Buckwheat Fern Root Pear-Shaped Pastry

Buckwheat Fern Root Pear-Shaped Pastry

　　Ingredients: 200g buckwheat flour, 100g fern root powder, ham sausage, sesame seeds, and other appropriate amounts. 　　Seasonings: 200g minced beef, salt, monosodium glutamate, sugar, chopped scallions, minced ginger, butter, and other appropriate amounts. 　　Preparation Method: Deep-fried. Mix the buckwheat flour and fern root powder with water to form a smooth dough. Stir-fry the minced beef in oil until crumbled, then add minced ginger, salt, sugar, and monosodium glutamate. Stir well, sprinkle in chopped scallions, and remove from heat to make the beef filling. Divide the buckwheat dough into portions, wrap in the beef filling, and shape into pear-like raw forms. Cut ham sausage into thick strips to serve as stems, then evenly coat with sesame seeds. Deep-fry in oil at 70–80% heat until light yellow and cooked through. 　　Flavor Profile: Resembling a pear in shape, with a light yellow color and savory, delicious filling. This variety won a silver medal in the finals of the first “Red Pocket” Cup Chinese Culinary Skills Competition held in Beijing. 　　Technical Tips: Ensure the filling is centered. Use sweet buckwheat for the dough. Dip in water slightly when coating with sesame seeds. (Guiyang)