Pan-fried Glutinous Rice Noodle Sticky Bean Buns
1.
Before frying the sticky bean buns, it is best to steam the bean buns. It is easy to fry and has a good taste. It does not need to be steamed. When frying, it can be cooked thoroughly.
2.
Because the bean bun is very sticky, it is easy to stick directly on the curtain, so I spread cabbage leaves underneath.
3.
The cabbage leaves can be easily removed after a little cool, and the bean buns will not be deformed.
4.
The steamed sticky bean buns are slightly cool, and the pan is lightly brushed with oil, and the cooler sticky bean buns are placed in the pan.
5.
Fry slowly over low heat, turning over and fry.
6.
Dip a spoon with a little water, and beat each bean bag into small round cakes.
7.
Turn over and continue to fry on low heat, pay attention to observe, to avoid frying. If it doesn't feel thin enough, you can beat it again to the ideal state.
8.
It was delicious when it was served on the pan and dipped in sugar. I used rapeseed for frying. The color is so attractive that it is so delicious that it can’t stop.
Tips:
1. The fried sticky bean buns are best to be steamed thoroughly and then fried, which is easy to operate. If it is not steamed, add a little water when frying, cover and simmer for a few minutes, and then fry the bean buns until they are soft.
2. Sticky bean buns are not easy to digest. People with weak spleen and stomach and poor digestive function should not eat them. Elderly people eat less.
