Let's share the making method of a sweet and crispy steamed bread with silver silk water, and explain it in detail, so you can learn it at a glance. First, cut the steamed bread into 1cm pieces and soak it in cold water for two minutes. Pour out the steamed bread soaked in water and squeeze out excess water (squeeze it gently to avoid crushing the steamed bread). Add a proper amount of salad oil to the pot. Add vermicelli at 6% oil temperature, fry until vermicelli is completely expanded, and remove oil control. Gently press the fried vermicelli, don't crush it too much for later use. When the oil temperature in the pot is 15 degrees, put the steamed bread in, fry it until the outer skin of the steamed bread is slightly yellow, and remove it to control the oil. Leave a little base oil in the pot and pour in sugar. Stir-fry the sugar with low fire to melt, and the color is yellowish. Add the fried steamed bread. Stir-fry quickly, pour into the vermicelli, turn the steamed bread quickly, and let the steamed bread stick to the vermicelli evenly before serving.