The fried buns use starch water instead of flour water.

The ratio of starch to water is also very important. The ideal ratio is 1:10, which means that 10g of starch is diluted with 100g of water. According to this ratio, all fried buns will have perfect ice flowers.

Fried buns are a unique traditional delicacy in Henan. Compared with steamed buns, fried buns have a richer flavor. Compared with steamed buns, fried buns are crispy but not hard, fragrant but not greasy.

Precautions for making fried buns: 1. The bun skin must be made from yeast (too old and too tender will affect the taste of the buns); 2. Brush the base oil in a special pan. The oil should not be too much or too little, and the thickness should be thin.

A thin layer is enough; 3. Put the wrapped buns into the pot one by one, and add dilute flour water; 4. The oil must be clear, the flour white, and the fillings fresh.