Fried buns, also known as fried buns, are common snacks in Anhui, Jiangsu, Shandong, Hebei, Taiwan, Guangdong, Hong Kong and Macao. They are made of a thin layer of flour and water. The fillings are pork, shrimp and scallops. Shrimp is added to Guangdong fried buns and Korean food is added to Taiwan fried buns. It has a history of more than 500 years. It originated in Lijin County, Shandong Province (formerly known as “Phoenix City”), and is now mainly known as Qiaozhuang town (Caizhai Village) in Boxing County, mostly distributed in the Northeast towns of Boxing County. During the Ming and Qing Dynasties, it was the intersection center of Haihe River and land road and a famous commercial port. Merchants gathered and shops were numerous. The unique Fried Bun came into being. Taiwan’s water bag was brought into Chinese mainland and became local flavor after the two World War. A small Fried Bun, can be petty, can be tall, but also warm stomach and warm heart.


300g flour
3 G yeast powder
3 chives
Appropriate amount of flour and water
5 ml sesame oil
15g starch water
10 ml soy sauce
4 g salt
100g pork stuffing
5g ginger foam
120 g warm water


Step 1
Yeast powder into warm water, stir until dissolved, and then slowly add the warm water into the flour, do not add all the yeast water at a time, according to their kneading hand, little by little to add, do steamed stuffed dough is more suitable for a little soft. Cover the kneaded dough and ferment it to twice the size in a warm place (the fermentation temperature will directly affect the fermentation time of the dough. In hot summer, the dough can be fermented in about 40-50 minutes. It takes about 2 hours for the dough to ferment at 20-27 ℃. Add minced shallot, salt, sesame oil, soy sauce, ginger foam and water starch to pork stuffing, stir well, marinate for about 10 minutes

Step 2
Sprinkle a little flour on the chopping board to prevent sticking. Put the dough on the chopping board and continue kneading for 3-5 minutes to exhaust. Then knead the dough into long strips. Cut into 15g small flour preparation and roll into round dough. Take the right amount of meat stuffing and place it in the middle of the dough. Knead it into a small bun. If you think it's troublesome, you can pinch it casually without exposing the stuffing, and put the mouth down. After kneading, the steamed buns must be placed in a warm place for two times of fermentation, and the steamed buns can grow slightly; Take 1 small spoon of flour and half a bowl of water, mix it into thinner flour water and set it aside

Step 3
Add a small amount of oil to the electric cake rack, add small steamed buns to the 7 layer of heat, and fry until the bottom is golden. Stir the half bowl of flour and water with chopsticks before pouring into the pot, then cover and fry again, and observe the water. When the water is dry, add half a bowl to the pan until the water is dry and turn off the heat. Turn off the heat and simmer for a few minutes