Cooking skills are different: the whole process of making fried buns is actually similar to that of raw fried buns, but the cooking skills are somewhat different. When frying steamed buns, you put some cold water in the bottom pot, then cover the pot and stew for a while, and then pour some batter when the bottom is hard, so that the fried steamed buns will have thousands of layers of dough connected one by one, while the raw fried steamed buns will only use cooking oil instead of water.
The taste is different: the fried steamed buns are tender, the shell is crisp, and the stuffing inside is tender. When you take a bite, there will be a thick juice, which will make people have a aftertaste, while the fried steamed buns are crispy and golden, and the stuffing inside is dry and impetuous, which will make the taste more mellow and make people feel delicious.
Fashionable areas are different: fried dumplings are a special snack in Henan cuisine, which originated in Kaifeng, Henan Province and is very popular in North China and the Central Plains. Pan-fried steamed stuffed bun originated in Shanghai, and started in the teahouse. After continuous improvement and development, they have become today's fried buns, which have recently become popular in Shanghai, Guangdong, Jiangsu, Zhejiang and other places, and have also become a more distinctive traditional food.
The appearance is different: the fried bun is very big and looks like steamed bread, and there will be a layer of pastry at the bottom, which will stick together only when it is cooked thoroughly, while the fried bun is very small and looks like a soup-filling bun. After cooking, the appearance is white, very delicate, and some white sesame seeds and onion segments will be sprinkled on it for decoration, which makes people feel particularly tempting.
Different fillings: Generally speaking, there are many kinds of fillings in fried dumplings, such as raw pork and leeks, raw eggs and beef and mutton noodles, and some condiments such as ginger, garlic, five-spice powder and sesame oil are needed to make them taste better. Naturally, many friends here feel that this behavior is much worse than the way of wrapping buns. Actually, we can do this, but the stuffing of fried buns is better.
The practice of frying buns in water: coat the buns with dregs and put them into the dough, which must be soft. The steamed stuffed bun is stuffed with raw pork and leeks, and the raw pork is chewed with a meat grinder. Then add some common condiments and mix them evenly, wrap them into steamed buns and put them in an oily electric frying pan. Leave a certain distance in the middle of each fried bag, cover it and heat it, then evenly sprinkle cold water mixed with wheat flour and cover it. Turn the pan over with a shovel and it will be cooked. The scalded, steamed and fried pots are golden in color and high in quality, and the noodles are white, fat, smooth and tender, which is very delicious.
The method of frying steamed stuffed buns: cut peeled hind leg meat into powder according to the ratio of two thins and eight fertilizers, wash pigskin, shred and cook pigskin jelly, cut into dices when mixing stuffing, put them in and mix well, ferment high-gluten flour and flour, cut them into agents, spread them into slightly thick circles, wrap them with stuffing, make wrinkles, put them in a small steamed bun with engine oil in the bottom pot, cover the wrinkled side, and boil the fashion in water for 4 minutes.
Be sure to pay attention to the pigskin jelly when eating. If we eat in a hurry, we will splash on the person directly opposite us or ourselves, and even burn ourselves. This is not worth the loss. The fried steamed stuffed bun must be eaten hot, but it won't taste so good when it's cold. In contrast, I think raw fried steamed buns will be more delicious than fried steamed buns.
In that case, everyone knows the difference between fried steamed bread and fried steamed buns. Originally, they look similar, but they are still very different, so don't make a mistake when you see us next time. My sharing is over here.