To make the water fried dumplings do not stick to the pan, you can spread a layer of oil on the bottom of the electric pancake pan, all arranged, pour some batter, the amount of batter to cover the bottom of the dumplings can be made, so that the water fried dumplings will not be easy to stick to the pan.

Generally, after the batter in the pot dries up, it takes about eight minutes to lift the lid of the pot so that the water fried dumplings are already cooked, and the batter at the bottom of the pot turns golden brown, and the taste is also very good.

Water fried bread is a special traditional snack, belonging to the Yu cuisine cuisine, Yu cuisine from now has a history of more than 5,000 years, originated in Bianliang City, Tokyo (the ancient capital of Kaifeng), in North China and the Central Plains region is quite popular.

Water fried buns are crispy but not hard, fragrant but not greasy, and very tasty. According to the different fillings, water fried buns can be divided into "beef water fried buns", "pork water fried buns", "leek water fried buns" and so on. Generally speaking, the water fried bread to take the water-based frying method, the key lies in the correct mastery of the fire.

When frying water fried bread, it is not suitable for the temperature is too high, generally speaking, the oil temperature of the pan to maintain at fifty percent hot. In addition, the production of water fried bread should also master the world of dripping batter, dripping batter time can not be too early, not too late.