Fried steamed bun slices from my childhood

I still remember when I was in middle school. The school was more than five miles away from home. In winter, the school had night classes at eight o'clock in the evening. At that time, he was recognized as a "hard-working man". He would go to school to study until midnight every night, and then run home through a foot of snow, one foot deep and one foot shallow. No matter how late it is, my father will always wait. Sometimes when I am hungry, my father will always reward me with a plate of fried steamed bun slices. The steamed buns cooked by the farmhouse itself are rich in wheat aroma and chewy. Cut into finger-thick steamed bun slices and deep-fried in boiling oil until both sides are golden brown and crispy. It is so delicious. After swallowing a plate of steamed buns, the coldness of winter is driven away without a trace, and it also supports a rural child from junior high school and ordinary high school to the school gate of university. After working, I always feel nostalgic

After graduating from college and working, as time goes by, I will always miss the aroma of the plate of fried steamed bun slices in my childhood, and I can't let it go. Sometimes, they would also give the children a plate of fried food to try and tell interesting stories about their childhood. Sometimes students get together and after drinking, they like to order a plate of fried steamed bun slices as dinner, but for some reason they can't taste the crispy and fresh taste of childhood. I felt that although the fried steamed bun slices looked golden, they were too greasy and not crispy at all. After eating one or two slices, it becomes greasy and makes me unable to eat any more. In fact, although this fried steamed bun slices looks like it, there are actually many tips and tricks: if you fry the steamed bun slices immediately, it would be wrong to fry them in the pan. Take one more step before frying to make the steamed bun slices crispy without absorbing oil. An important step before frying

When frying steamed bun slices, be sure to choose "cold steamed buns". Hot steamed buns will not cut into slices at all, and the slices cut from warm steamed buns will be uneven. It would be best if you have a serrated bread knife at home. The slices of steamed buns cut out will be neat and uniform, and the fried products will also look good. Cut a steamed bun into 4-5 pieces, about one finger thick and just right.

After cutting the steamed bun slices, you can pour appropriate cooking oil into the pot and gradually heat it. At this time, you only need to do one important step: pour half a bowl of cold water into the bowl, add 4-5 grams of salt, and prepare salt water. The temperature is about 60% to 70% hot, and the oil star gradually becomes calm when the oil level rises slightly, and I am ready to fry the steamed bun slices. Hold a piece of steamed bun in your hand or with chopsticks, quickly "walk" it in the salt water, and immediately remove it. Under the influence of salt water, a humidified layer will be formed on the surface of the steamed bun slices. Salt water can also quickly solidify the wheat protein, which will produce a layer of "oleophobic" on the surface of the steamed bun slices. What you eat is this crispy outside and soft and crispy inside

While the steamed bun slices are dipped in water, they are quickly pressed against the oil level, and each piece is quickly put into the oil one by one. As oil stars concentrated around the steamed bun slices, the steamed bun slices turned into a light golden color. Adjust the heat to medium, fry the steamed bun slices into a bright yellow color, and then pick them up to control oil and replenish moisture. After a while, I ate a piece of fried steamed bun slices fresh out of the pan. They were crispy on the outside, fragrant and soft on the inside, and had a slight taste of salt. They were not greasy at all. One more step before frying can improve the taste.

It is a big mistake to fry the steamed bun slices immediately. Do this step every day before frying. The steamed bun slices will be crispy and will not absorb oil. Don't underestimate the small step before frying the steamed bun slices, which can greatly improve the taste of the fried steamed bun slices. The key is also to achieve the following functions: 1. Introduce the flavor. Dip it in salt water before frying to enhance the flavor of the fried steamed bun slices, and reveal a hint of sweetness that perfectly expresses the aroma. 2. Slag separation tank. Quickly dipping in salt water can also form a humidification layer and wheat protein coagulation layer on the surface of the steamed bun slices, which can play an excellent role as a slag trap and make the fried steamed bun slices not greasy at all. 3. Improve taste. With this layer of salt water, the fried steamed bun slices are especially crispy on the outside, but especially soft and fragrant on the inside. It tastes so good.