Ingredients for Moss Vegetable Pan-Fried Buns:
– Grandma’s Village Small-Pressed Rapeseed Oil, as needed
– Flour, 300 grams
– Moss Vegetables, 300 grams
– Chives, 100 grams
– Pork, 400 grams
– Broad Bean Paste, 1 spoon
– Oyster Sauce, 1 spoon
– Yeast, 3 grams
– Chicken Flavor Powder, 1 teaspoon
– Warm Water, 160 grams
Method for Moss Vegetable Pan-Fried Buns:
1. Combine flour with yeast and warm water to form a smooth dough, let it rise to double its size.
2. Cut the meat into small pieces and place in a bowl, add Grandma’s Village Small-Pressed Rapeseed Oil, Broad Bean Paste, Oyster Sauce, and Chicken Flavor Powder.
3. Stir well and set aside.
4. Wash the fresh moss vegetables and cut into sections.
5. Blanch the moss vegetables in boiling water for 30 seconds, remove and cool, then squeeze out excess water.
6. Chop and set aside.
7. Wash chives and chop.
8. Combine moss vegetables and chives with the minced meat and mix well.
9. Knead the risen dough until smooth, roll it into a long log, cut into equal portions, flatten and roll out into bun wrappers, and fill with the mixture to form buns.
10. Once all buns are made, let them rise to 1.5 times their size.
11. Prepare a batter water: 1 spoon of flour and 10 spoons of water.
12. Heat Grandma’s Village Small-Pressed Rapeseed Oil in a pan.
13. Place the buns in the pan and fry over low heat until the bottom is slightly yellow.
14. Pour in the batter water and cover, frying until the water is absorbed.
15. Serve, with a golden and crispy bottom.
16. The fluffy and soft pan-fried buns are increasingly fragrant as you eat them.
Cooking Tips for Moss Vegetable Pan-Fried Buns:
There are tricks to making delicious dishes, and each of my dishes has its own little secret. You can search for ‘Halal Cuisine’ to directly view my recipes!
