Today, I will share with you a common practice of "Shuiji Steamed Bun", a famous local dish in Henan Province. Shuiji steamed stuffed bun, formerly known as Shuiji steamed stuffed bun, originated from a traditional famous spot in the guide room of Shangqiu ancient city and belongs to Henan cuisine. The finished product is bright in color, tender, sweet and delicious. Because there is water in the sugar juice, the steamed bread should be stirred in the water after being fried, so it is called water stirring steamed bread. In the past, it could only be eaten at major banquets, because white sugar is a scarce food. For ordinary people, it is very satisfying to drink a bowl of white sugar water occasionally. Let's share our practice in detail. Let's learn from our favorite friends. # Home Cooking #

The authentic Henan famous dish "Shuiji Steamed Bun", the first course of the banquet, how many people's childhood memories

[ Shuifa Steamed Bun ]

1. First, we prepare the ingredients, prepare two steamed buns, cut off the skin, and then cut them into uniform wide strips with a knife. The steamed bread should be peeled off with the leftover steamed bread, which makes it easier to absorb water.

2. Prepare a basin of clean water, add a spoonful of salt to the bottom flavor, stir to dissolve the salt, put the steamed bread strips into the basin, soak them for 1 seconds, and then take out the squeezed water for later use. The purpose of this step is to make the steamed bread strips softer and softer after absorbing water.

3. Heat the oil in the pot. When the oil temperature is 6% hot, put the steamed bread strips into the pot one by one. When the oil temperature is high, the steamed bread skin can be quickly formed, locking the internal moisture, and the taste is crisp outside and tender inside. Fry on low heat for about a minute. When the steamed bread skin is golden and crisp, remove and control the oil.

4. add a little water to the pot, pour a spoonful of sugar, and stir quickly to melt the sugar. The temperature should not be too high. Heat it slowly. At this time, you can add a little water starch to enhance the adhesion of sugar water.

5. When the sugar juice in the pot is bubbling slowly, add 2g salt to the bottom to taste and stir well. Adjust the sugar juice to be thick with low heat, turn it slightly to Huang Shi, and pour it into the fried steamed bread strips. Turn the frying pan so that the sugar juice is evenly wrapped on the surface of the steamed bread strips. After turning it evenly, you can take it out of the pot and put it on the plate. Finally sprinkle a little white sesame seeds on the table.