When frying steamed buns, it is wrong to wrap the egg wash directly, how can the taste be crispier a

When frying steamed buns, it is wrong to wrap the egg liquid directly, add 1 more step, the taste is more crispy, and it does not absorb oil! 』

As the saying goes, "people are iron rice is steel, and if you don't eat a meal, you will be hungry and panic", many people have the habit of skipping breakfast, which is wrong, and this will increase the burden on the stomach for a long time, and trouble will come, so I insist on making breakfast for my family every day, and then go out after eating.

During the three-day holiday, my family and I steamed 100 big steamed buns and put them in the refrigerator to freeze, enough for the whole family to eat for a month. There are many ways to eat steamed buns, you can eat them directly, and you can also make fried steamed buns, fried steamed buns and other delicacies. Especially fried buns, children love to eat, crispy on the outside and tender on the inside, and you can eat one at a time.

The method of frying steamed buns is simple, but many people make it not only very greasy, but also has a very hard taste, mostly caused by direct frying.

There are also some people who will dip it in salt water or egg liquid when making fried buns, although they are not greasy, but they are not crispy enough, so I will share with you the skills of fried buns.

The structure of the steamed bun is like a sponge, and if it is fried directly, it will definitely absorb a lot of oil and have a greasy taste. In fact, as long as you put 1 more thing in the egg mixture, not only does it not taste greasy, but also has a crispier texture, which is very delicious. Here's how to do it, and if you like to eat fried buns, collect it.

Fried steamed buns】 Prepare cold steamed buns, salt, eggs, starch, and cooking oil.

Method] The first step, fried steamed buns should be fried with cold steamed buns, not freshly steamed steamed buns, which are not easy to cut. The steamed buns can be packed in a bag in advance and refrigerated overnight in the refrigerator.

The second step is to cut the cold steamed bread into 1 cm wide slices, beat an egg into the bowl, add an appropriate amount of salt, stir into an egg liquid, and then add a spoonful of starch to stir into a delicate egg paste.

Step 3: Pour an appropriate amount of oil into the pot, turn to low heat after heating on high heat, put the steamed bread slices into the egg batter, evenly coat a layer of egg batter, and then put it in the pan to fry.

Fourth, fry slowly over low heat, do not turn after the fire, and continue to fry after the shape is set, when both sides are fried until golden, you can take it out, and the steamed bread slices will be fried.

The fried buns made by this method taste particularly crispy, but they are not greasy at all, they are still very soft inside, there is basically no oil, and they are very suitable for breakfast.

Tips for frying steamed buns].

For fried steamed buns, be sure to use cold steamed buns, not hot steamed buns. Hot steamed buns have plenty of moisture and are not easy to fry and crispy. When the heat dissipates, it also takes away some moisture, so the cold steamed buns are crispy when fried.

However, don't put the steamed buns directly open, as the moisture is lost too much, and the slag is easy to fall off when cutting, and it is not crispy when fried, but hard.

When stirring the egg mixture, in addition to the salt, you also need to add one more thing, that is, starch, preferably sweet potato starch, which has a fluffy and crispy taste after frying. When coated in a layer of egg batter, the texture is crispier and does not absorb as much oil.

When frying steamed buns, don't put so much oil, less than half of the steamed bread slices are fine, which can prevent the steamed bread from absorbing oil.

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Don't wrap the egg wash directly, you should cut the steamed bread slices, dip them in salted water, and then wait for it to dry and then wrap the egg liquid in the pan and fry them, so that the steamed bread slices do not absorb oil and are more crispy.

To make the steamed buns not absorb oil, there is a little trick, prepare a basin of cold water, and then quickly cut the steamed buns through the cold water and immediately scoop them up, put more oil in the pot, fry them over high heat, and fry them until golden brown and scoop them up immediately.

Prepare starch in the bowl and mix it with water, evenly wrap it on the bun slices, wrap it in a layer of breadcrumbs outside, the oil temperature is hot, fry it directly in the pot, after it is fried, it is crispy on the outside and tender on the inside, add salt and cumin powder after it comes out of the pot.

Cold steamed bread slices should be selected for fried steamed bread, it is best to wrap the steamed bread in a bag after the first day is cooled, put it in the refrigerator and refrigerate overnight, such a steamed bread fried steamed bread slices are the best, and then put starch in the egg mixture when beating the egg batter. Then don't use it when you put oil in the pot, put too much oil on the steamed bread slices, and you can fry it again if you want it to be crispy.

As the saying goes: the noodle culture and art in the north and the north can be said to be broad and profound, with a variety of methods, such as frying and frying. In addition, the natural environment and soil and water in the northern region are originally suitable for wheat cultivation, and the wheat flour made from this wheat is of course more delicious and nutritious.

This type of pastry can be easily made into a variety of flavors, and can be used for a variety of secondary productions. Take the easiest steamed bun as an example, after steaming, you don't eat it, and the rest can be cut into slices and fried the next morning, and the fried steamed buns are crispy and refreshing on the outside, and soft and soft on the inside, which is mouth-watering and delicious.

Many people habitually wrap the steamed bread slices in egg liquid when making fried steamed bread slices, thinking that they are nutritious and delicious, but after making them, the outer layer of the steamed bread slices is too soft and the taste is very poor. In fact, if you want to get the nutrients, it takes a little more time to fry an egg independently, and it doesn't take a few hours, because of this layer of egg liquid, the crunch of the outer layer is damaged. Some people may want to say:

I fried it immediately, but it wasn't so crispy, how did others point to Xingfeng to make that kind of actual effect? Don't worry, the author will give us a trick below, so that everyone can easily make fried buns that are charred on the outside and tender on the inside.

First or the same as the usual fried steamed buns, you have to use the overnight leftover steamed buns that have cooled and become hard, and they are so soft that they can't be used for frying. Everyone cuts this kind of steamed bun into slices of suitable thickness, about one centimeter thick, which is basically enough. The next thing to do is the important core, many people make fried buns without a crunchy taste on the outside, because they have not done this step.

That is to mix tapioca starch with appropriate water to make starchy water. The tapioca here is best made of corn flour, which is a better practical effect. Pay attention to the proportion of corn flour and cold water, add one part corn flour to three parts water, and add a spoonful of edible salt to it, stir well.

With such starch water, you can sit in a pot and boil electricity. In this oil boiling link, the starch water is likely to have a slight deposit, everyone mix it again, put the steamed bread slices into it and dip it, evenly wrap it in starch water, and put it in the pot. The accumulation rate of starch water may be very fast, so you need to remember to mix it in advance before frying each slice, and then put the steamed bread slices in it and dip it.

During the frying process, remember to turn it red, and quickly heat the outer layer wrapped in starch water to turn it into a crunchy case. In this way, it is easy to make fried buns that are charred on the outside, tender on the inside, and soft on the inside. And that layer of tapioca starch shell also has the effect of blocking oil, carefully comparing the starch water and the uncoated ones, you can find that the fried bun slices that are not coated in starch water are de-oiled and absorbed.

Okay, today's kitchen tips are sent here, if it helps you, it's inconvenient to give a like, and I also care about personal collections, I'm here to thank you!

You can also burn violently to do this, the best way to shoot quietly is to make the fire bigger, and then when you fry the steamed bread slices, you can wrap some starch or something, and after a minute or two, Qizhixian will be very delicious.

Yes, the first thing is to cut the steamed bread into slices, and then burn the remaining oil, after the oil has small bubbles, you should put the steamed bread slices into it, fry until the surface is golden and crispy, and take it out.

Also the mid-shirt can be fried to bring out a crispy texture. The trick is to slice the steamed bread when frying, and then quickly put the steamed bread into the oil pan and fry it until golden on both sides, so that the steamed bread slices are also very crispy.

It can't be fried, that is, it must be coated with some starch or some egg white, and if the oil temperature is particularly high, it can be made.

After the steamed bread is cut, dipping it in salt water can effectively prevent oil absorption.

Deep-fried steamed bread slices, one of the best ways to cook leftover steamed buns. In the past, after the winter in the north, many people would often steam a large pot of steamed buns, and they would definitely not be able to eat them all at once, and they would be frozen hard, and the steamed buns that dried off the slag were not only steamed in the pot again, but also very popular to make fried steamed bread slices. Pieces of golden crispy fried buns with orange are one of my favorite foods when I was a child, and now I don't think it's a hassle to set up a pan, and fried buns are not often eaten, but the unforgettable delicacy in my memory is often nostalgic.

How to fry steamed bread slices:

Ingredients required: 2 steamed buns, salt and pepper, cornstarch to taste.

Step 1: Dip the kitchen knife in water, cut the steamed bread into slices about 1 cm thick, pay attention to the uniform thickness, and gently shake off the dregs on the surface.

Step 2: Prepare a bowl of water, add an appropriate amount of salt and pepper and cornstarch to the round ball, stir well, and the ratio of water and cornstarch is about 4:1.

Step 3: Quickly put the cut steamed bread slices into the starch water, so that both sides are evenly stained with starch water, and the speed should be fast when dipping in the starch water, and the steamed bread slices should not be soaked in water all the time, about two seconds or so, so as to avoid the steamed bread slices absorbing too much water.

Step 4: Heat the oil in the pot, when the oil temperature reaches 6 hot, put in the steamed bread slices dipped in water, fry them quickly on high heat, turn them over after the color is golden, and fry them until they are golden on both sides.

The best steamed bread used is overnight steamed bread or refrigerated steamed bread, so that the fried steamed bread has the best taste, and the steamed steamed bread is too watery.

After the steamed bread slices dipped in salt, pepper and starch water are fried, they will not be particularly greasy, salty and crispy, very delicious, and will not be fried. Don't miss the leftover steamed buns at home in the future, try this method.

When it comes to fried steamed bread slices, the first thing that comes to everyone's mind should be the greasy feeling, but the fried steamed buns made by my mother for me are not too oily, and they are very comfortable to eat with a little tea soup or bean paddles. In fact, this is also because my mother's fried steamed bread slices are also skillful, and she is different from most people, so the finished products are different.

The most essential difference between my mother's approach and most people is that she is not easy to wrap in egg wash immediately! She will do one step every day before the egg wrap, because the effect of one step she does every day is very different. Now I will share with you my mother's method of frying steamed bread slices, when we fry steamed buns, don't wrap them in egg liquid directly, learn to do one step every day, crispy and delicious without absorbing oil, super delicious!

Take out the steamed leftover steamed buns, put them on the stone slab, take a knife and cut them into pieces, the steamed bread slices do not have to be too thin and not too thick; When cutting, pay attention to the "push-pull knife method", the so-called push-pull knife method is like cutting shredded potatoes, while cutting, the cutting edge while moving forward, backward, left and right, like sawing objects. This type of cutting prevents the food from deforming, and we can use this method when cutting bread, steamed buns, and other pastries.

Prepare an appropriate amount of flour in advance, there is no limit to flour, general flour will do; Sprinkle the prepared flour on the sliced steamed bread slices, and slowly pat it with your hands after the flour is sprinkled. Sprinkle a little flour on the top of the steamed bread to form a protective film for the steamed bread, so that the surface of the steamed bread becomes golden brown, the core inside is soft, and it can also reduce the absorption of oil.

Beat two eggs in a bowl, add a little salt and cold water, fill up and mix well with chopsticks, and mix into egg mixture. Then clean up the green onions, cut them into green onion segments, and pour the green onion segments into the egg mixture, and mix well.

Add an appropriate amount of oil to the pot, and when the temperature boils for 5 to hot, wrap the steamed bread slices in a layer of egg wash and fry them in the hot oil, and put the steamed bread slices into the pot one by one, don't fill too much at a time. After the steamed bread slices are put into the pot, fry them over medium-low heat until one side is fried to golden brown, then turn over and fry them again, and when both sides are fried to golden brown, you can take them out and eat them.

Summary: Wrap a layer of flour before wrapping the steamed bread slices in egg liquid, so that the surface of the steamed bread slices produces a protective layer, reducing the penetration of oil, and also frying the steamed bread with a crispy outer and tender inside.

Add a little salt to the egg mixture to make it taste better, and add a little cold water to make the egg liquid absorb the steamed bun better, even if you put it in the pot, the egg liquid will not fall. Fried steamed buns, don't wrap them in egg liquid directly, learn to do one step every day, crispy and delicious without absorbing oil, super delicious! Fried steamed bread slices may look like them, but you still need to master skills to make them delicious.

Have you all learned how to fry steamed buns of mine? I know how to just taste it to make sure it doesn't chill everyone!

Wrap the steamed bread slices with flour before wrapping them in egg liquid, so that the surface of the steamed bread slices forms a protective layer, reducing the immersion of oil, and also frying the steamed bread into a crispy outside and tender inside. Add a little salt to the egg liquid to make the bottom taste, and add a little water to make the egg liquid better adsorbed on the steamed bun, even if you put it in the pot, the egg liquid will not fall.