How to make Putian fried buns

Putian fried buns are a clam dish. This is a delicious and famous Han nationality. It is famous for its thin skin beauty. The method of Putian fried buns is to use lean meat, dried shrimp, mushroom ends, shredded radish, and chopped green onions. First wrap it with fried egg slices wrapped in walnuts, make a large filling, then ferment flour as the skin, pinch the chrysanthemum petal shape to seal it and fry it in a pan with heated peanut oil for about 10 minutes. When the pot is out, the small fried bags are slightly yellow and emitting heat, it will emit an aroma, which will increase people's appetite.

①Brief introduction

Putian fried buns are famous for their thin skin, delicious fillings, and diverse flavors. The filling is made of diced lean meat, shrimp, chopped mushrooms, shredded radish, and chopped green onions. First, wrap the walnut-sized filling with fried egg slices. Then use fermented flour as the skin, pinch out the shape of chrysanthemum petals to seal it, and then fry it in a frying pan in hot peanut oil for about 10 minutes. When out of the pan, the small fried buns are slightly browned, emitting hot steam and a fragrant smell that greatly increases your appetite.

②Ingredients

【Main ingredients】500g fine flour<BR><BR>

[Supplementary ingredients] 250 grams of pork, 125 grams of green onions, 200 grams of yeast noodles, 50 grams of soy sauce, 50 grams of sesame oil, 100 grams of cooking oil, 700 grams of cabbage or zucchini, and appropriate amounts of refined salt, alkaline noodles, seasoning noodles, minced ginger, and water.

Preparation method

① Mix flour and yeast together, add warm water and knead into dough. Then add alkaline water and a little sugar, knead evenly, put on a table, pinch into 40 small pieces, and roll each into small round pieces.

② Chop the meat into small pieces, add soy sauce and salt to simmer, then add chopped ginger, onion and seasoning noodles into the meat and mix well, then add chopped cabbage or zucchini that has been pressed out of water and sesame oil, and mix well to make stuffing.

③ Wrap the stuffing in the skin to make big round dumplings, commonly known as flatbreads, and place them on a deep-bottomed griddle that has been evenly oiled (special griddle) until full. Pour 50 grams of cooking oil into it, cover and fry for 5 minutes. Then pour in 800 grams of white flour soup and a little flour into clear water to make noodle soup. Cover and fry to turn it into steam to transfer heat and simmer until cooked. Pour in 50 grams of cooking oil, cover and simmer for another 5 minutes. When the bottom turns brown, use a spatula to separate the edges from the bottom of the pan, turn the pan over, and remove from the heat. When eating, use a small spatula to scoop it into the plate.