As the saying goes: South rice is like north rice. The noodle culture in the north can be said to be extensive and profound, with various methods, including frying and frying. Moreover, the natural environment and soil and water in the north are originally suitable for the cultivation of wheat. The wheat flour made from this kind of wheat is naturally more delicious and rich in nutrients. This kind of pastry can be easily made into various shapes and flavors, and can also undergo various secondary processing. Take the simplest steamed buns as an example. If you don’t eat them after steaming them, you can cut the remaining ones into slices the next morning and fry them. The fried buns are crispy and refreshing on the outside, soft and tender on the inside, and are mouth-watering. Delicious.

When making fried steamed bun slices, many people habitually wrap the steamed bun slices in egg wash, thinking it is nutritious and delicious. However, after making the steamed bun slices, the outer layer is too soft and the taste is very poor. In fact, if you want to know the nutritional content, it only takes a little more time to fry an egg by itself, but it only takes a few minutes. It is because it is coated with this layer of egg liquid and the crispiness of the outer layer is destroyed when fried. Some people may say: I fried it directly when I made it, but it was not that crispy. How did others achieve that kind of effect? Don't worry, the author below will give us a trick to make fried bun slices that are crispy on the outside and tender on the inside.

First of all, as usual for making fried steamed buns, you have to use leftover steamed buns that have been left to cool and harden overnight. Freshly steamed buns are juicy and soft and cannot be fried. We cut this kind of steamed buns into steamed bun slices of suitable thickness, about one centimeter thick is basically enough. The next thing to do is to focus on the core. Many people make fried bun slices without a crispy taste on the outside because they fail to do this step. That is to mix tapioca starch and appropriate amount of water to make starch water. The tapioca starch here is best to use corn flour, which will produce better results. Pay attention to the right proportion of corn flour and water. You need one part corn flour to three parts water, add a spoonful of salt, and mix thoroughly.

With such starch water, you can burn electricity in a pot. During this stage when the oil is cooked, the starch water may be slightly precipitated. Let's stir it again, put the steamed bun slices in and dip them in, evenly coat them with the starch water, and put them into the pot. The accumulation rate of starch water may be very fast, so you need to remember to stir it before frying each piece, and then put the steamed bun slices in for dipping. During the frying process, remember to turn on the heat and quickly heat the outer layer of starch water to turn it into a crispy shell. In this way, you can easily make fried bun slices that are crispy on the outside and tender on the inside. Moreover, this layer of starch shell also has the function of blocking oil. If you carefully compare the fried bun slices coated with starch water and those that are not coated, you can find that the fried bun slices that are not coated with starch water will absorb more oil after being removed. Okay, today’s kitchen tips are here. If it’s helpful to you, please give it a like or add it to your favorites. I’d like to thank you here!