Hi friends, Da Ye and Er Bai noticed that our overseas followers really enjoy our dough food recipes, so today we are here with a Henan specialty, Pan fried buns! Pan fried buns with beef, carrots and glass noodle filling. Even though the ingredients are simple, the combination works wonders. The buns taste so delicious and the taste lingers. Do you also want to know how to get rid of the gamey beef taste? Just watch the video!
Ingredients: flour, yeast, baking powder, water, minced beef (30% fat 70% lean), carrot, glass noodle, ginger, scallion, salt, five-spice powder, thirteen-spice powder, white pepper powder, huangjiu rice wine, soy sauce, sesame oil and starch
Steps:
1. Mix flour, yeast and baking powder with water. Rest the dough for 15 to 20mins.
2. Put minced ginger, scallion pieces, carrot chunks, soaked glass noodle pieces together and season with salt, five spice, white pepper powder and thirteen spice. Then add huangjiu rice wine and water and mix well, followed by soy sauce and sesame oil.
3. Split the half-rested dough into pieces, and roll it into sheets that are thicker in the middle and thinner on the edges and put in the filling.
4. Mix 1 part starch to 2 parts flour, and add water to make the mixture a bit runny.
5. Heat up the pan and pour in some oil. Put the buns into the pan and make sure the pointy ends are aligned. Add in the starch and flour mixture, the amount of water depends on the size of the buns. Start with high heat until reducing the liquid, put in a bit more oil. The buns are ready when the bottom is dry and cripsy and can be served after topping up with a bit sesame oil.
Hello everyone! We are Lao Fan Gu, old men from Beijing that excel at eating, cooking and chit-chatting.
Our dishes are good-looking, delicious and hardcore. Both of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.
Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.
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10 сен 2024
