It is recommended to use hairy noodle when making raw pan-fried buns. The raw pan-fried buns made with hairy noodle are softer and more tender to eat and have a better edible texture, in addition to the fact that hairy noodle is easier to color and will have a higher value.

Shengjianbao is very common in life, has a high value, delicious flavor, edible taste is very good, by some people's favorite.

It should be noted that when we fry the fried buns, there are two ways: water frying and oil frying, in general, water frying made out of fried buns do not eat greasy, but oil frying out of the fried buns more crispy.

The biggest difference between the two is whether the dough is fermented or not, and the fermentation of the dough is a very important step.

The dead noodles are unfermented noodles, which make the pasta more al dente. Generally speaking, salt is also added to the noodles, and they are often used to make food such as dumpling skins and pot pies.

When the dough is fermenting in life, yeast is a natural leavening agent that can survive in both aerobic and anaerobic conditions and has a good fermentation effect.

When mixing the dough, pay attention to the fact that the only way to achieve a better dough is to have a light dough, a light basin and a light hand.