Many people like to eat fried steamed bread slices. The fried steamed bread slices are crisp in taste and can be used as a staple food on the table or as a snack when they are hungry. Especially for breakfast at home, it is convenient and delicious to fry a plate of steamed bread slices with soy milk and pickles in the morning, which is the first choice for many housewives to make breakfast. Steamed bread slices are delicious, and the frying methods are different. There are four ways to fry steamed bread slices: direct frying, dipping in water frying, egg coating and sizing frying, which is delicious?

The first method, directly frying

directly frying steamed bread slices, really costs too much oil. If you fry a few steamed buns of medium size, you will drink several taels of oil. This frying method is really like this, but there is no other way but it costs oil. In the past, when the conditions were not very good, if someone in the family needed to supplement nutrition, or if guests came outside, they would often fry steamed bread slices in this way. At this time, they could smell the unique fragrance of fried steamed bread slices from afar, which really made the children in the neighborhood cry. This frying method contains too much oil and is unhealthy, but it tastes crisp, and some people like it.

The second method, frying with water

frying steamed bread slices with water, is to prevent the steamed bread slices from absorbing too much oil. The method is also very simple, that is, dipping water on the surface of steamed bread. In fact, there are skills here. First of all, don't be afraid of getting too much water. This is no problem, even if you soak it in a bowl full of clear water. Then add oil to the pot. When the oil temperature burns, the pot is about 6% hot, and the 6% hot is about 18. When the steamed bread slices are put into the oil, you will see hot air coming out, which is the water in the steamed bread slices. When the water evaporates almost under the action of high oil temperature, the steamed bread slices begin to change color, so it is necessary to change it to a small fire or turn off the fire. The steamed bread slices fried by this method have a good taste, and the key is that they absorb less oil.

The third method, wrapped in egg liquid and fried

This method is often used by many people and has a good effect. Knock the egg into a bowl and break it, then put the sliced steamed bread into the bowl, evenly wrap the egg liquid on its surface, and then fry it in hot oil. This method has many advantages. First of all, it is not easy to fry, it does not cost oil, and it has a natural egg fragrance and is nutritious. Many people say that "steamed bread slices without egg liquid are soulless steamed bread slices". But it also has a few shortcomings, that is, the taste is not good enough, saying that it is crispy outside and tender inside, but in fact it is still slightly soft outside, not really crispy.

The fourth method, the sizing frying method, is very good.

The three methods mentioned above either absorb too much oil or have a bad taste, but this sizing frying method is a more neutral method, and the effect is very good. The specific operation is as follows: Take out two empty bowls, first prepare a bowl of wet starch, such as sweet potato starch, corn starch, potato starch and pea starch. Just make it according to the ratio of starch to water of 1: 3, and stir it evenly. Note here that starch will sink easily in water, so be careful not to let the starch settle down, and then wrap the wet starch on the steamed bread slices. This step is called hanging pulp.

put the dry flour in the other empty bowl, and be careful not to make a mistake, that is, ordinary dry flour. Then put the steamed bread slices stained with wet starch in the bowl and dip them in the dry flour. At this time, be careful that after dipping the dry flour, pat it along the edge of the bowl to photograph the dry flour that is not firmly dipped, and then you can fry it in the pot. Here's the principle of this practice: wet starch is mainly to prevent oil from being sucked in by steamed bread slices, while dry flour is to fry to make a crisp taste. This should be well understood. This method can fry steamed bread slices with crispy outside and tender inside and little oil absorption to the maximum extent.

The three supplements to the above four methods are universal and very important.

The first point is the use of salt. In the above four methods, proper amount of salt is sprinkled on the surface of steamed bread slices, clear water or egg liquid and wet starch before frying, which can not only make steamed bread slices more tasty, but also make them taste better after frying. The second point is re-frying, which is the common practice of frying any ingredients. What is re-frying? This is how to operate: fry the steamed bread slices according to the normal operation, then let it stand for a few minutes, and raise the oil temperature in the pot to 6% heat. At this time, pay attention, turn off the fire, then put the fried steamed bread slices into the oil pan again, and fry them again by using the residual temperature of hot oil to ensure the best taste. The third point is to use soybean oil and fry beans to make ingredients. The taste is the most fragrant. If there is no soybean oil at home, ignore it.

The above methods and skills of frying steamed bread slices are all practical, especially the supplementary method of "re-frying", which has a very good effect. You can try it when you have time. It still feels beautiful to go to the kitchen and cook two delicious home-cooked dishes for my family in my spare time. Moreover, people who like food and cooking are all people with good mentality, and they love life, starting with their love of food.