Difference between Shengjianbao and ShuiJianBao: different origin, different taste, different fillings.

1, different places of origin

Shengjianbao is mainly popular in Jiangsu, Zhejiang and Shanghai, a specialty snack in the local area is also referred to as shengjian. Water fried bread is a more representative of the Yu cuisine cuisine snacks, from the ancient Kaifeng, which is now Henan Province.

2, different taste

Shengjianbao skin thick filling, a bite, you can taste the hot soup inside, and the soup is more concentrated. Water fried bread is the main crunchy and not greasy, flavorful characteristics, is a very best-selling snacks, in the taste and the raw fried bread is still a big difference.

3, different fillings

Traditional fried dumplings filled with pork, leeks, cabbage, etc., used to make the skin of the raw material is after fermentation of wheat flour. Shengjianbao is mainly pork, pork and shrimp, beef and other meat fillings as fillings, in the process of making fillings, but also add the right amount of green onions for flavor.

Precautions for making pan-fried dumplings

When kneading the dough, add a little bit of cooking oil to the dough, so that the dough is not sticky, and it can also rise better. When mixing the meat, add an egg to the mixture to make the meat more tender and give it a better texture.

After arranging the buns, add a little bit of batter to them so that the fried buns will have a crispy bottom and taste better. Cover the pan with a lid and fry for 8 minutes, if the time is too long, then the water fried bread will be easy to fry paste, the crust will taste hard.