1, shape
Pot stickers vary in shape from place to place, one is the shape of jiaozi, and the other is similar to burning with a wallet. The refined oil is yellow and burnt, which is delicious.
Pan-fried is the shape of steamed stuffed bun, full in shape, with sesame seeds and chopped green onion in the upper part, soft and glutinous, and golden and crisp in the lower part.
2. Different fillers
The stuffing of pot stickers is matched with different fresh vegetables according to the season, which is beautifully made and delicious.
The stuffing of raw-fried pork is mainly fresh pork with skin jelly, and the soup is full and delicious. Corn, shepherd's purse, shrimp and other varieties will also be added to the stuffing.
3. The facial hair growth is different.
Pot paste dough does not need to be fermented, and it can be mixed with cold water and warm water.
Mildly fermented dough is used for frying dough.
Second, pot stickers and frying methods are exactly the same.
1. When frying, use a pan, lightly apply a layer of oil, make the pot stickers or raw fried neatly, one by one, and sprinkle some water evenly when frying.
2. Cover the pot and fry for two or three minutes, then sprinkle with water. Bake for another two or three minutes, and then sprinkle water. You can put a little oil on it at this time.
3. Finally, pour out the oil and water, and the delicious pot stickers or fried ones will be finished. If it is fried raw, sprinkle sesame seeds and chopped green onion before taking it out.
: the practice of frying bags?
1, and noodles.
Make the prepared low flour, yeast, baking powder and milk into dough, then cover it with plastic wrap and wake it for 20 ~ 30 minutes.
2. prepare meat stuffing.
Mix the meat. Add 2g of yellow rice wine, 2g of light soy sauce, 4g of light soy sauce, 3g of salt, 4g of white sugar, a proper amount of white pepper, a little chopped water chestnut (unnecessary) and 60g of onion Jiang Shui into 200g of meat stuffing, and stir well (must be added).
Note that onion and Jiang Shui should be added in small amounts several times, and then added again after each stirring until the water is completely absorbed by the meat. Put the prepared meat stuffing in the refrigerator for 30 minutes.
Cut the prepared jelly into small pieces and mix with the prepared meat stuffing for later use.
3, modulation onion Jiang Shui. Chop onion and ginger and soak them in water.
4. Start making steamed buns as soon as you wake up. Wake up a little after wrapping and fry for a while.
5. Put the oil in the flat-bottomed non-stick pan, and then put the wrapped buns into the pan evenly.
Fry on high fire until the bottom of the steamed stuffed bun is colored and shaped, add clear water until the steamed stuffed bun 1/2, cover it and fry on medium fire for 2 minutes. Open the pot cover, sprinkle sesame seeds, cover with low heat for 2 minutes, then cover the pot cover and sprinkle chopped green onion, and continue to cover the pot for frying 1 ~ 2 minutes. At this time, after hearing the crackling sound in the pot (the water is basically dry), turn off the fire and stew for about 2 minutes.
Xia kitchen-pan-fried buns