Buns are a staple food that everyone loves to eat. But steamed buns are always steamed, not to avoid a little monotonous. Deep frying slices of steamed buns is a good way to effectively improve the texture of steamed buns. Especially if the steamed buns are overnight or not fresh, it is more suitable to fry them. Children are more like to eat, directly with the hands, sprinkle some pepper, chewing crispy, dipped in sugar, chewing sweet. Today I will share with you my own method of making fried bread slices.

First: Vegetarian fried pretzel bun slices

Input preparation: main ingredients: overnight steamed bread 2, 3.

The ingredients: cooking oil, salt, pepper flour a little, a bowl of water.

Practice: the first step cut steamed buns: my steamed buns are generally oval, it is recommended to start cutting from the long side, a steamed bun cut three to four slices is more suitable, not too thick, not too thin. General a finger so thick fried out the most delicious.

The second step is to adjust the salt water: put a small spoon of salt inside the water, stir a little, let the salt melt.

The third step fried buns: pot of oil, put some more, open fire until the oil heats up, there are small bubbles, cut the buns into the bowl of brine very quickly dipped in the bowl of salt water, dipped on both sides, and then put into the frying pan. Wait a little, one side of the color change and turn the other side, fry until both sides of the golden brown can be up.

The fourth step sprinkle pepper salt: mix the salt and pepper flour evenly, sprinkle finely on the fried steamed bread slices, eat crispy, but also with a pepper salt flavor, taste better.

Second: golden steamed bread slices

This one is roughly the same as the above, with an additional process of wrapping in egg wash.

Ingredients: main ingredients: steamed bread 2-3. 2 eggs.

Applications: cooking oil, a little salt.

Practice: the first step cut steamed bread slices.

The second step to adjust the egg mixture: egg into a bowl, add a little salt, mix well into the egg mixture.

The third step of fried buns: oil in the pot, when hot, the buns will be wrapped in egg wash, into the frying pan fried. Wrapped in the egg mixture of steamed bread slices easier to change color, to turn over in time, both sides are fried until golden brown can be removed from the pot.

The buns can be dipped in sauce, sugar or condensed milk. Feel more delicious to eat sweet .

Third: colorful steamed buns diced

Ingredients to prepare: main ingredients: overnight steamed bread 3, 2 eggs, 1 piece of lunch meat, 1 carrot, 1 cucumber.

Accessories: cooking oil, salt, pepper, spicy sauce, bean paste, soy sauce, a little each.

Practice: the first step cut steamed buns diced: the steamed buns first sliced, and then cut into small dices, do not cut too small, at least a finger width.

The second step is to adjust the egg mixture: add a little salt to the egg and adjust the egg mixture.

The third step to cut the ingredients diced: lunch meat, carrots, cucumbers are cut into small dices, can be smaller than the steamed bun dices.

The fourth step fried buns ding: pot more oil, buns ding into the egg mixture in a wrap, and then down to the pan fried. Because the buns are relatively small, it is not easy to use chopsticks to fish, it is recommended to prepare a leaky spoon. As soon as the buns change color, you can fish them out, so that they don't get burnt. You can put the buns aside for a while after frying.

The fifth step is to stir-fry the ingredients: put oil in the wok and stir-fry the luncheon meat, carrot and cucumber.

Step 6 Mix and Stir: When the ingredients are almost cooked, add the diced steamed buns and stir-fry quickly while adding the seasonings. Stir-fry can be ready to take off the pan.

This probably can't be considered fried steamed bun slices, but the steamed buns fried in this way are paired with a variety of ingredients and have a nice color. Eat up the flavor is also richer.

Fourth: milky steamed bread slices

This practice is a reference to the Western style practice, and I feel that people who like sweet mouths and small children like it better.

Ingredients to prepare: main ingredients: steamed buns 2-3, 2 eggs.

The ingredients: cooking oil. 1 box of milk, 1 small piece of butter, 1 tablespoon of sugar.

Practice: the first step to cut the steamed bread slices, cut and set aside.

The second step to adjust the milk and egg mixture: eggs into a bowl, pour milk, butter, sugar, mix well.

The third step soak egg liquid: put the steamed bread slices into the egg liquid bowl to soak, see the steamed bread slices to absorb some egg liquid after fishing up and put on a plate to dry for a while. Do not soak for too long, or the buns will become thin, no shape. If you think it's not enough, you can use a small brush to evenly brush the milk and egg wash on the surface of the buns again.

The fourth step is to deep fry the slices of steamed bread: put oil in the pan, when the oil is hot, put in the slices of steamed bread, and deep fry them until both sides are golden brown and remove from the pan.

This approach tastes sweet, the steamed bun slices have a milky egg aroma, and the texture is crispy but not greasy.

Summary and Q&A on how to deep fry sliced steamed buns

1, why use overnight steamed buns to deep fry?

It is not true that fresh buns cannot be deep-fried. But fresh steamed buns, for one thing, have a better texture and are recommended to be eaten directly. Secondly, fresh buns are still relatively full of moisture and are also softer, and the slicing effect is still a little less set. Overnight steamed buns put a period of time, the loss of moisture, but also yellow, back to the hard situation. Used for deep-frying one is easier to shape, two can also save the deterioration of the texture, can be said to be two birds with one stone.

2, why the steamed buns can not be directly under the frying pan?

The steamed buns are full of honeycomb holes, which are formed by fermentation. When you eat with porridge and soup, you will find that the steamed buns are very absorbent. Similarly, if you throw the steamed buns directly into the frying pan to fry, it will absorb a lot of oil, not only do you need more oil, people can not eat like this, easy to get tired, and not good for health. Beforehand dipped in salt water or wrapped in egg wash, you can let the buns first absorb some water and egg wash, but also form a layer of diaphragm, avoiding the buns to absorb too much oil. And the buns wrapped in egg wash are also easier to set and form a crispy shell.

There is also a practice of dipping them in salt water, then wrapping them in egg wash, and then frying them in a pan. This way the egg wash will be thinner and easier to coat evenly. Or add a little water when mixing the egg mixture to make the egg mixture a little thinner, both have similar results.

3, why don't you wait until the oil temperature is high before frying?

The oil temperature of the fried buns is best controlled at about 60% of the heat, that is to say, a little bit of bubbling is almost the same. Once you feel the oil temperature is too high, you can turn off the fire, and the residual heat can continue to play a role. Oil temperature is too low, steamed buns old bubble in the oil will absorb oil. Oil temperature is too high, often the outside are burnt inside still soft. And if the oil temperature is too high, dipped in water or egg wash steamed buns slices into the pot is particularly easy to fry, the oil is easy to splash around, careless will be scalded.

4. It is recommended to change deep-frying to pan-frying.

Frying buns can also get the same crispy texture as deep-frying, and the amount of oil needed for deep-frying will be much less. From the point of view of environmental protection or human health, it is recommended that you can try to use oil frying to make steamed bun slices.

5. What else can I do if I'm worried about my buns absorbing too much oil?

Controlling the oil temperature and time is the basis for reducing the oil absorption of steamed buns. Generally dozens of seconds buns can be up, this process will not inhale too much oil. If you are still worried about too much oil, one is to turn the side to be fast, more turn a few times, to reduce the time of the buns soaked in oil. Secondly, you can put the slices of steamed bread into the frying pan rack or plate to filter the oil, you can also use absorbent paper to wrap the steamed bread to absorb the excess oil on the surface.

6, in addition to dipping in salt water, wrapped in egg wash, steamed bread slices can also how to fry?

In addition to the above two ways, I have also tried other practices, such as wrapping breadcrumbs, this practice is generally used when the Western-style fried chicken cutlets, I did not expect to wrap in the steamed buns slices is also very crispy. There is also what I wrote above with the milk to adjust the egg mixture, steamed buns slices put in more absorb some milk and egg mixture and then take it out to fry, eat up the feeling of toast and egg milk thick slice.

The above is the answer on how to deep fry steamed bread slices, like to eat small partners may wish to try their own new ideas in the traditional practice as I do, there will be good results.