A few days ago, my husband went to the supermarket for a big purchase and asked him to bring some steamed bread back. As a result, he bought a big bag of steamed buns, a *** 15. In the past, four steamed buns were assembled into a bag. Now, under special circumstances, more than a dozen steamed buns are packaged and sold. My husband said that this big bag of steamed bread was the least he picked. My refrigerator is not big, it is full of meat and vegetables that I just bought, and there is almost no room for steamed bread.
There are only five steamed buns, which can't fit in the refrigerator. Fortunately, the temperature is not high, and the rest of the steamed bread can be left outside for a few days. In the meantime, as long as there is room in the refrigerator, put them in.
Husband said that since there are so many steamed buns at home, it is better to fry some steamed buns. I quite agree with this idea. I have loved fried buns since I was a child, and I can't get tired of them.
Speaking of fried dumplings, Luoyang people are the best. Confused noodles and paste noodles are the special pasta in Luoyang. It is necessary to eat these two kinds of noodles. One yuan can buy four fried buns. Noodles are soft and steamed bread is crisp. Their different tastes blend with each other, which is delicious and deeply loved by Luoyang people.
Many people will ask whether the fried dumplings are wrapped in egg liquid or dipped in salt water. Of course, the best way to fry steamed bread slices is to dip them in salt water and fry them in an oil pan, which makes them crispy. The steamed bread wrapped in egg liquid tastes completely different. It tastes very fragrant and soft, but it will smell fishy if it is left for a long time. In restaurants or small streets in Luoyang, shopkeepers never sell fried steamed bread wrapped in egg liquid.
The fried steamed stuffed bun is dipped in salt water, without salt or other condiments. It is crispy outside and tender inside, not hard and not dry.
Today, I share two methods of frying steamed buns, which are easy to learn.
Ingredients: white steamed bread, salt water and eggs.
1. Cut the steamed bread into thick slices and pat off the steamed bread residue on the surface.
2. Prepare two bowls, one bowl of salt water and one bowl of egg liquid. Salt water should be cooled boiled water. Put a little salt in the boiled water, stir it for a few times, let the salt fully melt, and then use it after cooling.
3. Pick up the steamed bread with chopsticks and dip it in salt water. Remember that time can't be long, just gently. In less than a second, leave the salt water quickly, or the steamed bread will be scattered.
4. Put the steamed bread dipped in salt water into the oil pan immediately. The oil temperature of fried steamed bread should not be too low, otherwise it will absorb oil, and if the oil temperature is too high, it will fry. Burn the oil to 70% to 80% heat. When chopsticks are inserted into the oil pan, dense small bubbles can emerge immediately, instead of waiting for a few seconds before bubbles appear.
5. Turn the steamed bun over with chopsticks to make it heated evenly, fry it until both sides are golden, and then take it out without frying again.
6. The buns wrapped in egg liquid are fried below. Dip in salt water first, then wrap the egg liquid in the egg liquid, and finally fry it in the oil pan until it is golden.
I like to eat fried steamed bread slices dipped in salt water. They are tender outside and crisp inside. They are fuel-efficient and delicious, and they are not soft for three days.
Tip: If you like to eat fried steamed stuffed bun slices wrapped in egg liquid, remember to dip them in salt water, otherwise they will taste very dry. When frying steamed buns, don't cut them too thin; thicker ones taste better.