How to make shrimp and choy sum pan-fried buns

Many people say that they can cook, but in fact they are just particularly good at making instant noodles. In order to avoid this embarrassment, let's learn together. First, let's take a look at the method of making shrimp and Chinese cabbage pan-fried buns.

1. Flour, dry yeast, baking powder, sugar, warm water, rapeseed heart, fresh shrimp, salt, chicken essence, rice wine, white pepper, sesame oil, cooking oil, shallots, and cooked black sesame seeds.

2. Add dry yeast, baking powder and sugar to the flour.

3. Use warm water to make dough.

4. Let the dough rise in sugar for 30 minutes.

5. Chop the rapeseed heart into small pieces, add appropriate amount of salt to the chopped rapeseed heart and mix well, marinate for 10 minutes to remove the water, then squeeze out the water and set aside.

6. Cut the shrimp into small cubes and sprinkle with salt and a little pepper.

7. Add a little rice wine to the chopped shrimps, mix well, and marinate for 10 minutes.

8. Pour the shrimps into the blanched vegetables, add a little chicken essence and pepper.

9. Pour appropriate amount of sesame oil and olive oil into the chopped shrimp and vegetables, mix well and set aside.

10. Take out the dough that has been fermented with sugar and knead it evenly, then relax it for 10 minutes, then divide the dough into strips.

11. Use your hands to pinch the dough into round strips of uniform size.

12. Flatten the dough into a round shape and wrap the filling in the dough.

13. Make small buns by pleating them and place them in a greased baking pan.

14. Cover the pot and fry over low heat for 3-5 minutes.

15. When the bottom of the buns turns slightly yellow, add a small amount of water.

16. Cover the lid tightly and simmer for 2-3 minutes, then add a small amount of water and continue simmering for 2-3 minutes.

17. During the cooking process, turn the pan several times to ensure even heating. When the water in the pan is almost dry, open the lid and sprinkle chopped shallots and cooked sesame seeds on the buns while there is still moisture on them. This will make the shallots and sesame seeds stick firmly to the buns and will not fall off. Fry for another minute after the moisture is gone.

18. When the bottom of the buns is completely dry and crispy, they are ready to be served. Using this method, the bottom of the buns can be kept crispy while the outer skin remains white, soft and delicious. Now all operations are completed.

19. This is the effect of the bottom of the bun after being fried, it tastes very crispy.

20. The skin of the buns is white and the texture is very soft.

21. The filling is fragrant and delicious.

Dear foodie friends, you can’t wait any longer! The editor has already whetted your appetite. Then take action quickly and make your own shrimp and Chinese cabbage pan-fried buns to satisfy your cravings.