Non-greasy, Non-dry Fried Steamed Bun Slices
1.
Slice the steamed buns to a moderate thickness.
2.
Put the slices of steamed buns in order and put them on a plate with a cold boil. What needs to be reminded here is that they should not be soaked but should be taken out if they are soaked in water, because the steamed buns absorb water very quickly, and the next step is too much to work. (This step is the secret of not getting tired of doing it)
3.
Send another picture to take a look at the slices of steamed buns just dipped in water. (Both sides must be soaked in water)
4.
Beat the eggs, add a little salt, and soak the water-soaked steamed bread slices in the egg liquid. You don't need to worry about taking out the steamed bread slices in this step. (Both sides should be covered with egg liquid)
5.
Heat the pan, pour the oil, and turn off the heat.
6.
Put the steamed bun slices into the pan and fry on low heat.
7.
Fry until the bun slices can be moved by gently shaking the pan, and then they can be turned over.
8.
Put the last two slices into the pot, and don’t waste the rest of the egg liquid, just pour it on the steamed bun slices.
9.
Turn it over, the color looks good!
10.
Then it can be out of the pot, how can it look like two crabs haha
11.
The picture is loaded without any modification, this is the true color of the steamed buns. It's really soft and not greasy in one bite.
Tips:
The steamed bun slices are soaked in water, wrapped in eggs, and then fried, the taste is soft and not greasy. Don't take too long when it is soaked in water. When you put it down, turn it over and take it out. The steamed bun will absorb water quickly, and the steamed bun slices will easily turn into batter when the moisture is too much. The whole process is slow frying.
