There is no coincidence that I just reprocessed a couple of undone pure corn buns into a delicious flavor today. The day before yesterday steamed a pot of cornmeal buns, the results of the pot with less water, buns are not cooked through the water on the boil dry, had to re-add water to steam for a period of time, and finally, although the buns steamed, but the texture of the more solid, not fluffy, so we all do not love to eat. Today at noon I will be these hard as a rock like corn buns reprocessing into a delicious, three buns masters did not have enough to eat.

Corn buns as a kind of coarse grain, the texture itself is relatively rough, but is very suitable for making fried buns. On the one hand, the corn bread texture is more solid, the internal roughness of the organization can better absorb the oil, so as to make out of the fried bread fragrant and not greasy. On the other hand, the oil can increase the crispy, oily texture of the corn buns, so that people feel less dry and hard to eat; a variety of seasonings can increase its flavor.

Cut the corn buns into pieces, wrapped in egg, cut some vegetables, sprinkle some seasonings fried, it becomes a plate of yellow, fragrant fried corn buns, crispy on the outside and soft on the inside, savory and delicious, and not greasy at all.

Doing fried corn buns have two skills, can make the fried buns out of the diced more delicious and not greasy. One is to coat them with egg wash, which will make the fried diced buns crispy on the outside and soft on the inside, flavorful and not greasy. The corn buns themselves are rough and dry, and the moisture in the egg wash makes the inside of the fried buns fluffier. In addition the egg liquid penetration and package can avoid the corn buns to absorb too much oil, eat up fragrant but not greasy. The second is to add some easy-to-cook vegetables into it, which can not only relieve greasiness, but also make the flavor better and more nutritious. It is best not to fry directly in the pot, so that the inside of the steamed bread absorbed too much oil, just eat a few mouthfuls will feel very fragrant, but eat more will feel too greasy.

Materials

3 corn bread, 3 eggs, a few garlic cloves, a few small onions, anise a salt, pepper in moderation

practice

1, 3 corn bread, cut into thick slices, and then into strips, and then cut into squares. Finally cut into squares and set aside.

To make fried buns, it is best to choose cool buns. Cool buns are dry, hard and solid, easy to cut into regular pieces, and fried out of the crispy outside and soft inside, the texture is better.

2, 3 eggs into a large bowl, add the right amount of salt, pepper, mix well, beat the egg.

Salt in the egg mixture can be added to the full, the back of the fried buns will no longer add additional salt, so that the salt melted in the egg mixture, can be better and more uniformly penetrate into the steamed buns ding, better and more uniform flavor.

3, the steamed buns diced into the egg mixture, stirring evenly, so that each piece of steamed buns are wrapped by the egg mixture. Let stand for 5 minutes so that the buns can fully absorb the egg mixture.

Corn steamed buns, and has been put two days of corn steamed buns, more dry and hard, so we give it a little time to fully absorb the egg mixture as well as the egg mixture in the salt and pepper flavor, so that the flavor is better, and make the steamed buns inside the moist and fluffy, fried outside the crispy inside the soft texture to.

4, garlic moss wash, pinch off the head and tail, cut into 1cm section; two small onions cut into scallions, standby.

5, hot pan pour oil, put star anise fried incense, when the oil is hot, pour into the steamed buns diced. Don't rush to turn first, wait for the bottom of the steamed buns diced egg solidified before stirring, so that the egg can be better wrapped in the surface of the steamed buns diced.

6. Stir-fry until every surface of the steamed buns is golden brown and colorful, then pour in the garlic clover and continue to stir-fry. By this time, the buns have absorbed all the oil, and the pan is dry, turn down the heat a bit to prevent frying.

Also because the garlic moss is very tender, if you put it in too early, when the steamed buns become good garlic moss will be fried dry, so wait until the steamed buns ding fast fried when then put.

7, the golden color of the surface of the steamed buns diced slightly deepened, the surface of the corn buns become dry and crispy when the basic fried. Pour in the chopped green onions and stir-fry a few times, turn off the heat and take out of the pot.

Golden fragrant fried corn buns on the pot, a strong corn aroma and egg aroma, eat up the outside of the crisp inside soft, inside moist and fluffy, Ben Ben rough dry and hard texture disappeared, the corn buns fully absorbed the egg, oil, salt and other various ingredients and their flavors, fragrant and not greasy.