1: Pork and green onion stuffing (minced pork, mixed with cooked oil, salt, pepper, spiced powder, a little sweet noodle sauce and sesame oil). )

2. Live and wait.

3; Make buns. Oh, by the way, use dough.

4: burn oil in the pot. When the oil is 8 minutes hot, put the buns vertically in order and mix with a spoonful of flour (in a big bowl). Pour in, cover and cook over high heat 10 minutes, then open the cover and dry the paste, pay attention to the heat and turn to low heat.

Second,

1. Mix the dry yeast with warm water, add to the flour (according to the instructions) and knead thoroughly.

2. Making meat stuffing: Add salt, pepper, a little monosodium glutamate and chopped green onion to the pork belly stuffing, add a little water, stir evenly and repeatedly, preferably in one direction, and then put it in the refrigerator for 30 minutes.

3. Wrap the meat stuffing in a small frying bag with the prepared noodles.

4. Put oil in the pan, light it to prevent the prepared fried bag from entering, add cold water, flatten the top of the fried bag, cover the lid, turn on the fire, and lift the lid when the water is almost dry. Switch to medium heat, slowly turn the pot, let one side of the pot roast on the fire and fry until golden brown.

Third,

Raw materials: ordinary powder and high refined powder.

Meat stuffing: pork belly and lean meat

Ingredients: chopped green onion, white sesame, sugar, baking powder.

Making:

1, get the flour out first. The ratio of ordinary flour to high-precision flour is 7: 3. Add 65g baking powder to the flour, which is twice as much as the flour. Add water (put 2 handfuls of sugar in the water). This is the method of flour.

2。 Stir pork belly and lean meat at the ratio of 4: 1.5, add onion and ginger, and add soy sauce, sugar, salt, monosodium glutamate and water to the meat after stirring. This is the way to trap meat.

3. After the dough is ready, put the medicine, put the straw skin into the meat, and make buns. Note: Generally, steamed buns have mouths, while fried buns have no mouths. The mouth of the steamed stuffed bun is pinched with three little fingers.

4。 After making steamed bread, put it in a cage for a while and steam it for 5 minutes. After steaming, put it in the pot and fry it with less salad oil. The pot should be rotated so that the steamed buns are not connected to the pot, then fried until golden brown, sprinkled with sesame seeds and chopped green onion.