Making method of aged fermented Suzhou-style pan-fried steamed stuffed buns

Abstract

The making method comprises the following steps: weighing 500 parts by mass of wheat flour, 250-260 parts by mass of drinking water, 20-25 parts by mass of fermented dough, 15-16 parts by mass of edible lard oil and 2.5-4 parts by mass of baking soda, and stirring to form a dough; after primary dough standing, repeated rolling and secondary dough standing, dividing the dough into dough pieces and rolling the dough pieces into wrappers with thick middle parts and thin peripheries; wrapping the stuffing into the wrappers to form pan-fried blanks, upside-down stacking the wrapped pan-fried blanks in a pot, and pouring edible oil into the pan; and finally, opening a cover with high fire for decocting, adding water into the pot, covering with high fire for decocting, then opening a corner of the pot cover with small fire for decocting, and taking out of the pot. According to the method, the yeast is added into the pan-fried wrappers, so that the pan-fried wrappers can form a round and full shape and are upright, meanwhile, the wrappers have unique flour fragrance and yeast fragrance, the tops of the pan-fried wrappers have the characteristics of being full and soft, and the bottoms of the pan-fried wrappers have the characteristics of being brown and crisp.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making old fermented Su-style fried dumplings. Background Art

[0002] Suzhou-style pan-fried buns, also known as pan-fried steamed buns, are a unique Chinese snack food in East China (mainly in Shanghai, Suzhou, and Wuxi). Its traditional production process uses wheat flour, water, edible lard, and edible salt as the main ingredients, and is made through kneading, rolling, rolling, stuffing, and finally frying.

[0003] In the past, the craftsmanship requirements for Suzhou-style pan-fried buns were relatively simple, in order to make it easier for people to master the essentials of its operation, facilitate rapid expansion and dissemination, and thus bring economic benefits more quickly. In addition, the traditional Suzhou-style pan-fried buns pursue a taste of thin skin and large fillings, and the experience of the fillings is more prominent than the experience of the dough.

[0004] Therefore, traditional Suzhou-style pan-fried dumplings all use non-fermented dough, also known as "dead dough". Non-fermented dough not only simplifies the production process, allowing pastry chefs to master the production techniques more quickly, but also prevents the dough from being made too thick. It needs to be rolled very thin, so as to meet the taste requirements of thin skin and large fillings, while also preventing the dough from becoming hard.

[0005] However, due to the traditional production method mentioned above, the best tasting time of Su-style pan-fried buns is very short. Usually, the best Su-style pan-fried buns are those that are just out of the pan. If left for a while, the top of the bun will collapse and become hard, while the bottom will become soft and dark, which greatly destroys the taste experience of the buns and greatly affects the senses and appetite of diners. Summary of the invention

[0006] In view of the deficiencies in the above-mentioned prior art, the present invention provides a method for making old fermented Su-style pan-fried buns. The produced old fermented Su-style pan-fried buns have a natural fermented yeast aroma and can maintain the fullness and softness of the top and the crispness and color of the bottom for a certain period of time.

[0007] In order to solve the above technical problems and achieve the above technical effects, the present invention is implemented through the following technical solutions:

[0008] A method for making old fermented soy-flavored fried buns, comprising the following steps:

[0009] Step 1) Weighing: Weigh 500 parts of wheat flour, 250-260 parts of drinking water, 20-25 parts of old yeast dough, 15-16 parts of edible lard, and 2.5-4 parts of baking soda as raw materials;

[0010] Step 2) Kneading the dough: Pour all the raw materials weighed in step 1 into a dough bowl and stir thoroughly to form a dough;

[0011] Step 3) First resting: Let the kneaded dough rest in the pot;

[0012] Step 4) rolling: rolling the dough after the first resting on a dough press for several times to make the dough smooth and gluten-rich;

[0013] Step 5) Secondary resting: placing the rolled dough in a pot for secondary resting;

[0014] Step 6) Rolling out the dough: Divide the dough after the second resting into 18-20g / piece dough pieces, and then roll them into dough sheets that are thick in the middle and thin around the edges;

[0015] Step 7) Wrapping: Wrap the fillings into the dough rolled out in step 6 at a weight standard of 25-30 g / piece, and wrap them into pan-fried dough by hand;

[0016] Step 8) Put into the pan: Place the wrapped pan-fried dough upside down with the sealed side facing downward in a special pan-fried iron pan, and pour cooking oil into the pan;

[0017] Step 9) Frying: First, fry the pan with the lid open for 1 minute over high heat. When uniform small bubbles appear at the bottom of the pancake, add water to the pan and fry the pan with the lid closed for 5 minutes over high heat. When all the water in the pan is converted into steam, switch to medium-low heat and fry for 2 minutes with the lid open at one corner to allow the steam in the pan to escape.

[0018] Step 10) Remove from the pan: After the steam is released, the pan-fried dumplings are cooked and can be removed from the pan.

[0019] Furthermore, in step 1, 500 parts of wheat flour, 250 parts of drinking water, 20 parts of old yeast dough, 15 parts of edible lard, and 4 parts of baking soda are weighed by mass, and the temperature of the drinking water is 23°C.

[0020] Furthermore, the method for making the old yeast dough is as follows:

[0021] Weigh 100 parts of wheat flour, 46 parts of drinking water and 15 parts of old yeast seed by mass; pour the wheat flour and drinking water into a pot and stir for 6-8 minutes, and knead into a new dough with gluten after stirring evenly; then add the old yeast seed into the pot and stir for 4-6 minutes, and stir evenly to make the old yeast seed and the new dough fully blended; put the kneaded fused dough into a constant temperature warehouse at 18-25℃ and proof for 12-16 hours; when the fused dough has a distinct yeast aroma and the dough changes from a compact state to a soft and sticky state, it indicates that the fused dough is fermented and mature, that is, the old yeast dough is obtained.

[0022] Furthermore, in step 2, the kneading time is 6-8 minutes.

[0023] Furthermore, in step 3, the initial resting time is 30 minutes.

[0024] Furthermore, in step 4, the calendering is performed 10-15 times.

[0025] Furthermore, in step 5, the second resting time is 15 minutes.

[0026] Furthermore, in step 6, the thickness of the dough at the center is 3-5 mm, and the thickness at the edge is 1-2 mm.

[0027] Furthermore, in step 8, the height of the cooking oil covering the bottom surface of the pan-fried dough is 5-8 mm.

[0028] Furthermore, in step 9, the standard for adding water to the pot is to add 30g of water for every 10 pieces of 50g / piece of raw fried food, and so on.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] The present invention is an improvement on the traditional Suzhou-style pan-fried buns production process, and innovatively adds old yeast dough, also called "old cake", to the dough formula. The proper use of old yeast can make the pan-fried buns form a round and full shape, and an upright shape, which is the biggest effect highlight of the present invention. After adding the old yeast dough to the dough, it will continue to ferment, so that the taste of the dough after it is out of the pot will present a unique noodle aroma and yeast aroma. In addition, the old yeast dough can make the dough wake up and soften, and it does not need to be made too thin according to the previous process. The top of the pan-fried buns has the characteristics of being full and soft, and the bottom has the characteristics of being browned and crispy.

[0031] The above description is only an overview of the technical solution of the present invention. In order to more clearly understand the technical means of the present invention and implement it according to the contents of the specification, the following is a detailed description of the preferred embodiments of the present invention in conjunction with the accompanying drawings. The specific implementation of the present invention is given in detail by the following embodiments and their accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] The drawings described herein are used to provide a further understanding of the present invention and constitute a part of this application. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the drawings:

[0033] Figure 1 This is an appearance effect diagram of the old fermented Su-style pan-fried buns made by the present invention;

[0034] Figure 2 It is a real comparison picture of ordinary Su-style pan-fried buns made by the prior art and the old fermented Su-style pan-fried buns made by the present invention;

[0035] Figure 3 This is a test result diagram of the dough of the Laozuo Su-style pan-fried buns in an embodiment of the present invention;

[0036] Figure 4 For the present invention. DETAILED DESCRIPTION

[0037] The present invention will be described in detail below with reference to the accompanying drawings and in combination with embodiments. The descriptions herein are used to provide a further understanding of the present invention and constitute a part of this application. The illustrative embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute improper limitations on the present invention.

[0038] The invention provides a method for making old yeast-style pan-fried buns, which mainly comprises the steps of weighing, kneading dough, first resting dough, rolling, second resting dough, rolling dough, wrapping, putting into a pan, frying and taking out of the pan, and the specific method is as follows:

[0039] Step 1: Weighing:

[0040] Weigh 500 parts of wheat flour, 250-260 parts of drinking water, 20-25 parts of old yeast dough, 15-16 parts of edible lard and 2.5-4 parts of baking soda as raw materials.

[0041] For example, for one production, you can weigh 500g of wheat flour, 250-260g of drinking water, 20-25g of old yeast dough, 15-16g of edible lard, and 2.5-4g of baking soda, and the temperature of the drinking water is 23℃.

[0042] The method for making the old yeast dough is as follows: taking conventional one-time production as an example, 1000g of wheat flour, 460g of drinking water and 150g of old yeast dough are weighed by mass; first, 1000g of wheat flour and 460g of drinking water are poured into a pot and stirred for 6-8min, and the mixture is kneaded into a new dough with gluten after being evenly stirred; then, 150g of old yeast dough is added into the pot and stirred for 4-6min, and the mixture is evenly stirred so that the old yeast dough and the new dough are fully blended; the kneaded fused dough is put into a constant temperature storage at 18-25°C and proofed for 12-16 hours; the dough is fermented as a whole by using the unique fermentation bacteria contained in the old yeast, and when the fused dough has an obvious yeast aroma and the dough changes from a compact state to a soft and sticky state, it indicates that the fused dough is fermented and mature, and the old yeast dough is obtained.

[0043] The old yeast dough is made every day. 15% of the old yeast dough made the day before is kept for the next day as the old yeast dough for the next day. This cycle repeats. The old yeast dough is like the stewed soup of a century-old shop, which can be used continuously for nearly a hundred years.

[0044] Step 2: Mix the dough:

[0045] Pour 500g wheat flour, 250-260g drinking water, 20-25g old yeast dough, 15-16g edible lard and 2.5-4g baking soda into a dough bowl and stir thoroughly for 6-8 minutes to form a dough.

[0046] Step 3: First resting time:

[0047] Let the dough kneaded in the previous step rest in the pan for 30 minutes.

[0048] Step 4: Calendering:

[0049] Roll out the dough on a dough sheeter 10-15 times after the first resting to make the dough smooth and gluten-rich.

[0050] Step 5: Second resting:

[0051] Place the rolled dough in the pot and let it rest for another 15 minutes.

[0052] Step 6: Roll out the dough:

[0053] Divide the dough after the second proofing into 18-20g / piece dough pieces, and then roll them into dough sheets that are thick in the middle and thin around the edges. The specific requirements for the thickness of the dough sheets are that the thickness at the center of the dough sheet is 3-5mm, and the thickness at the edge is 1-2mm.

[0054] Step 7: Packaging:

[0055] Wrap the fillings into the dough rolled out in the previous step at a weight standard of 25-30g / piece, and wrap them into pan-fried dough by hand.

[0056] The filling may be a mixture of minced pork and seasonings, or a filling of other flavors.

[0057] Step 8, add to the pot:

[0058] Place the wrapped pan-fried dough upside down with the sealed side facing downward in a special pan-fried iron pan, and pour cooking oil (salad oil) into the pan to cover the bottom of the pan-fried dough by 5-8 mm.

[0059] Step 9: Frying:

[0060] First, fry over high heat with the lid open for 1 minute. When evenly distributed small bubbles appear on the bottom of the dumplings, add water to the pot (the standard for adding water is 30g of water for every 10 dumplings of 50g each, and so on). Then, cover and fry over high heat for 5 minutes. When all the water in the pot has converted into steam, switch to medium-low heat and fry for 2 minutes with one corner of the lid open to let the steam in the pot escape.

[0061] Step 10: Remove from the pan: After the steam is released, the pan-fried dumplings are cooked and can be removed from the pan.

[0062] Compared with the traditional common Suzhou-style pan-fried bun making method, the biggest difference between the two methods in terms of process flow is that the present invention adds old yeast dough to the raw materials and adds two dough resting processes when making the dough. Therefore, the present invention specially sets up four experimental groups to test the pan-fried bun dough to find the best dough making process, which are as follows:

[0063] Experimental group 1: 500g of premium bun flour, 26.5% gluten content, 4g of baking soda, 20g of old yeast dough, 15g of edible lard, 250g of drinking water, and water temperature of 23℃.

[0064] Experimental group 2: 500g of premium bun flour, 26.5% gluten content, 2.5g of baking soda, 20g of old yeast dough, 15g of edible lard, 250g of drinking water, and water temperature of 23℃.

[0065] Experimental group 3: 500g of premium bun flour, 26.5% gluten content, 4g of baking soda, 10g of old yeast dough, 15g of edible lard, 250g of drinking water, and water temperature of 23℃.

[0066] Experimental group 4: 500g steamed bread flour, 29.0% gluten content, 4g baking soda, 20g old yeast dough, 15g edible lard, 265g drinking water, water temperature 23℃.

[0067] The raw materials of the four experimental groups were used to make a pot of Laoyao Su-style pan-fried buns according to the standards of dough mixing time 8 minutes, first resting time 30 minutes, rolling 15 times, second resting time 15 minutes, and frying 8 minutes, and then the appearance of the four experimental groups out of the pot was observed.

[0068] See also Figure 2 As shown, the test results showed that the top of the pan-fried dough skin of experimental group 1 was round and soft, the top of the pan-fried dough skin of experimental group 2 was slightly collapsed, and the tops of the pan-fried dough skins of experimental groups 3 and 4 were severely collapsed.

[0069] It can be seen that the main factors affecting the appearance of the old yeast Su-style pan-fried noodle skin of the present invention are the ratio of the three raw materials of wheat flour, baking soda, and old yeast dough (old cake). Among them, the most influential are the selection of wheat flour (the main indicator is that the wet gluten content cannot be too high) and the use of old yeast dough. Improper use will cause serious collapse after frying. The reasonable use of baking soda can help the shaping effect of the product and have a certain effect on the presentation of the product effect, but the impact is not as great as the impact and effect brought by the use of flour and old yeast.

[0070] During the use of old yeast, the present invention reasonably matches the old yeast with shortbread and wheat flour, so that the old yeast and baking soda in the present invention are not simply the result of 1+1=2, but cooperate with the special processes of leavening, rolling and frying to achieve a higher practical effect of 1+1>2.

[0071] The above production method is the complete production process of Laozuo-style pan-fried buns. Figure 1 As shown, the characteristics of the old fermented Su-style pan-fried buns made by the present invention can be summarized as: soft on the top, crispy on the bottom, strong support, full soup, fresh and fragrant flavor, and chewy meat. As an improvement of Suzhou-style specialty pastries, the old fermented Su-style pan-fried buns made by the present invention have formed a unique product genre, which is greatly loved by local consumers and has become a must-have Chinese snack for breakfast in East China (mainly Shanghai, Suzhou, and Wuxi), especially in Suzhou.

[0072] The present invention also compares the old fermented Su-style pan-fried buns with the traditional common Su-style pan-fried buns, and the effects presented by the two are different as follows:

[0073] 1. Difference in the taste of the top:

[0074] The old yeast Su-style pan-fried buns of the present invention use proofed dough, the top thickness of which is about 4 mm after frying, with pores, and a soft and delicate taste; while the traditional ordinary Su-style pan-fried buns use unleavened dough, the top thickness of which is about 2 mm, without pores, and a soft taste.

[0075] 2. Difference in bottom taste:

[0076] The bottom heated part of the old fermented Su-style steamed bun of the present invention has a fermentation process, and the dough fermentation produces maltose and glucose substances, which can produce a complex of caramelization reaction and Maillard reaction when fried with edible oil at 180°C, so that the bottom of the steamed bun presents a special crispy taste; while the traditional ordinary Su-style steamed bun does not contain yeast flora, cannot produce maltose and glucose substances, and also cannot produce caramelization reaction, and cannot present a special golden color and crispy taste;

[0077] 3. Differences in dough aroma:

[0078] The old yeast Su-style pan-fried buns of the present invention have old yeast added to the dough, so after frying, not only the bottom has a burnt aroma, but also the top has a yeast aroma and flour aroma of natural fermentation of the dough; while the traditional ordinary Su-style pan-fried buns use unleavened dough, so after frying, only the bottom has a burnt aroma, while the top does not have a yeast aroma and flour aroma.

[0079] 4. Differences in overall appearance:

[0080] See also Figure 3As shown, only the old fermented Su-style pan-fried buns of the present invention ( Figure 3 The picture below) can present the overall round and full shape, standing upright without collapsing, while the traditional ordinary Su-style pan-fried buns ( Figure 3 The fried dough on the top is not proofed dough but dead dough, and its thickness is only about 1 / 3 of the thickness of old fermented dough. Therefore, the top plastic structure cannot be formed during the frying process, and the top support is insufficient, so it will collapse at a very fast speed, affecting the appearance of the product.

[0081] The method for making old fermented Su-style pan-fried buns of the present invention does not simply add old fermented dough to the raw materials to play a role, but also requires raw materials such as wheat flour and baking soda, as well as many coordinations of process operations such as twice waking up the dough, rolling the dough and frying to achieve the above-mentioned desired effect. Therefore, the operability of the present invention has some process skill thresholds, is relatively complex, and is not easy to master quickly (generally, a chef who makes old fermented pan-fried buns must have at least 1 year of learning and practical experience to initially master the skills, and 3-5 years or more to be proficient), the production essentials are difficult to master, and the learning speed is slow, which is also one of the reasons why the traditional ordinary Su-style pan-fried bun production process cannot easily achieve the effect of the old fermented Su-style pan-fried buns made by the present invention by simply adding old fermented dough.

[0082] Although the old fermented Su-style pan-fried bun making method of the present invention is more complicated in terms of technology than the traditional Su-style pan-fried bun making method, the making essentials are more difficult to master, the learning speed is slow, and the market benefits cannot be seen quickly, this is related to the desired product positioning of the present invention. The old fermented Su-style pan-fried bun of the present invention no longer pursues the advantage of the filling experience to be more prominent than the skin experience, but pursues the balanced fusion of the product skin and the filling taste, the skin has the taste of the skin, and the filling has the taste of the filling.

[0083] It should be additionally explained that, although there is a practice of adding old yeast to other pasta, such as old yeast steamed buns (steamed buns), the old yeast added in the present invention and the old yeast added in old yeast steamed buns (steamed buns) are very different in the working principle.

[0084] The old yeast steamed buns (steamed buns) use the old yeast to expand the buns and steamed buns and the old yeast flour taste. The old yeast used in the old yeast Su-style pan-fried buns not only has the expansion effect and the old yeast flour taste, but also uses it to achieve other effects that ordinary pan-fried buns without old yeast cannot achieve.

[0085] The old fermented Su-style pan-fried buns of the present invention are different from the old fermented steamed buns (steamed buns) in processing technology and ripening temperature.

[0086] The old fermented buns (steamed buns) are made by fermenting the dough into fully fermented dough, kneading the dough, adding edible alkali to make the dough, and then steaming the product at a steam temperature of 100-101℃. The product is elastic, chewy, and has the fermented aroma of the old fermented dough. The old fermented Su-style pan-fried buns are made by mixing the old fermented dough with the new dough in proportion, adding baking soda to mix into the dough, and then undergoing a secondary fermentation process for 45 minutes and frying at about 180℃. The product is shaped through the Maillard reaction to form a unique individual with a crispy bottom and a soft surface, while retaining the old fermented aroma of the product.

[0087] The method for making Su-style fried buns with old yeast of the present invention requires diversified comprehensive technical means of wheat flour, baking soda and process parameters to achieve the product effect, which cannot be achieved by any similar product.

[0088] The proper use of old yeast can make the old yeast Su-style pan-fried buns of the present invention form a round and full shape, and stand upright. This is the biggest effect of the old yeast Su-style pan-fried buns of the present invention. Different amounts of old yeast added can affect the crispness and color of the bottom of the dough. Figure 4 As shown, the higher the amount added, the darker the color, and vice versa. Therefore, making good use of the old yeast dough can present a better golden color. The degree of fermentation of the old yeast can adjust the crispness and hardness of the frying effect. The better the fermentation degree, the crispier the dough tastes, and the less dry it will be.

[0089] In summary, the old fermented Su-style pan-fried buns made according to the method for making the old fermented Su-style pan-fried buns of the present invention inherit and carry forward the essence of the traditional Chinese food culture. We hope to continue to adhere to tradition and continue to innovate. Applying for an invention patent for the method for making the old fermented Su-style pan-fried buns is also to protect the excellent new crafts and new skills of Chinese food, so that the traditional Chinese food culture can go higher and further.

[0090] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for making Laozuosu-style pan-fried buns, characterized in that: The following steps are involved: Step 1) Weighing: Weigh 500 parts of wheat flour, 250-260 parts of drinking water, 20-25 parts of old yeast dough, 15-16 parts of edible lard, and 2.5-4 parts of baking soda as raw materials; Step 2) Kneading the dough: Pour all the raw materials weighed in step 1 into a dough bowl and stir thoroughly to form a dough; Step 3) First resting: Let the kneaded dough rest in the pot; Step 4) rolling: rolling the dough after the first resting on a dough press for several times to make the dough smooth and gluten-rich; Step 5) Secondary resting: placing the rolled dough in a pot for secondary resting; Step 6) Rolling out the dough: Divide the dough after the second resting into 18-20g / piece dough pieces, and then roll them into dough sheets that are thick in the middle and thin around the edges; Step 7) Wrapping: Wrap the fillings into the dough rolled out in step 6 at a weight standard of 25-30 g / piece, and wrap them into pan-fried dough by hand; Step 8) Put into the pan: Place the wrapped pan-fried dough upside down with the sealed side facing downward in a special pan-fried iron pan, and pour cooking oil into the pan; Step 9) Frying: First, fry the pan with the lid open for 1 minute over high heat. When uniform small bubbles appear at the bottom of the pancake, add water to the pan and fry the pan with the lid closed for 5 minutes over high heat. When all the water in the pan is converted into steam, switch to medium-low heat and fry for 2 minutes with the lid open at one corner to allow the steam in the pan to escape. Step 10) Remove from the pan: After the steam is released, the pan-fried dumplings are cooked and can be removed from the pan.

2. The method for making Laozuo Su-style pan-fried buns according to claim 1, characterized in that: In step 1, 500 parts of wheat flour, 250 parts of drinking water, 20 parts of old yeast dough, 15 parts of edible lard, and 4 parts of baking soda are weighed by mass, and the temperature of the drinking water is 23°C.

3. The method for making Laozuo Su-style pan-fried buns according to claim 1 or 2, characterized in that: The preparation method of the old yeast dough is as follows: Weigh 100 parts of wheat flour, 46 parts of drinking water and 15 parts of old yeast seed by mass; pour the wheat flour and drinking water into a pot and stir for 6-8 minutes, and knead into a new dough with gluten after stirring evenly; then add the old yeast seed into the pot and stir for 4-6 minutes, and stir evenly to make the old yeast seed and the new dough fully blended; put the kneaded fused dough into a constant temperature warehouse at 18-25℃ and proof for 12-16 hours; when the fused dough has a distinct yeast aroma and the dough changes from a compact state to a soft and sticky state, it indicates that the fused dough is fermented and mature, that is, the old yeast dough is obtained.

4. The method for making Laozuo Su-style pan-fried buns according to claim 1, characterized in that: In step 2, the kneading time is 6-8 minutes.

5. The method for making Laozuo Su-style pan-fried dumplings according to claim 1, characterized in that: In step 3, the initial resting time is 30 minutes.

6. The method for making Laozuo Su-style pan-fried buns according to claim 1, characterized in that: In step 4, the calendering is performed 10-15 times.

7. The method for making Laozuo Su-style pan-fried buns according to claim 1, characterized in that: In step 5, the second resting time is 15 minutes.

8. The method for making Laozuo Su-style pan-fried dumplings according to claim 1, characterized in that: In step 6, the thickness of the dough at the center is 3-5 mm, and the thickness at the edge is 1-2 mm.

9. The method for making Laozuosu-style pan-fried buns according to claim 1, characterized in that: In step 8, the cooking oil covers the bottom of the pan-fried dough to a height of 5-8 mm.

10. The method for making Laozuosu-style pan-fried dumplings according to claim 1, characterized in that: In step 9, the standard for adding water to the pot is to add 30g of water for every 10 pieces of 50g / piece of raw fried food, and so on.

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