If you like my food articles, please click "Follow" and there will be more exciting food articles dedicated to you! The fireworks food that Yue Yunpeng has been obsessed with is published by Yue Yunpeng: Why do you suddenly want to eat fried steamed buns and apply stinky tofu?

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makes Yue Yunpeng The fireworks food that you are obsessed with

Yue Yunpeng posted: Suddenly want to eat fried steamed bun slices and apply stinky tofu, why? In fact, there are two reasons for this: may be that Yue Yunpeng missed his family and fellow villagers in his hometown in Henan; another possibility is that when people reach a certain age, they will involuntarily miss the people and things of the past, of course, including the various delicacies that they often ate when they were young. This is what the thought of water chestnuts and sea bass is said. When the autumn wind blows, I can’t help but miss the water shield and sea bass in my hometown.

Childhood fried steamed bun slices

not just Xiao Yueyue can't help but miss some of the delicious foods I had when I was a child, and most people will do the same. For many people who come out of the countryside, especially those in the northern region, the most memorable thing is the steaming fried steamed bun slices. I remember when I was in junior high school, it was very cold in winter. I studied in the classroom until late at night every night, and then ran home from the school a few miles away in the thick snow. My cotton shoes were already soaked. The happiest thing is the fried steamed bun slices with egg liquid fried by my father. I still miss the wonderful taste until now.

dry-fried, each bite is crispy

In the northern region, there are two main schools of fried steamed bun slices: in addition to the fried steamed bun slices that are dragged with egg liquid, there is also a dry-fried one. Especially at the beginning of work, when I went to a restaurant for dinner, I always liked to serve two plates of dried fried steamed bun slices . It was so crispy that it was so crispy that it was another taste of taste. Perhaps because of my own influence, my family also loves to eat fried steamed buns, especially children, who quarrel over and over for several days. , seeing Yue Yunpeng post a message to eat fried steamed buns, my family was also greedy: just drag the eggs and fry them, and you can choose them at will.

Fried steamed bun slices that suck the eggs

Relatively speaking, slice the steamed buns and drag the eggs and fry them. The production is relatively simple, and it is enough to fry them into a golden color. It is easier to make them at home. Fried steamed bun slices are rich and mellow, rich in egg fragrance and pleasant wheat fragrance. Even if you eat them directly, it is the most graceful taste in the world.

. Fried steamed bun slices, be sure to choose cold steamed buns. It is almost enough for a family of three to have 2 steamed buns. Cut each into steamed bun slices about 5 slices and about 1 cm thick.

. According to the ratio of each steamed bun with 1 egg, beat 2 eggs into a small pot, add 2 teaspoons of water and 2 grams of salt, and beat into a delicate whole egg liquid.

. Pour an appropriate amount of vegetable oil into the pot, and the oil temperature reaches 60% heat, and adjust to medium heat. Dip each steamed bun in a layer of whole egg liquid, then control the egg liquid, put it into an oil pan, fry until the surface is golden brown, then remove it and control the oil.

dry fried, this has a certain technical content

Compared with fried steamed bun slices with egg drag, dry fried steamed bun slices have a certain technical content. You should also pay attention to master a few tips to prevent the steamed bun slices from absorbing oil to the greatest extent. After , a bite of dried fried steamed bun slices will be crispy on the outside and soft on the inside. The wheat aroma is rich, so delicious and attractive.

. Also cut the cold steamed buns into steamed bun slices about 1 cm thick, there is no difference. The key technical core of is a bowl of simple light salt water: Take a bowl of , pour half a bowl of water, and mix 5 grams of salt to form light salt water with moderate salt.

. This bowl of light salt water has three main functions: 1. Prevent oil absorption. After quickly dipping a certain amount of salt water, a wet layer can be formed on the surface of the steamed bun sheet to prevent the steamed bun sheet from absorbing oil to the greatest extent. 2. Increase the effect of internal softness. With this layer of light salt water, during the frying process of steamed bun slices, the water vapor penetrates into the inside of the steamed bun slices, which maximizes the softness of the inside of the steamed bun slices. 3, tasteful. This layer of light salt water can also taste the steamed buns, and it tastes like a light heat and will not be too greasy.

3. Pour an appropriate amount of vegetable oil into the pot, the oil temperature is 60% to 70% hot, and slightly 10% higher. Dip the steamed bun slices quickly in light salt water, pick them up immediately, and set aside slightly. Put it into the oil pan, fry until the surface is attractively golden red, remove it and control the oil.

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