Yikou pan-fried bun

Steamed bread skin practice:

150g flour, 75g warm water and 2g yeast are mixed and kneaded into dough, covered with plastic wrap and fermented to the size of 1 times.

Filling practice:

1, beef stuffing about 120g, chopped onion 50g, chopped carrot 30g, onion Jiang Shui, avocado oil, soy sauce and oyster sauce.

2. Pour the avocado oil into the pot, stir-fry the onion and carrot until soft, and then add the beef stuffing. Add two spoonfuls of onion Jiang Shui, appropriate amount of soy sauce and oyster sauce to taste and stir well.

The practice of frying steamed bread:

1, knead the fermented dough out of pores, then knead it into long strips, cut it into small pieces, and flatten it to form cakes with thick middle and thin edges. Wrap the stuffing and put it away.

2. Pour a little oil into the pan, and put the wrapped buns into a flat-bottomed non-stick pan.

3. After the fire turns yellow at the bottom, add water, not the bottom of the buns, cover the lid and simmer until the water is dry, fry until the bottom is golden, sprinkle with black sesame seeds and chopped green onion.