Hometown Lanxi Famous Snack (Chicken Bun)

I have lived abroad for a long time, and I miss my hometown snack chicken bun very much, and my grandmother would often make it for me to eat before she was alive. Now that my grandmother is gone, I rely on my memory to do it myself. It's not just the food that eats, it's the nostalgia.

Ingredients

Flour 250 g

Water 140 g+-

Mincedmeat 250 g

shallot 250 g

Egg 5

Salt Appropriateamount

Whitepepper Appropriateamount

Darksoysauce 15 g

Lightsoysauce 15 g

Cookingwine 15 g

Essenceofchicken Appropriateamount

Mincedginger 5 g

MSG 3 g

Cooking Instructions

Add the flour to warm water and form into a soft dough. Cover and set aside.
Mix the minced meat with minced ginger, salt, chicken essence and pepper.
Wash the green onion and cut into small pieces.
Cut the dough into 60 to 65 grams or so and roll out as thin as possible. Top with minced meat.
Spread a handful of green onions.
Wrap the pie with the bun wrapping technique, and don't close it.
15 grams of dark soy sauce, 15 grams of light soy sauce, 15 grams of cooking wine, 3 grams of monosodium glutamate (if you don't like it, you can leave it out)
Beat an egg, add a spoonful of the seasoned sauce, add a pinch of pepper and stir well.
Heat oil in a pan, reduce heat and put in the pies.
Slowly pour the flavored egg mixture down the chopsticks through the hole left.
After pouring the egg mixture, pinch the mouth together. Cover the pan over low heat and fry slowly.
Fry on one side until golden brown, turn over and cover the pot and continue to fry slowly over low heat, then add a small half bowl of water, cover the pot, and continue to cook.
Fry until the water is dry, turning over on both sides until golden brown and crispy.
The water is dry, the cake is crispy, and it can be cooked!
The outside is crispy, the inside is delicious and juicy, and the egg liquid is all penetrated into the shallots. It's really worth the time to try it.