It is wrong to wrap the fried steamed bun slices in egg liquid or dip them in water! This makes it fragrant, crispy and not greasy

Steamed buns are one of the most commonly eaten staple foods in our lives. It is inevitable that there will be leftover steamed buns when we eat them at home. In my family, in addition to fried steamed buns and fried steamed bun slices, the most popular methods for processing leftover steamed buns are also very popular. I believe that most people have made fried steamed bun slices at home. The golden color, crispy and crispy fried steamed bun slices make people appetizing. The only drawback may be that the steamed bun slices easily absorb oil and taste greasy. Indeed, steamed bun slices will be particularly easy to absorb oil if fried directly. Some friends like to coat the surface of the steamed bun slices with a layer of egg liquid when frying. In fact, eggs are also easier to absorb oil, and the fried steamed bun slices will not be enough. Crispy and tastes bad.

Some people will dip a layer of water on the surface of the steamed bun slices when frying them. Although it is not easy to absorb oil, the fried steamed bun slices are not particularly crispy. Today I will share with you a little trick for frying steamed bun slices. Dip the fried steamed bun slices in "it" before putting them in the pot. The steamed bun slices will be golden and crispy, not greasy at all. Let's read on for details.

Fried steamed bun slices

Ingredients: two remaining steamed buns, a bowl of water, appropriate amount of cornstarch, and appropriate amount of salt.

Steps:

1. First cut the steamed buns into 1 cm thick slices, and shake off the crumbs that fall off when cutting the steamed buns.

2. Prepare a bowl of water, add an appropriate amount of salt and cornstarch, stir evenly and set aside. The secret to my fried steamed bun slices is the starch water. The starch water coats the surface of the steamed bun slices. Not only does the steamed bun slices not absorb oil easily, And the fried steamed bun slices will be especially crispy.

3. Put oil in the pot and heat the oil to 60% hot in advance.

4. Take a piece of steamed bread and dip it in the starch water. (The starch in the starch water easily sinks to the bottom, so the starch water should be stirred evenly again before dipping the steamed bread piece in water.) Then take it out quickly. It should be noted here that the steamed bun slices should not stay in the starch water for too long, just wet the surface. If left for too long, the steamed bun slices will absorb too much water, which will affect the taste of the fried steamed bun slices.

5. Heat the oil in the pot to 60%, add the steamed bun slices moistened with starch water, and fry over medium-high heat until the surface is golden and crispy, then take it out. (The oil temperature for fried steamed bun slices must not be low, as low oil temperature will easily absorb oil.)

The steamed bun slices fried in this way are golden and crispy, not greasy or greasy, and are a good choice for breakfast. If you like this recipe of fried steamed bun slices, be sure to bookmark it! Share and forward it to many friends who like food!

A few final words:

1. Dip the steamed bun slices in starch water before frying.

2. The oil temperature for fried steamed bun slices must be high.