Good partners, thank you very much can be in the busy schedule to make time to read the article this article, daily life away from the characteristics of the food follow, people will eat a variety of different ingredients every day to eat their own stomach, supplemental energy, for the characteristics of the food everyone's taste is not the same, more characteristics of the food promoters, look forward to this article can be a certain amount of assistance to you. Today I produce the article to the guys is a new way to eat roll steamed buns, soft and crunchy, the behavior is also easy! With fried can taste the soft and crisp roll steamed buns fried buns rolled buns our rolled buns are generally steamed I teach you a little trick super simple oh food: fermented dough, green onions, oil, salt, sausage bacon, our rolled buns are generally steamed, I teach you a little trick super simple oh.

Fermented dough, scallions, oil, salt, sausage bacon, scallions cut into scallions finely chopped. Sausage bacon cut into half slices fried. Take an appropriate amount of batter and roll it out like this. Mix oil, salt, scallions, sausage and bacon, then sprinkle on top of the batter. If you like white sesame seeds, you can replace the meat with white sesame seeds. Sprinkle the batter, roll it up, and cut it into sections with a knife. With chopsticks in the middle of a rut, pay special attention to the strength to moderate, can not be pressed off, but also do not shallow, or steamed out of the future will only be left after the roll, and no flowers. Not for steaming, immediately pan-fried buns: non-stick pan rolling oil, rolled buns loaded into the middle of the go red frying min, frying to the bottom end of the rolled buns off color; pour a small bowl of water to the pot to go (at least to the rolled buns of one-third of the place), cover the lid steaming (check it out from time to time, must be added to a large amount of water); about ten minutes or water drying when you can take out the lid to let the unnecessary evaporation of water, and if necessary, you can add a little bit of oil, until the bottom end of the rolls to turn into a flower, but not shallow. Until the bottom of the rolls become golden and crispy.

These rolls are small and very easy to cook, and the same applies to dumplings. You can choose your own fillings for the rolls, or just make the traditional scallion rolls. For relatives and friends who stick to the Chinese stomach, holiday gatherings should of course prepare a table of good wine and good food, overeating HIGH down! However, many people think that the new Chinese cuisine focuses on food, the amount of food used, and the degree of cookedness, and find it difficult to do, but in fact, if you dare to try it, you will find that there are a lot of dishes out of it is convenient and support the appearance.