Steamed buns are a snack with local characteristics in Henan and are often seen in breakfast restaurants in Henan. It goes well with spicy soup, various porridges, tofu nao (bean curd), milk and soy milk or soup.

It is sometimes sold at the non-staple food counters and stalls of some supermarkets in Zhengzhou. It is salty and tastes better than fried dough sticks in my opinion.

Mr. Zhang likes the taste of cumin, so he added cumin powder and barbecue ingredients to make it into other flavors. For example, add some coconut oil and use coconut milk to give the noodles a coconut milk flavor.

However, coconut milk-flavored steamed buns are sweet and are more suitable with milk and soy milk.

This snack is very convenient and simple to make. It does not require a board, a rolling pin, or a knife. It is also very delicious, suitable for breakfast, and can often enrich our breakfast table.

1. Kneading noodles:

1. Main ingredients:

One egg, appropriate amount of yeast powder, sugar (to speed up the fermentation process and improve the taste) ), appropriate amount of salt, half a carton of milk;

2. Technique:

Mix all the ingredients together, beat evenly with chopsticks, slowly add flour, add the flour until it is very soft and stir well Just put in the effort. Cover with plastic wrap and place in a warm place to rise.

2. Fried steamed buns:

Once the dough has risen to more than doubled, it is almost ready for the following steps.

1. Add finely chopped green onions and sesame seeds. If you like the taste of cumin, add some cumin powder and barbecue seasonings, or five-spice powder. You can adjust and add them at will.

Put on gloves, dip your hands in some oil, then slowly mix the various seasonings added later evenly into the dough, cover with film, and continue to rise for about 10 minutes.

2. Peanut oil, 60% hot is enough.

Take a small piece of dough, gently ball it up in the palm of your hand, and pull it again until it becomes a long strip as thick as your index finger. Slowly throw it into the oil pan and fry until the dough is fluffy and floating. Turn over after rising and fry until golden brown on both sides. Remove from pan and serve on plate.

If you don’t mind the trouble, you can heat the oil until it’s very hot, put the fried buns into the pot again and fry them again for a better taste.

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