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Especially like to eat water Pan-Fried Dumplings's crispy bottom, how to make it more crisp?

1. Don't put a lot of salt first. Put salt when you wrap the steamed buns, which can make the stuffing more tender and juicy, and the water Pan-Fried Dumplings tastes better. Make meat stuffing, put 3G pepper, 2g cinnamon, 2g star anise, 6g cumin, 1g fragrant leaves, add a small amount of water, boil out spice water.

2. Set the juice: after the water evaporates completely and a uniform ice flower-shaped crispy skin is formed at the bottom, open the lid of the pot and continue to fry over low heat until the bottom is more crisp. Pay attention to the heat should not be too large, so as not to scorch. Out of the pot: gently remove the steamed buns from the pot with a shovel and be careful not to destroy the crisp bottom. Put the steamed buns on oil-absorbing paper and drain the oil slightly.

3. Add water: add enough water to the pot, the amount of water is less than half the height of Pan-Fried Dumplings. Cover the pot and continue to cook over medium heat. At this time, the water began to evaporate, and the crispy crust at the bottom of Water Pan-Fried Dumplings gradually softened. Observe moisture: when the moisture is about to evaporate, open the lid of the pot and observe the moisture in the pot. If the water has almost evaporated, you can turn to a low heat and let the water slowly evaporate, so as to prevent the water from evaporating too quickly and causing the bottom of Pan-Fried Dumplings to paste off.

4. Pour a little oil into the pan. After heating, put the steamed buns on the bottom of the pan one by one. Heat over low heat and let the oil crisp the bottom of the steamed buns. Pour the starch water into the pot, cover the pot and bring to the boil over medium to medium heat. Pan-fry until the water is dry for about 5 minutes. When the bottom of the steamed buns is scorched yellow, separate the sides from the bottom of the steamed bun with a shovel, turn it over and remove from the fire.

The practice of fried buns in Henan Province

The specific methods of Henan fried buns are as follows: chopped onion and ginger. Pour water into the meat stuffing: add a small amount of water to the meat stuffing, stir with chopsticks in the same direction, and then add water after the moisture disappears. Repeat for 3 to 4 times and beat until glued. Finally, put the chopped onions on the meat stuffing. Boil the yeast with water and set aside for a few minutes. Mix flour, sugar and oil well. Pour the yeast water into the flour and stir with chopsticks until the moisture disappears.

The flour is mixed into a smooth dough, which is fermented and cut into small preparations. Henan characteristic water Pan-Fried Dumplings's practice step 1 pork stuffing with chives chopped with a knife, add pepper in the middle of the water. Boil sweet potato noodles in water, cut into pieces, add meat stuffing, then add ingredients and mix well. Henan characteristic water Pan-Fried Dumplings's practice step 2 wraps into a big dumpling, the interface is a little smaller.

After the oil is hot, put the steamed buns neatly into the pot; 1 prepare half a bowl of water, put a small amount of flour and stir well, pour into the pot, cover and fry; 1 wait until the water is dry, you can turn off the fire; 1 open the lid and divide the thin skin into four with a spatula, then shovel the steamed buns, the bottom of the steamed buns is facing up, and the bottom is golden brown; 1 put it on a plate and eat it.

Pan-fried steamed buns mix flour and fermented noodles with warm water to form dough, then knead in alkaline water to wake up a little, pull them into 40 small pieces and roll them into small pieces one by one. Chop the meat, simmer with soy sauce and salt, then mix the chopped ginger, spring onions and seasoning noodles into the meat, then put on the chopped cabbage or zucchini and sesame oil, mix well into the filling.

The Family practice of Shui Pan-Fried Dumplings

Water Pan-Fried Dumplings's practice: prepare materials: flour, yeast, water, pork stuffing, spring onions, ginger, salt, soy sauce, pepper powder, cooking wine, sesame oil. In a large bowl, mix the flour, yeast and water together to form a smooth dough. Then put the dough in a warm place to ferment until it becomes fluffy.

Flour and yeast powder are used to make smooth dough with warm water. The dough is divided into small portions, pressed into round cakes and rolled into skin. Wrap the stuffing with leeks and eggs to make steamed buns. Heat the pan with a little oil. Put in the steamed buns. Pan-fry over medium heat until golden on both sides. Pan-fry both sides and add a little water, not past the bottom of the steamed buns. Cover and cook for a while so that the water in the pot evaporates and comes out of the pot. The delicious water Pan-Fried Dumplings is ripe.

First of all, pour a little oil in the pan. After heating, put the steamed buns on the bottom of the pan one by one. Heat over low heat and let the oil crisp the bottom of the steamed buns. Pour the starch water into the pot, cover the pot and bring to the boil over medium to medium heat. Pan-fry until the water is dry for about 5 minutes. When the bottom of the steamed buns is scorched yellow, separate the sides from the bottom of the steamed bun with a shovel, turn it over and remove from the fire.

Add flour and cornmeal to the bowl. 1 add an appropriate amount of water and mix well. Heat the pot with peanut oil. 1 put the steamed stuffed bun that wakes up. 1 add mixed cornmeal and flour water. Cover the pot and cook until dry for more than 10 minutes. Hear the sound of the pot shaking and see that the steamed buns can move so that the water Pan-Fried Dumplings is ready. Open the lid of the pot, put the plate in the pot and buckle the steamed buns over, so that the water Pan-Fried Dumplings will be ready.

Prepare 300 grams of flour and about 2 grams of edible alkali. The purpose of adding alkali is for better fermentation, on the one hand, overfermentation, but also can neutralize acid, second, add alkali taste is also good. The yeast is melted with warm water and poured into the flour. The noodles of this fried bag must be soft and soft, so that the steamed buns taste soft but not hard and delicious.

Pan-Fried Dumplings's step chart of Henan characteristic water, how to make it delicious.

The specific methods of Henan fried buns are as follows: chopped onion and ginger. Pour water into the meat stuffing: add a small amount of water to the meat stuffing, stir with chopsticks in the same direction, and then add water after the moisture disappears. Repeat for 3 to 4 times and beat until glued. Finally, put the chopped onions on the meat stuffing. Boil the yeast with water and set aside for a few minutes. Mix flour, sugar and oil well. Pour the yeast water into the flour and stir with chopsticks until the moisture disappears.

The flour is mixed into a smooth dough, which is fermented and cut into small preparations. Henan characteristic water Pan-Fried Dumplings's practice step 1 pork stuffing with chives chopped with a knife, add pepper in the middle of the water. Boil sweet potato noodles in water, cut into pieces, add meat stuffing, then add ingredients and mix well. Henan characteristic water Pan-Fried Dumplings's practice step 2 wraps into a big dumpling, the interface is a little smaller.

Start with mixing noodles and add medium gluten flour to the basin, then add yeast to a warm water bowl and stir to bring to a boil. Add 3-5g yeast powder to an average kilo of flour. Stir the yeast powder and slowly pour it into the bowl. Stir with chopsticks while pouring. Add a small amount of water to mix the noodles again. When you keep stirring the flour into a floc, knead them into dough to make water Pan-Fried Dumplings's noodles are a little bit more Microsoft.

First of all, the flour is mixed with water and yeast powder to form a smooth dough, and then the fermentation is finished and cut into large and equal small preparations. When fermenting the dough, chop the pork stuffing into minced pieces, chopped chives, and add pepper in the middle of the mixture. If you add sweet potato noodles and boil them in water in advance, still cut them into pieces, then mix them with meat stuffing, then add seasoning and mix well.

Recipe: stir the yeast powder and warm water, pour into the bowl and mix the dough, knead until the dough is smooth, then cover with cling film and ferment in a warm place to twice its original size.

Ingredients: half jin of flour, a little yeast, 200 grams of pork stuffing, right amount of spring onions, little ginger powder, right amount of black sesame. Add yeast to the flour, knead the dough in cold water and ferment it to twice the size. Add chopped onions, salt, light soy sauce, ginger powder, pepper, sugar, cooking wine, sesame oil and spring onion and ginger water to stir. Knead the fermented dough and let it stand for 10 minutes. Divide the dough into small batches and roll them into round skins, then wrap them in the stuffing and knead them into buns.

Can anyone tell me how Henan fried buns are made? Thank you

When frying water Pan-Fried Dumplings, first heat the pan, add the right amount of oil, put the wrapped water frying bag into the pan, fry slowly over low heat until the bottom is golden. After frying until golden at the bottom, add the right amount of water and cover the pot to allow Pan-Fried Dumplings to fully absorb the water until the water is completely absorbed. After the bottom of Pan-Fried Dumplings turns golden again, open the lid of the pot, sprinkle with chopped onions, turn and fry until the other side is golden brown.

Henan old-fashioned fried buns are first mixed with flour, water and yeast powder to form a smooth dough, and then fermented and cut into small preparations that are equal to each other. When fermenting the dough, chop the pork stuffing into minced pieces, chopped chives, and add pepper in the middle of the mixture. If you add sweet potato noodles and boil them in water in advance, still cut them into pieces, then mix them with meat stuffing, then add seasoning and mix well.

Put the right amount of peanut oil into the pot; 1 put the steamed buns neatly into the pot after the oil is hot; 1 prepare half a bowl of water, put a small amount of flour into the pan, pour it into the pan, cover and fry; 1 wait until the water is dry, you can turn off the fire; 1 open the lid to cut the thin skin into four with a spatula, then shovel the steamed buns up, the bottom of the steamed stuffed bun is golden brown, and cook it; 1 put it into a plate and eat it.

Start with mixing noodles and add medium gluten flour to the basin, then add yeast to a warm water bowl and stir to bring to a boil. Add 3-5g yeast powder to an average kilo of flour. Stir the yeast powder and slowly pour it into the bowl. Stir with chopsticks while pouring. Add a small amount of water to mix the noodles again. When you keep stirring the flour into a floc, knead them into dough to make water Pan-Fried Dumplings's noodles are a little bit more Microsoft.