Just use cooking oil. Here’s how to do it. I share different home-cooked delicacies every day, as well as local snacks from my hometown. If you like the food works I share, don’t forget to follow Delicious House.

For northerners, the daily breakfast they eat outside is fried dough sticks, fried cakes, tofu bread, steamed buns, fried buns and the like.

I have shared the previous delicacies in my works. Today we will share how to make pan-fried buns.

The fried buns are the most famous and delicious in Henan, and have spread throughout the streets and alleys across the country.

One dollar here can buy you three fried buns, one stuffed with chive vermicelli and one stuffed with pork and green onions.

But no matter how delicious the food sold outside is, it’s better to make it yourself at home.

Today I will share with you how to make fried buns at home.

First, take a photo of the pan-fried buns I made, and then let me show you how to make them.

1. Make the dough first.

Add all-purpose flour to a basin, then add yeast powder to a bowl of warm water. On average, add about 3-5g of yeast powder to 1 pound of flour. Add a small spoonful of sugar to it and mix well.

Adding white sugar here can promote the fermentation of yeast powder. Pour the mixed yeast water into the mixing bowl and stir while pouring.

Keep stirring until there is no dry flour in the basin, and then knead them into a smooth dough. The dough should be softer when making pan-fried buns.

The dough is kneaded, cover it and let it ferment until it doubles in size. 2. Today I am making pan-fried buns stuffed with leek vermicelli. These are sweet potato vermicelli that have been soaked in advance. Now cut the vermicelli into smaller pieces and add the leeks.

Also chop some. 3. Add oil to the pot. When the oil is hot, add chopped green onion and stir-fry until fragrant. Add a spoonful of thirteen spices, then add an appropriate amount of light soy sauce and stir-fry until fragrant, then turn off the heat.

Finally, pour in the chopped vermicelli and stir-fry evenly.

After the temperature of the vermicelli drops, add chopped leeks to it. Add salt and chicken essence to taste. After stirring evenly, our leek vermicelli filling is ready.

4. After the dough has fermented, add a small spoonful of baking soda into it and knead it together with the dough.

Baking soda is added here to make it softer. Then knead the dough into long and thin strips and cut it into dough balls of the same size with a knife.

Because this dough is relatively soft, just press the dough with your hands slightly.

Wrap the stuffing and start shaping the fried buns. I shaped them into this shape, which looks like dumplings. It’s a very simple technique.

However, the fried buns sold on the street have this shape, not the shape of steamed buns.

5. Pour oil into the pan. When the oil is slightly hot, turn to the lowest heat. Add the raw fried buns one by one and fry over low heat until the bottom turns slightly brown. Add water to it.

Cover the pot with starch and simmer for about 5 minutes.

After the time is up, slowly open the lid of the pot to prevent the fried buns inside from expanding due to heat and contraction.

Okay, our fried buns are ready. They are very soft, delicious and fragrant.