and evaporates

After that, remove the lid

Pour a little oil on the pan and continue frying for about one more minute

Water fried dumplings are one of the most famous foods in the east of Henan Province and the southwest of Shandong Province! Crispy outside and tender inside, tender and delicious! For the water fried bread this kind of food, we Yu Dong people still have a right to speak, because in our hometown, everyone is almost from eating to big. Every morning a bowl of spicy soup, and then 2 dollars of golden color, fragrant water fried bread, eat that called a beauty. Shangqiu Yongcheng's Xuehu Beef Water Pancake Buns in the Northern Song Dynasty was the imperial seal of approval for the "Second Grade Buns"! And Kaifeng Xiaolongbao alongside!

But how can you make authentic Henan water fried bread? Water fried bread to do a good job, to master the following four points. Tip 1: and noodles! Water fried bread to be able to do a good job, the noodles must be and good. Flour and leavening to add warm water and dough, and then put a little alkaline water, and after a good cover to wake up, put in a warm place for 10-15 minutes, and then pull the noodles into a small piece, and then roll the small piece into a bun skin. Remember the skin should be thicker in the center and thinner on the sides!

Tip 2: Mix the filling! Real water fried buns must be made with beef! Mince the beef, onion, ginger also chopped (note: ginger to peel, onion as long as the white onion), ready salt, chicken essence, pepper, cumin powder, peanut oil, soy sauce. Put the chopped green onion and ginger together with the seasoning into the meat and mix well to form a filling. Add a few drops of small milled sesame oil into the stuffing to make it more flavorful! Remember to make sure it's the small-ground sesame oil.

Tip 3: Make the dough, beat the filling, and then wrap it up! The method of wrapping water fried buns is basically the same as that of ordinary buns, take an appropriate amount of bun filling and put it in the middle of the crust, pull the crust up from the edge to the center, then slowly pinch the crust in a counterclockwise direction to make a crease, and then finally turn the opening slightly counterclockwise to pinch it tightly.

Tip 4: The heat! To make water fried buns must master the fire. Pan frying pan with oil to heat (at home you can also use the electric pancake pan) will be placed on the buns in the frying pan, frying 3-5 minutes, and then add the appropriate on the white pasta paste water (water into a little flour can be stirred into the pasta paste water), cover and change to a small fire, frying 3-5 minutes and then add a little oil, and then cover and simmering frying for 5 minutes can be. When the bottom is charred brown, use a spatula to separate the pan from the bottom of the pan, turn off the heat, this time the delicious water fried buns are finished!

Main ingredient wheat flour 500g auxiliary ingredients meat or leek filling 400g yeast 5g baking powder 5g warm water 325g

1. flour digging pit to add yeast, baking powder, water into a dough, fermentation ten into open.

2. Roll strip, under the dose, rolling.

3. Pack the filling into a biscuit, put it into an electric skillet with a little oil, and reduce the temperature to 180 degrees.

4. One side of the frying until slightly browned, turn over, pour the pan with 30 grams of flour to make thin pasta water, up to one-third of the billet, cover the pan with a lid, do not turn over!

5. When the water in the pan is almost dry, pour in a little sesame oil and turn over when the bottom side is golden brown.

6. Turn the pan over and fry for a minute.

7. Plate up and remove from the pan.

The history of water fried buns has been more than 500 years, throughout the ages, has been popular, and now known far and wide, known all over the world, foreigners ate, none of them do not praise. Where is the most authentic? Shandong Lijin water fried bread, Henan water fried bread, are famous!

Authentic water fried buns, can not be separated from the frying, cooking, steaming together, under the interaction. A focus on three tender, talking about the finished product on one side of the caramelized flavor, three sides of tender! The essence of the water fried bread! To do a good job of water fried bread, it seems so complicated, in fact, it is very good to learn, the following share the specific method, what need to pay attention to the small places, you will understand how to do.

1, molasses: 500 grams of flour,

yeast 6 grams of warm water (about 40 or so) stirred to melt, poured into the flour, stirred into flocculation,

Knead until the surface is smooth, not sticky hands, not sticky pots to stop, try to be soft, should not be thick. Cover with plastic wrap and allow to rise for 30 minutes.

2. For the filling, chop the pancake into minced pork, add chopped ginger, green onion and mushroom. Start seasoning: salt, chicken powder, pepper, sesame oil, clockwise stir evenly to taste. (Filling according to their own preferences to put, leek filling or cabbage filling, beef filling, etc. can be.)

3, the filling: the wake up the noodles, kneaded into strips, divided into uniform size of the agent, rolling pin rolled into a round skin, than the dumpling skin thicker.

Put the meat filling, close the mouth into a bun.

4, flour water: flour add the right amount of water and mix well. (The ratio is 1:20, try to thin a little, this is very important to decide to fry the ice floats beautifully.)

4, water frying: pan hot, turn the heat down, add a little oil to avoid sticking to the pan (not more). Buns into, slightly fry for a while, add flour water. Turn to medium heat for about ten minutes, the temperature gradually increased, in the process of frying, the bottom skin of the buns caramelized skin crispy, the role of water vapor, so that the inside of the buns of the meat filling contains juicy tender, while the other three sides of the skin is soft and tender and palatable. Frying, boiling and steaming at the same time to play to the extreme, to achieve the best taste!

Finally observe the changes to avoid paste. Ten minutes later uncovered, if the water is not dry, continue to fry for a while. Out of the pan with a plate inverted out, beautiful ice flowers present. This one color and flavor of the water fried bread production is complete!

Water fried buns, Shanghai people called the pan-fried buns, Shandong people more called stove package, the basic practice is to hair bread filling into the pot after adding water to fry, the practice is simple, do a good job have to work hard.

A good water fried bread, must be the pan ba browned and crispy, the surface is soft and not hard, meat and vegetables fresh, to do these three points, there are details to master.

One is the pot, it is best to have a pan, pan thick, fire is good to master, easy to not paste the pot.

The second is the filling, some places like to eat meat made of water fried buns, some places people like to eat meat made of water fried buns, such as Qingdao region popular "Gao Mi stove package" must be made of diced meat, no one ate with meat; as for the vegetables, the main choice of seasonal fresh vegetables.

The third is to do the water fried bread live surface problem, which is also my long-term summarized experience. The water fried bread surface to be soft, it is best to use yeast, the old noodle hair of the surface is suitable for making steamed bread is not suitable for making water fried bread, the old noodle water fried bread surface is hard, not delicious.

Fourth, how is the charred potpourri formed? A successful water fried buns, the potpourri is burnt, so people especially want to eat. Water frying, that is, the buns in the pot after adding water to fry, called water frying, learning on this water, add water, do not add pure water, slightly put a little flour, fried out of the formation of a wonderful potpourri.

Fifth, why is someone fried out of the water fried bread panba is black? This is burnt pot, that is, the bun is not wrapped tightly, leakage, leakage of water to form a burnt pot, do water fried buns, buns should be wrapped well, can not penetrate the water.

I want more pasta information, more communication.

Thank you, I am your friend Wang Xiaofeng, an old cook.

Breakfast is usually buns steamed buns dough noodles ah this kind of, in fact, I love to eat buns in the morning, I do not know if you have eaten water fried buns, which is my favorite ah, today is to introduce you to the most authentic water fried buns as well as water fried buns practice, learn to do their own breakfast at home ah.

Mention of water fried bread

Many people are not unfamiliar

But only eat the authentic water fried bread people

Only understand that the tantalizing taste

By no means the average person can imagine

Today, we will take you to see

Yongcheng Xuehu Town beef water fried bread

- Xuehu water fried bread -

The most important thing is that we have to be able to make the best use of our time and money. p>

In Yongcheng, the easternmost county in Henan Province

We met Master Nie, who has been making water fried bread for generations

This is the sixth generation of water fried breads

The family has been passing down this craft for nearly 200 years

There are a lot of rules for making water fried breads and making the flour

The professional term for it is "water", which means that it's a very delicate process.

The water temperature varies according to the seasons

After repeated kneading, the dough must be

"soft and sinewy"

The fillings for the dumplings are also very delicate

First, fresh beef brisket

is used. First of all, fresh beef brisket is used

and then manually chopped repeatedly for three hours

to ensure that the flavor is not greasy in the mouth

After the meat has been chopped, the step of mixing the stuffing is very important

Peppercorns, star anise, fennel, Angelica dahurica, and other dozen kinds of seasonings

are fried and then ground to powder

and added in the chopped beef brisket meat

and then add soy sauce, soy sauce, and water. Soy sauce, soy sauce, and water

Stir continuously in one direction to mix well

Finally, add green onion, ginger, sesame oil, and boiled vermicelli noodles

After stirring, the meat mixture is already fragrant

All the traditional pan-fried dumplings at Xuehu Lake are filled with beef

Wrap the large amount of meat on the surface of the pan

Gently close it up, and then you can put it on the pan

Using the special pan-fried dumplings, the meat is ground into powdered form

The meat is fried in a special sauce that is specially made for the purpose.

Use a special round steel skillet

Evenly grease the bottom with soybean oil

Place the dumplings evenly

Cover the skillet with water and fry for five minutes

Allow the water to heat up and evaporate

Uncover the skillet

Drizzle the skillet with oil and continue to fry for another minute

Another way to cook the dumplings is to put the dumplings into the skillet, which are filled with beef and meat.

One by one, the golden-colored, fragrant

Xuehu Beef Pan-Fried Buns are ready to be cooked!