steamed buns, using steamed buns to make meatballs is a traditional old-fashioned method. The characteristics of the adult dish are crispy on the outside and tender on the inside, with golden and crispy on the surface. You can rush to eat it when served. If you can't eat it, you can cook three fresh vegetables, stewed vegetables, hot pot, ginger soup, and make steamed bowl , etc.
1. Remove the rind of steamed buns, soak them in clean water, add minced pork belly, beat a few eggs, chopped green onion and ginger, minced coriander, pepper, salt, thirteen spices, add some starch and cooking oil, and mix well in one direction.
2. Start the pan and cook oil. The oil temperature is 60% to 70% hot. Squeeze it into meatballs with your hands, put it into the oil pan one by one, fry until the meatballs float, and take it out. When the oil temperature rises, return to the pan and fry again. Fry until the skin is golden and crispy. You can take it out of the pan to control oil and enjoy it.
fried steamed bun slices with stinky tofu, the food of old Beijingers, matches old Beijing bean juice , do you dare to eat it? The freshly fried hot steamed bun slices , and the sauce made of Wang Zhi and stinky tofu is outstanding. The salty taste is similar and the smell is similar. The steamed bun slices that are crispy on the outside and tender on the inside are also considered a unique place in the capital.
1. How to fry steamed buns without sucking oil, change the knife to cut the cold steamed buns into slices more than 1 cm thick, dip them in clean water or starch water, quickly put them into a 60% hot oil pan, fry until they are crispy on the outside and tender on the inside, and then take them out of the pot to control oil.
2. Make a dish of flavor: add some sesame oil to dilute a piece of stinky tofu, add some chopped green onion, you can drizzle some pepper oil and mix evenly.
3. Serve the flavor plate and steamed bun slices together, apply it on the steamed bun slices, and apply evenly. You can clip the two pieces into one and enjoy it.
water stir-frying buns , an old-fashioned dish made of steamed buns. The water stir-frying point needs to be stir-fried in cold water, then fryed and wrapped in sugar juice. It is sweet and crispy and delicious!
1. Change the cold steamed bun to cut into thick strips, pour it into cold water and stay for three seconds, and then squeeze out the excess water one by one with your hands.
2. Fry the oil in the pan, and put the oil in 60% to 70% heat. Fry until it floats and sets, take it out and fry again, fry until golden and crispy, and leave the pan to control oil and set aside.
3. Add a spoonful of water in the clean pot, stir-fry and melt until the large bubbles turn into small bubbles, pour in the fried steamed buns, stir quickly and mix well, and then put them out of the pot and serve on a plate.
Vegetarian fried steamed buns diced . Leftover steamed buns that cannot be eaten can also be made into fried steamed buns . They are salty and delicious, crispy and delicious, and are very popular among children at home.
1. Change the steamed bun to cut into diced 2 cm square, wrap it with a layer of egg liquid, put it in a pot and fry until the skin is golden and crispy, and serve.
2. Then cook oil in the pan, add shredded onion and green and red pepper flakes, stir-fry the scallion sections, add the fried steamed buns, mix in salt, five-spice powder, light soy sauce, MSG, and a little white sugar. You can pour in a little pepper oil, stir evenly and then take it out of the pot and put it on the plate.
fried buns , steamed buns are piled up, also known as steamed buns that are bitter and tiring. The steamed buns that cannot be eaten are moistened by water, then add flour and mix well, steam them in the pot for a few minutes, then return to the pot and stir-fry them briefly. This farm rice full of memories is OK. Many people born in the 1970s and 1980s, and even many people born in the 1990s have eaten it.
1. Break the remaining steamed buns into pieces, and the surface becomes wet. Pour in an appropriate amount of flour and mix evenly, sprinkle on a cage, steam for seven or eight minutes and shake it out of the pot.
2. Cook the oil in the pan, add chopped green onion and stir-fry, add the steamed buns, stir-fry evenly, mix in salt, mix noodles, and MSG, pour in some oil, sprinkle chopped green onion and stir-fry evenly, and then put it out of the pot and put it on a plate.
sesame sauce steamed buns, the classic film and television drama "I Love My Home" played by Song Dandan , the actor Heping of the Jingyun Dagu , has a food memory she tells about. The fried steamed buns are covered with sesame sauce and sprinkled with cotton and white sugar , which is sweet and crispy, and the sesame sauce is strong. Friends who like to eat sweets can try this food.
1. Change the steamed bun to cut into thick slices with dip them in light salt water, fry it in oil, remove it and control the oil for later use. You can also bake it until it is crispy on the outside and tender on the inside. Mix sesame paste with water and dilute it.
2. Spread a layer of sesame paste while it is hot, sprinkle a layer of cotton sugar, and then apply it and eat it immediately.
Sweet and sour crispy buns, sweet and sour flavored crispy buns, with bright red color, strong sweet and sour flavor, crispy on the outside and tender on the inside, children love to eat, you can try it at home.
1. Change the steamed bun to cut into thick strips or squares, dip it in water, wrap it with a layer of starch, wrap it with egg liquid, then wrap it with a layer of starch, put it in a 60% hot oil pan until it is fixed, take it out and wait for the oil temperature to rise and fry again, fry until it is golden and crispy, take it out and control the oil to set aside.
2. Leave the bottom oil in the pot, add tomato sauce, sugar, and a little water, stir-fry out the thick juice, pour in the fried crispy steamed buns, sprinkle in white sesame seeds, stir quickly and mix well, and then put it out of the pot and put it on the plate.
Stir-fried steamed buns, fried steamed buns and potatoes respectively, and then mixed into spicy flavor. It is simple and easy to make and delicious.
1. Peel the potatoes and cut them into pieces, and clean them. Change the steamed bun and cut it into equal thick strips.
2. Cook oil in a pot, add potato strips and steamed buns, fry them until the skin is brown, crispy on the outside and tender on the inside.
3. Cook oil in the pan, add minced garlic and chili powder and stir-fry, mix in salt, MSG, and pepper, add potato strips and steamed bun strips, stir-fry evenly, stir-fry after stir-frying, sprinkle chopped green onion and stir-fry evenly, stir-fry evenly, stir-fry evenly, stir-fry evenly, stir-fry evenly, stir-fry evenly, stir-fry evenly, and then stir-fry evenly and put it on the pan.
Ham cheese steamed buns, Chinese steamed buns are integrated into Western cooking methods, sweet, salty, crispy, burnt on the outside and tender on the inside, with a strong cheese flavor, and the finished product is even better.
1. Change steamed bun to the cruciferous knife, add diced ham and crumble cheese into the gap, spray a layer of sugar water on the surface, sprinkle with black sesame , brush a layer of egg liquid, put it in the oven, heat it up to 190°, lower the heat at 185°, bake for ten minutes, and it will be ready for the baking.
stuffed meat steamed buns, steamed buns are stuffed with meat, crispy on the outside and tender on the inside, and a bite is full of meat flavor. You can eat it for breakfast and dinner!
1. Change the steamed bun to cut into a blade, chop the pork belly into minced meat, add salt, chopped green onion, minced ginger, pepper, MSG, egg white, water starch, mix evenly, pour it into the steamed bun slices, and wrap it with a layer of egg liquid.
2. Fry the oil in the pan, and the oil temperature is 60% to 70% hot. Add the steamed bun slices and fry until they float. Take it out and wait for the oil to heat up and fry again. Fry until golden and crispy, and then serve.
Garlic-flavored steamed buns. Friends who like to eat garlic must try this home-cooked fried bun with rich garlic, which is quite delicious.
1. Change the steamed bun to dice and set aside, peel the garlic and chop it with a knife, and chop it a few times to set aside.
2. First, add a little oil and heat it up, add the steamed buns and fry until the skin is burnt and fragrant, put it out of the pot and set aside.
3. Then cook oil in the pan, add garlic and stir-fry, add spicy and fresh stir-fry, add diced steamed buns and stir-fry evenly, mix in salt, MSG, and a little sugar, and then put it out of the pot and put it on a plate.
jelly stir-fried steamed buns. This dish requires Sichuan-style cooking to increase the flavor. The jelly is smooth and hot, the steamed buns are tasty, and the minced meat is crispy. Sweet potato jelly is generally used. When eating, use the method of serving teppan, heat it up, spread a layer of onion on top, and then pour the fried jelly buns on top, so the more you eat it, the more delicious it becomes.
1. Change the sweet potato jelly to pieces, blanch it in water and set aside. Change the steamed bun and cut it into pieces, wrap it with a layer of egg liquid, fry it until crispy on the outside and tender on the inside and keep it oily for later use.
2. Roast the oil in the pan, add the minced meat and stir-fry crispy, add the minced ginger, garlic and bean paste to stir-fry it out red oil, cook in cooking wine, color the soy sauce, add clean water and bring to a boil, add salt, light soy sauce, MSG and chicken essence, add jelly and cook to taste, add steamed buns and stir evenly, pour in bright oil and pepper oil, sprinkle in chopped green onion, stir-fry evenly, stir-fry evenly, stir-fry in the pan and serve.
Shredded steamed buns. The main features of shredded vegetables can be drawn with hot and cold skin, the cold skin is crispy and sweet. The steamed buns are wrapped with crispy and fried paste, and are wrapped with sugar liquid that can be drawn. It is a very exquisite chef's dish.
1. Change the steamed bun to pieces, wrap it with crispy frying paste (a packet of crispy meat powder is enough), put it in a 60% hot oil pan and fry it to set. The oil temperature rises to 70% or 80%, fry again until golden and crispy, and start the pot to control oil and set aside.
2. Leave the bottom oil in the pot, add an appropriate amount of sugar, a little water, and fry until it is shredded (you can dip chopsticks in the sugar liquid, then dip it in cold water to make it crisp), put the steamed buns into pieces and wrap evenly, then put them out of the pot and put them on the pan (when loading the plate, apply cooking oil in advance to prevent sticking).
Spicy steamed bun slices, the steamed bun slices are cooked, and sprinkled with spicy seasonings. To make this spicy steamed bun slice, you need to use the spicy sauce and powder bag of the master's instant noodles. This taste is unique, and the taste of childhood is super delicious.
1. Slice the steamed buns, put them in the pot and low heat until both sides are golden, and set aside.
2. Add some hot instant noodles sauce to dilute it with water, apply it on buns , then sprinkle with powder packs, and enjoy it.
Old-fashioned steamed bun slices, a way to make fried steamed bun slices. The steamed buns are wrapped in egg liquid and fry them and cannot easily absorb oil. They are more fragrant when eaten. They are soft inside and crispy on the outside. Children love to eat them very much and can be eaten as breakfast.
1.Cut the cold steamed bun to cut into 1 cm thick slices with a knife. Add some salt to the egg liquid and beat evenly, wrap the steamed bun slices with egg liquid, put them in a 60% hot oil pan until golden and crispy, then put them on a plate and serve.
fried steamed bun pieces. The steamed buns are delicious, simple and easy to make, crispy and delicious. You can add minced vegetables and minced meat to eat, which is very suitable for breakfast.
1. Make a paste with powder and add egg liquid, starch, diced carrots, chopped leeks, salt, cooking oil, minced peppercorn, chopped green onion, and MSG to an empty bowl. Stir quickly.
2. Change the steamed bun to pieces, wrap the adjusted paste, put it in a 60% hot oil pan, fry until it is set and remove. The oil temperature rises and fry it again, and then put it on the pan and serve.
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