Some people don't like meat, some people don't like spicy food, but our family doesn't like noodles. As northerners, they love pasta very much. Usually, three meals a day are inseparable from pasta, noodles, cakes and batter, and even if you don't eat for two days, you feel very nostalgic.

These two days, the children want to eat meat buns again, clamoring for them every day. Although steamed buns can be seen everywhere outside, I always worry about health problems and want to make them myself, but my skills in making steamed buns are really not good, so I decided to make a lazy steamed bun for my children, which is more like a flower roll than steamed buns.

The making method of this kind of meat flower roll is relatively simple. The meat is fragrant and the sauce is rich. It has an endless aftertaste and a soft taste, which is very enjoyable. Let's share this delicious food with everyone. I believe you won't be disappointed.

Sauced pork roll

Main ingredients: chopped onion powder yeast Jiang Mo.

Step 1: Pour 300 grams of flour into a pot, add 3 grams of yeast, add a little sugar to promote fermentation, then stir the yeast evenly, mix the flour with about 160 grams of warm water, then knead it into a smooth dough, and cover it with plastic wrap to make it twice as big.

Step 2: Pour some oil into the pot, add Jiang Mo and stir fry until fragrant, then pour the minced meat prepared in advance, stir fry until the minced meat turns white, add a spoonful of soy sauce and stir fry evenly, and then take it out for later use.

Step 3: Prepare half an onion, slice it, put it into the meat stuffing, add a spoonful of salt, a proper amount of pepper and a spoonful of oyster sauce, and stir well for later use.

Step 4: Sprinkle some flour on the chopping board, rub up the noodles to exhaust the air inside, then arrange them in a rectangle, and then continue to roll them into pancakes.

Step 5: Put the stuffing on the rolled cake, then spread it evenly, then slowly roll it up from one side, roll it a little tighter, press it a little thinner, and brush it with a layer of water, so that the seal can be adhered more tightly. After rolling, cut into small doses with uniform size, and wake up for the second time 10 minutes.

Step 6: Brush the pan with a layer of oil, then put in the batter, cover it with medium heat, fry until the bottom of the pan is golden, pour in a proper amount of water, about one third, about 10 minute, and the water will dry.

Step seven, when the time is up, sprinkle with chopped green onion and you can eat.

The simple and delicious fresh meat roll is ready, the bottom is golden and crisp, and it tastes rich in sauce, which is especially satisfying. Simple and delicious than meat buns. Friends you like can try it.

Tip: In autumn and winter, the temperature is relatively cold. When mixing flour, you can burn some warm water and put the basin in warm water, which will speed up the fermentation of flour. In addition, whether making steamed bread or steamed buns, the dough should be proofed twice, so that the steamed pasta is fluffy and soft.