1. Differences in production

Shui-fried buns are made from flour dough. They are fried in a pan and then steamed. The appearance of the pan-fried bun is like a dumpling, with the creases all pointing in the same direction. The shape helps to arrange the bottom of the pot. The dough for pan-fried buns is made from lightly fermented dough. The frying process is the same as that for pan-fried buns. Fry them first, then boil them and steam them. But when it comes out of the pan, the seller will sprinkle sesame seeds and raw green onions on top of the pan-fried food, which makes it look more appetizing.

2. Difference in appearance

The biggest feature of fried buns is that they are easy to make and save materials. Usually, steaming steamed buns or steamed buns requires boiling a large pot of water, which is very time-consuming and labor-intensive, but it is much simpler if you fry it in water. The outer skin of the fried buns can be fried until it turns brown. The skin at the bottom of the pan-fried buns can be fried until it becomes soft and tender. The fried appearance is conducive to filling the pot. They are different from steamed buns and dumplings, but more like steamed buns in comparison. Like the appearance of the pan-fried buns, the shape of the pan-fried buns also helps fill the pan.

Tips for making fried buns:

1. When kneading the dough, add a little cooking oil to it, so that the dough will not stick to your hands and it will be better. of shortening.

2. When mixing the meat filling, add an egg to it, which will make the meat more tender and taste better.

3. After arranging all the buns, add a little batter inside, so that the fried buns will have a crispy bottom and taste better.

4. Cover the pot and fry for 8 minutes. If the time is too long, the fried buns will be easily burnt and the dough will taste hard.