Fried steamed bun slices for breakfast, crispy and fragrant.

Nowadays, we are all about low-fat and healthy. We need to keep it crispy and have less oil, so a simple way is to wrap the steamed bun slices in a thin layer of water and fry them.

In this way, water and oil are incompatible, so the oil is kept out and cannot be soaked in the steamed buns, making it delicious, not greasy, healthy, and crispy yet refreshing.

One crispy fried steamed bun slices

Ingredients: 1 steamed bun, half a bowl of water, a little salt.

Method: 1. Cut the steamed buns into thin slices.

2. Add some salt to half a bowl of water and mix well, then use chopsticks to hold the steamed bun slices and quickly put them in the water and take them out.

Be quick, otherwise it will become a steamed bun soaked in water.

3. Add a little oil to the pot, turn on low heat, and add the steamed bun slices that have been soaked in water.

4. Slowly brown both sides.

Tips:

Pour the steamed buns through water quickly. The steamed buns absorb water like a sponge. If the water absorbs too much, the fried steamed buns will not be crispy.

Wrapping a layer of fried steamed bun slices not only saves on oil, but also leaves no burnt smell no matter how much you fry them, so just add a little less oil. Steamed bun slices that are fried directly without water will quickly become burnt if there is less oil.

Second, egg-flavored steamed bun slices

This one is soft and fragrant. Because it is coated with a layer of egg liquid and then fried, the steamed bun slices do not absorb much oil.

Egg-flavored steamed bun slices

Ingredients: 1 steamed bun, 2 eggs, a little salt.

Method: 1. Cut the steamed buns into thin slices.

2. Crack two eggs into a bowl, add a little salt, beat well and mix well.

3. Put the steamed bun slices in and cover both sides with egg liquid. There is no need to take it out quickly, just dip it in more egg liquid.

4. After the oil is hot in the pot, add the steamed bun slices covered with egg liquid.

5. Fry over low heat until both sides are slightly brown. Do not turn to high heat to prevent the eggs from scorching.

Tips:

The remaining egg liquid can be fried into steamed bun slices and then poured into the pan to fry into egg cakes, sandwiched between steamed bun slices and eaten together.

No matter whether it is crispy or soft, you must put less salt in the water and egg liquid, so that the fried steamed bun slices can be delicious and flavorful. If you use hard-noodle steamed buns to make fried steamed bun slices, it will be more delicious, chewy and chewy, and the more you chew, the more delicious it will be.

When I was a child, I saw my mother making steamed buns with dough. After the dough was made, dry flour was added and kneaded repeatedly until it was dry and firm. The steamed buns made in this way were all in one layer. One layer, the noodles are rich in flavor.

Noodle steamed buns

Ingredients: 500 grams of flour, 270 grams of water, 5 grams of yeast, 20 grams of white sugar. After fermentation, add 50 grams of flour.

Method: 1. Put the ingredients into the bread machine, knead into a dough, then let it rest until it doubles in size.

2. After fermentation, add dry flour, about 50 grams, continue to knead into a smooth dough, and then wake up for 10 minutes.

3. Take out the dough and divide it into small pieces, roll it into a round shape and make a steamed bun dough. Then let the dough ferment for a second time until it swells and becomes lighter.

4. After the water in the pot boils, add the steamed buns and steam for 15 minutes. Turn off the heat for 3 minutes and then open the lid and take out the steamed buns.

Tip: Add a little sugar when kneading the dough to make the steamed bun noodles more fragrant. The second fermentation is very important. In a warm place, steam the buns after they have become fatter and lighter, so that the steamed buns will be smooth and beautiful