, fried buns and fried buns , I believe that many people know or have eaten them, but although the two are only one word difference, few people understand the specific difference between the two, and even many people think The two are only different in appearance, but there is no difference in practice. If you think this way, you are very wrong. Not only are the two methods obviously different, but also the taste is very different. The following will answer you one by one. .
What is the difference between "raw fried buns" and "water fried buns"?
, the appearance is different. Shengjianbao is generally similar in appearance to steamed buns, slightly smaller in size, generally sprinkled with black sesame and chives on the surface, and the bottom is charred yellow or black, while the water-fried buns are generally golden and attractive in appearance, irregular in shape, with strips on the upper and lower sides. There are golden and crisp;
, the origin is different. Shengjianbao originated in the southern region, and was mainly popular in Shanghai and Zhejiang at first, while water jianbao mainly came from the north and the central and western regions. It was initially popular in , Henan, , and Shaanxi. Raw fried buns generally require only one fermentation for the dough, while water-fried buns generally require secondary fermentation until they are large enough;
, the taste is different. The taste of shengjianbao is generally soft and delicious, the entrance is full of gravy and slightly chewy, while the taste of water-fried buns is generally crispy on the outside and soft on the inside, crispy on the outside and softer on the inside;
, stuffing material difference. Shengjianbao is usually stuffed with pork, while water-fried buns are usually stuffed with beef or chives.
What is the biggest difference between "raw fried buns" and "water fried buns"?
If we want to talk about the biggest difference between raw fried buns and water fried buns, it must be in the production method of the two:
, the practice of raw fried buns. Pan-fried buns are usually made by fermenting the dough, kneading the dough and exhausting the air, and then directly wrapping the prepared pork filling. After wrapping the buns in a rounded shape, they are placed in the pan and fry directly. First fry on medium and high heat for about a minute to let the bottom of the buns fall. Discolor and slightly coke, then add hot water to one-third of the steamed buns at a time, turn on low heat and simmer for 10 minutes, until the steamed buns are thoroughly cooked and steamed by the steam in the pot and the high temperature at the bottom of the pot, releasing a distinct fragrance. , and then sprinkle some black sesame seeds and chopped green onion and you can cook;
, the practice of decoction. Fried buns are usually made by fermenting the dough, kneading the dough and venting, and then directly wrapping it with beef or leek stuffing. After wrapping it into a bun shape, it will be left to stand for a second time to wake up to a larger size, and then add a little oil to the pan to cover it. , put the stuffing in the steamed buns and fry for a while to set the shape. At the same time, add a portion of flour with baking soda and salt to starch water, cover and fry until the noodles are crispy and crisp, then turn over and continue to fry once until both sides are golden and cooked. It can be eaten out of the pan.
By comparing the above specific practices, it can be found that the biggest difference between raw fried buns and water fried buns lies in three points:
The first point is that the raw fried buns can be fried directly without secondary fermentation, while the water fried buns must be fermented twice Fry the buns before they are softer, so that the buns will be more heat-resistant;
The second point is that water is added to the fried buns, but it must be hot water to avoid splashes caused by high temperature and the buns shrinking when cold affects the taste, while frying in water The noodles must be added to the buns. This noodles water is specially adjusted to increase the crispy taste of the buns, and this water is cold water, because the buns themselves are relatively soft after the secondary fermentation. It is not easy to break the skin;
The third point is that the taste of the fried bun is soft and delicious, slightly chewy, while the fried bun is crispy and then soft because of the water. The three biggest differences between fried buns.
Conclusion
So after saying this, I believe that everyone should know the difference between raw fried buns and water fried buns, haha, don't make a mistake with both raw fried buns and water fried buns when you go out in the future. The difference is still very big, and the taste is also obviously different. Of course, if you have other opinions or suggestions, you can also interact with me in the message. I am Linda, let’s work together on the food road! !
(The headline of this article is first published, originally produced by "Lin Daguanren", and unauthorized copying is strictly prohibited)
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