My family loves to do this for breakfast. It is simpler than steamed buns and more nutritious than fried dough sticks. The whole family is eager to eat it.
The weather is getting hotter and hotter, and what to eat for breakfast becomes a big issue. Today, Rong'er will share with you a lazy version of fried buns. No need to pinch the folds, no need to wake up twice, it is easier and faster to make, and the taste is super delicious. Let's take a look at it together!
List of ingredients: 500 grams of all-purpose flour, 2 grams of salt, 3 grams of yeast, 270 grams of warm water, 1 leek, 4 eggs, salt, chicken essence, oyster sauce, sesame oil
Come and knead the dough first: 500 grams of all-purpose flour, 2 grams of salt, 3 grams of yeast, and 270 grams of warm water. First, use chopsticks to stir the flour into a fluffy dough, then start kneading the dough, first basically knead into a dough, then cover Wake up for 10 minutes.
Knead it again and it is easy to knead and smooth. Knead it into a smooth dough with moderate hardness and softness. Cover it with plastic wrap and set it aside to wake up to twice the size.
Then prepare 1 handful of leeks, wash and dry them.
Beat four eggs into a bowl and add a spoonful of salt to mix.
Then heat up the oil in a pan, pour in the egg liquid, use chopsticks to slip it, and fry it into pieces. Just pour it out and set it aside.
At this time, the water of the leeks has also been drained. First chop them, then put them together with the eggs, add a spoonful of cooking oil to lock the water, and then start seasoning with salt, chicken essence, oyster sauce, and sesame oil, and mix well. .
After the dough is ready, take it out directly, move it to the cutting board and knead to exhaust, and then knead the dough to its original size.
Poke a hole in the middle, then pull out a long strip, and finally divide it into equal-sized noodles, sprinkle with dry flour to prevent sticking, and then flatten the noodles.
After all are flattened, you can roll the dough. Take a dough and roll it out into a circle. The thickness should not be too thin. After rolling, you can start wrapping. Put a spoonful of filling in the middle, and then use your favorite. The method is pinched.
How convenient and how to pinch, I use the method of making dumplings, which is faster to operate, a small dumpling-shaped bun is ready, and all the embryos are completed.
Pour the oil into the pot, put in the raw embryos, cover the lid and fry slowly over low heat.
After frying until the bottom is golden brown, pour in half a bowl of water, the amount of water is enough for one-third of the buns, then cover the lid and turn to medium-low heat to continue frying. You can use water or starch water. If it is starch water, you must remember to make it lighter and less starch.
Fry until the water in the pot is dried up, then turn off the heat, simmer for 1 minute, and then take out the pot, take a larger plate and buckle it upside down.
The delicious and good-looking dumplings are ready. This method is simple and delicious. The bottom is golden and crispy, the upper layer is soft and fluffy, the taste is richer, and the taste is more fragrant.
Tips:
Leeks are easy to get out of water. First, drain the water, and then add cooking oil to prevent water from coming out.
When the water is finally drained, it must be fried slowly on a low fire, otherwise it will be easily mushy.
The method of this lazy fried bun is as simple as it is, as long as the filling is not leaked, so don't pay too much attention to the shape, as long as it is delicious.
In fact, after the dough is kneaded, it can also be stored in the refrigerator for one night. After fermentation at low temperature, it can be wrapped directly after getting up and warming up the next morning. It is also very fast and convenient to make. Moreover, the low-temperature fermented dough will have a more delicate taste, and it tastes very good!