Making Breakfast at Home Every Day, But This One is the Most Tempting: Full of Juice and Flavor, My Son Loves It!
My son is on a long vacation and spends most of his time at home eating fried buns, especially liking the ones I make. In his eyes, the filling in stores is not tasty, so as long as the child likes to eat, I am very willing to make it. Recently, I've been eating it for breakfast. It's not just because the child likes it, but even my family members love it!
The filling of the fried buns has pure meat and bamboo shoot filling, of course, to let the child experience different flavors every time, I also keep changing the way I make it. Today's breakfast fried bun is my son's favorite flavor. The filling is very substantial and full of meat. For meat-loving children, it's irresistible!
I often make some braised pork or red-braised pork at home because I still need to go to work. When my son is left alone at home, I cook myself and then reheat the braised pork, slice it, and stir-fry some green vegetables. That solves lunch. It's very convenient, so I don't worry about him eating alone. Moms can also take a look at this combination!
I always make a large batch of red-braised pork, and today's fried bun was suddenly requested by the child one day, so I rushed to make the filling and used the red-braised pork. Surprisingly, the child loved it!
Red-braised Pork Fried Buns
Dough ingredients: 400g flour, 100g cornmeal, 5g yeast, 2g baking powder, 210g water, 50g boiling water, 2g salt, 15g edible oil
I added cornmeal to this fried bun to make it healthier. You need to pre-gelatinize the cornmeal. This will make the buns very soft and fluffy. You first add cornmeal to boiling water and stir it into a granular state, then mix it with other ingredients and flour to form a smooth dough, cover it with a damp cloth and let it ferment for 15 minutes.
The weather is getting hot now, so letting the dough ferment for 15 minutes can also make the dough rise. Then continue to knead it into a smooth long dough and divide it into 50g pieces.
Press down the dough skin and then use a rolling pin to roll it into buns with thin edges and thick centers. Remember: when rolling the dough, cover the remaining unoperated ones with a damp cloth to prevent them from drying out.
Then, add the appropriate amount of red-braised pork and shape it into buns. Seal the mouth tightly.
Then, brush the bottom of the electric pan with oil, put the bun skin into it, small fire, after the bottom is solidified, add a little water, the water level should be halfway to the height of the bun, then cover the lid, medium fire, steam for a while, this way the buns will be cooked faster.
Open it again, when the moisture evaporates almost, and the buns are basically cooked, at this time we can drizzle a little oil, sprinkle black sesame and chopped green onions, wait for a few minutes until the bottom is crispy and golden, you can eat it.
Come and have one in the morning, it's enough in half an hour. A large plate at once, the whole family can eat. The red-braised pork filling is juicy and flavorful. It's no wonder the child likes to eat it so much.
Here's a sharing of red-braised pork filling. Five hundred grams of pork belly, appropriate amount of dried shiitake mushrooms, 1 spoon of yellow bean sauce, oyster sauce, sugar, soy sauce, thirteen spices, chicken essence, and wine.
Cut the pork belly into small pieces, blanch and wash it, then put it in a pot and heat edible oil, add sugar and stir-fry until the sugar caramelizes, then add pork belly and soaked dried shiitake mushrooms, cinnamon stick, star anise, and bay leaf, and stir-fry until fragrant, then add wine, add all the seasoning, water to cover the ingredients, boil over low heat for about 50 minutes, finally add a little cornstarch and stir-fry until the soup is thick, then put it in the refrigerator for later use. Just cut a little and you get red-braised pork filling.
It's the most tempting breakfast to make at home, juicy and flavorful, and my son loves to eat it!
That's all for today's food sharing. I'm Dance Spirit Small Kitchen, an original author in the food field, and I am committed to making ordinary ingredients into home-cooked flavors. Welcome everyone to continue to follow me. Also, this picture and text work are original works of Dance Spirit Small Kitchen. Please do not other media copy or steal pictures, violators will be held accountable.
