Beef rolls, tomatoes.
Flour, yeast, onion, ginger and garlic
How to make double-sided fried buns with tomatoes and beef
Prepare the ingredients.
Melt the sugar in warm water, sprinkle in the yeast powder, stir well and let it stand. Knead with the flour, cover with plastic wrap and ferment until doubled in size.
Bring beef rolls back to temperature, blanching ahead if necessary. Dice tomatoes, chopped onion, ginger and garlic, diced wood ear and bamboo shoots (these two are optional). Heat a pan to cool the oil, sauté the onion, ginger and garlic, stir fry the tomatoes, add the Shao Wine, add the wood ear, bamboo shoots, add the sliced beef and stir fry well, add to taste. Season with light soy sauce or salt, black and white pepper, and sesame oil. Turn off the heat and let cool.
Roll out the dough and cover with the filling.
When the bottom of the bun becomes golden brown, pour in water and cover the pan with a lid. When the bottom of the bun turns golden brown, pour in water, cover and heat until the water dries up. Turn the bun over, pour in oil and continue frying until golden brown.