Recently, however, many fans asked me: Why are the steamed bread slices fried at home so oily, greasy and not crisp? In fact, this simple fried bag still has some skills. Because our usual methods are not enough, we need to add this 1 sample. The fried steamed stuffed bun is soft, waxy and oily, crispy and delicious.
1. First, we prepare two leftover steamed buns and cut them into thin and even slices.
2. Beat two eggs into a bowl and stir them into egg liquid with chopsticks; In addition, prepare half a bowl of clear water, add 3 grams of salt, and stir the salt evenly for later use. Don't underestimate this light salt water, which is the key to crispy steamed bread slices.
3. Burn the oil in the pot, dip the steamed bread slices in light salt water, then put them in the egg liquid and wrap them in a layer of egg liquid. When the oil temperature is 50% hot, put the wrapped steamed bread slices into the pot and fry them. Soak the steamed bread slices in water first, which can prevent oil absorption during frying and make the steamed bread slices softer.
4. Keep the fire slow, and turn it frequently to make it evenly heated. When fried to golden brown, take out the steamed bread slices and control the oil.
5. Then raise the oil temperature to 60% heat, turn to low heat, add steamed bread slices and fry for 20 seconds, and then take them out immediately. Repeated frying can make steamed bread slices more golden and crisp.
6. Put the steamed bread slices with oil control on the plate, sprinkle with cumin and Chili noodles and serve.
There is a saying that:
1. The steamed buns are cold steamed buns. After cutting, it is best to discharge the steamed bread residue above to avoid burning smell.
2. Be sure to stick light salt water before wrapping the egg liquid, otherwise it will be easy to inhale too much oil, which will be dry and difficult to fry.
Ok, this fried bun with crispy outside and tender inside is ready. Like friends, try it quickly.