Delicious Fried Steamed Bun Slices: A Secret Trick for Non-Oily, Crispy-Inside, Soft-Outside Results
The secret to delicious fried steamed buns lies in this one little trick, making the steamed bun slices not absorb oil, super crispy inside and soft!
Spring has arrived, and the weather is gradually warming up. People are increasingly liking to wake up early. Some people like to go for a morning run, while others prefer to make a hearty breakfast for their families. Recently, the breakfasts in my WeChat circle have become increasingly rich, with some frying oil sticks, some making meat-filled buns, some making water steamed buns, and some making crepes… and I still like to make breakfast simply, quickly, and nutritiously. Because northerners like to eat buns, there are often leftover buns at home, so I make steamed bun slices most often for breakfast. It's quick and easy, fragrant and delicious, and nutritious and satisfying. Whether paired with congee or soy milk, it's warm and comforting.
When you make a lot of it, you can also summarize some experience. Today I'd like to share a delicious way to fry steamed buns. Some people might say frying steamed buns is something everyone knows how to do. In fact, even seemingly simple foods often require a little trick. For example, how to make steamed buns not absorb oil? How to coat the egg mixture evenly and not too heavily? How to make steamed buns crispy inside and outside? There are all little tricks, and they are often overlooked. Let's take a look at how I do it.
Homemade Steamed Bun Slice RecipeSteamed buns, eggs, cooking oil, salt, water
1. Put the steamed buns in the refrigerator for a night before, and take them out in the morning to cut into 1cm thick slices.
Putting steamed buns in the refrigerator for a night before and then cutting them will make them easier to cut and prevent them from falling apart! If the steamed buns are too dry, you can brush a little water on the knife before cutting the buns to prevent the buns from falling apart when cutting.
2. Crack two eggs into a bowl, add a little salt, pepper, and 2 tablespoons of water, and mix well.
When frying steamed buns, add 2 tablespoons of water to the egg mixture. This can make the egg mixture coat evenly and not too heavily, and it can also allow the steamed buns to fully absorb the egg liquid, forming a protective layer on the surface of the steamed buns, preventing them from absorbing oil, and also helps the fried buns maintain a crispy texture for a long time.
3. Add a little oil to the pot and heat it to 5~6 degrees. Take a steamed bun slice and quickly rotate it in the egg mixture to coat it evenly with the egg mixture, then place the coated steamed buns in the pot and fry over medium heat until one side is set and turns golden brown, then turn it over and fry until the two sides are golden brown and crispy, then increase the heat to crisp the steamed buns to golden brown and crispy before draining off the oil.
You need to quickly coat the steamed buns with the egg mixture, otherwise they will get soggy and easy to break when you use a fork, and the texture will not be good.
This homemade crispy and soft fried steamed bun slice is ready. It looks golden brown and crispy on the outside, and soft and sweet on the inside. The slight sweetness of the buns plus the hint of saltiness of the egg mixture, when you bite into it, it's fragrant and delicious, and you'll want to eat it again and again! It's simple, quick, and nutritious, and my family makes it every few days. Adults and children all love it!
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