This calorie value is for reference only, because it is also affected by factors such as stuffing. The fried dough contains a lot of carbohydrate, but it is not an ideal source of carbohydrate because of its complex composition. At the same time, if the oil content of fried bread is not properly controlled in the production process, the finished product will contain too much fat, thus further increasing the heat. Therefore, it is not recommended to eat fried dumplings in the process of losing weight, and dumplings or steamed dumplings can be used instead.

Traditional flavor snack featuring fry buns,

It belongs to Henan cuisine and has a history of more than 500 years. It originated in Kaifeng, the ancient capital of the capital city of Bianliang, Tokyo. It is quite popular in North China and Central Plains. It tastes crisp but not hard, fragrant but not greasy, and delicious to the extreme. Fried dumplings, also known as fried dumplings, are common snacks in Anhui, Jiangsu, Shandong, Taiwan Province, Guangdong, Hongkong and Macau, with a thin layer of flour and water as stuffing.

Shandong stuffing foods with local characteristics are classified very finely, such as fried dumplings and pot stickers. The basic operation sequence is the same. They all put bread stuffing into a pot and fry it with water or thin batter. But the pot stickers need to be cooked twice and sliced. Fried dumplings are made by pouring a small amount of ground oil into them when cooking, and then frying them over. The biggest difference is the noodles used, fried dumplings are fermented noodles, pot stickers are watered, and fried dumplings are fried.

According to different fillings, fried buns can be divided into beef fried buns, pork fried buns and leek fried buns. , but their production methods are basically the same. The key to frying steamed buns is to master the cooking temperature correctly, and the temperature should not be too high when frying. Under normal circumstances, the oil temperature in the pot should be kept at 50% heat. In addition, we should prepare the batter and master the time of pouring the batter, neither too early nor too late.