Potato chips in steamed buns is a famous Han snack in Gaoling County, Xi 'an City, Shaanxi Province, which is comparable to the famous meat buns. Potato is the main raw material of potato chips in steamed buns. Potato chips, sausages, dried flowers, eggs, and all kinds of seasonal vegetables are served with crispy buns, which are spicy, fresh, fragrant and crispy and are very popular among local people.

Potato chips (potato chips) sandwich is potato chips sandwich, as the name implies. It is to cut potatoes into slices, string them with bamboo sticks, cook them in a boiling water pot, then cut the round sesame seed cake cooked in a pan with a knife, dip the cooked potato chips in the material prepared with Chili noodles seasoning, and then put them into steaming sesame seed cakes, so a fresh, delicious, crisp and spicy potato chip sandwich is ready.

How can we make delicious spicy potato chips with steamed buns? We are here to teach you the most authentic top secret technical formula of Gaoling (the place of origin) spicy potato chips with steamed buns.

Let's talk about the five steps of making spicy potato chips:

Making steamed buns-concocting secret spicy sauce-selecting and cutting vegetables-wearing vegetables to cook-making steamed buns and packaging.

First: breaking bread

Everyone may have eaten steamed buns with vegetables and meat, so what's the difference between steamed buns with potato chips and them?

The size of steamed buns, steamed buns with vegetables and steamed buns with meat are all around 12cm. Of course, steamed buns with vegetables are usually around 10cm, and the taste of electric baked cakes is very general, while steamed buns with meat are divided into bagels and old Tongguan, both of which are around 12cm, with good taste. While potato chips are sandwiched in buns, the size of the buns is 15- 16cm, and the buns are thick and tender, which can be described as attractive cakes, and a bun is basically full.

How to make such attractive crispy buns?

The first step, of course, is to choose the right flour. First, love chrysanthemum (Xi 'an brand) and Wudeli (national brand) high-gluten flour, and go to the supermarket to buy Angel yeast and baking powder to make dough according to the proportion of packaging instructions. It is advisable to foam it to twice the size.