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Monday, 9 May 2016

Pan-fried Salted Fish Pork Bun 咸鱼肉碎煎包



This is simply a delicious and juicy minced pork bun filled with some fragrant salted fish. It makes a great snacks, light meal or even breakfast! 





Ingredients: (Yield 7 mini buns)

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Bun: 外皮

100g Flour 面粉 100克

50g Hot Water 沸水 50克

20g Cold Water 冷水 20克


Filling: 馅料

150g Minced Meat 肉碎 150克

20g Salted Fish  梅香咸鱼 20克

1/2 tbsp Ginger Juice 姜汁 半汤匙

1/2 tbsp Chopped Spring Onion 青葱半汤匙,切碎

1/2 tbsp Chopped Small Onion 小葱头半汤匙,切碎


Seasoning: 调味

1.5 tsp Soy Sauce 酱油 1 1/2 茶匙

Dash of White Pepper 少许胡椒粉

1.5 tsp Sesame Oil 麻油 1 1/2 茶匙

1 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1 茶匙


Method:

1. Stir together hot water and flour. Stir in cold water, form a dough. Cover and let it rest in the fridge for 30 minutes. 
把沸水加入面粉,搅拌。再加入冷水,搅拌成面团。盖好,放进冰箱休面30分钟。

2. Mean while, heat some oil in the skillet, fry the salted fish until fragrant. Remove from heat, set aside to cool.
把咸鱼煎香。待凉。

3. In a bowl, add all filling and seasoning ingredients. Stir until well combined. By now, the mixture should smell really good! 
将所有馅料和调味料搅拌均匀。这时候,肉馅已经是好香的,对吧?

4. When the dough is ready, knead for 2-3 minutes. Divide the dough into 7 portions. Wrap  the filling. (refer to the step by step in the picture)
先把面团揉2-3分钟。然后分成7份。包馅料(可以参考以上的图)。

5. Heat some oil in the skillet, cook the bun for 1-2 minutes or until the bottom is slightly brown, add some water, cover the skillet with lid, let it cook until no more sizzling sound. Remove the lid, flip over the bun, cook until both sides are golden brown. 
先把锅烧热,放少许油,把包子煎1-2分钟。加少许水,盖上锅盖。煎干水后把另一面煎至金黄色即可!

6. Serve immediately.
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Enjoy!

Note: Don't forget to soak and dry the salted fish before pan fry.









































































































This recipe is adapted from a recipe shared by Wai Leng. 谢谢Wai Leng分享
  
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