West Henan Beef Water-Fried Bun Recipe and Copywriting
Compilation of ingredients and preparation method for Western Henan Beef Pan-Fried Buns recipe and seasoning
Ingredients
Salt and chicken essence (each)
25 g
Thirteen-spice and soy sauce 15 g
10 g
Sesame oil and chili powder (each)
50 g
Cooking wine
10 g
Egg liquid
25 g
Instructions
1
Step 1
Fresh beef neck meat 500 g plus ginger 25 g, green onion 250 g, and round onion 150 g are chopped to wheat-grain size. Tofu skin tendons 1 kg are soaked in boiling water until soft, then cut into shreds. The meat paste is mixed with salt and chicken essence, 25 g each, thirteen-spice 10 g, soy sauce 15 g, sesame oil and chili powder 50 g each, cooking wine 10 g, and egg liquid 25 g; beat in one direction to form a filling, then finally add the tofu skin tendons and stir evenly.
2
Step 2
Old leavened dough 200 g is mixed with flour 1.5 kg and warm water 1 kg to form a leavened dough, then fermented overnight at 30°C. To the fermented flour add 100 g of alkaline water (about 15 g of alkali), knead until smooth, and rest for 10 minutes.
3
Step 3
Pinch off each 30 g of dough as one portion, roll it into a round sheet more than 3.5 inches in diameter, place 45-55 g of filling in the center of the wrapper, and pinch into pleated buns. Place 15-20 buns per pan.
4
Step 4
Heat a flat frying pan over medium-high heat. First drizzle in 50 g of vegetable oil, place the beef water-fried buns in the pan with 0.5-1 cm spacing between them. Mix 150 g of water with 30 g of flour and 30 g of starch, pour the mixture into the pan, cover, and cook for 3-5 minutes. Once the water has evaporated and a thin crust forms on the bottom of the buns, switch to low heat. Lift the buns with a spatula, then brown the other side for about 3-5 minutes until cooked through. Key points follow.
5
Step 5
This type of bun is pan-fried with water and oil. Avoid using too little water or oil. The oil mainly prevents sticking, enriches the color, and protects the surface of the raw buns from scorching. The water vaporizes and circulates during cooking, promoting the maturation of the raw buns. Adding too much water can easily cause the surface to gelatinize; adding it too late or too little can easily scorch the buns or leave them undercooked.
6
Step 6
Use medium to medium-low heat as the main setting: start on medium heat, and switch to low heat when browning the other side. The heat is strongest at the center and weaker toward the edges. The buns should be arranged from the edge inward, and their positions should be adjusted promptly as needed.
