How to make Cantonese fried steamed bread

Fried steamed bread is mostly fried directly in the pot and wrapped in egg liquid. When grandma made this, it was crisp and soft, and did not absorb oil. Hello, I'm Brother Qi. Have a nice day. Today, I will tell you about fried steamed bread. Many friends liked it when they were children. When I was in primary school, after school at noon every day, I saw my grandmother take out two leftover steamed buns and two cucumbers and turn into the kitchen. In more than twenty minutes, grandma served a plate of crispy fried steamed bread slices, a plate of cucumber scrambled eggs, a plate of fermented bean curd, a bowl of seaweed soup and a delicious lunch.

Fried steamed bread-non-oil absorption method

The required ingredients are 2 steamed buns, salt and cooking oil.

Step 1: Cut the steamed bread into slightly thicker slices, so that it tastes better when fried. It's best to use leftover steamed bread overnight. Remember to clean up the steamed bread residue when cutting steamed bread, otherwise it will waste oil when cooking.

Step 2: Prepare a bowl of salt water and melt 5 grams of salt in 200 grams of warm water. The key to frying steamed bread slices in this step is not to directly wrap the egg liquid in the pot, but to dip it in salt water. Salt water can form a protective film on the steamed bread slices, so that the oil can not penetrate into the steamed bread, and the shell can be crisp.

Step 3: Turn the pan to medium heat and pour in cooking oil, with more oil. When the oil temperature is 40% hot (it is judged that the oil temperature is 40% hot, and the chopsticks are put into the oil, and bubbles appear around the chopsticks), the steamed bread slices are quickly soaked in the salt water, and then fried in the pot for 1 min, during which the chopsticks are turned over, and the water is taken out and drained for later use.

Step 4: Continue to heat the oil in the pot until the oil temperature reaches 50%. Put the steamed bread slices into the pot, continue frying for 20 seconds and then take them out. In this way, the oil on the surface of the steamed bread is forced out by the high oil temperature, making the steamed bread more crisp.

-Hint-

1. The trick is salt water, 200 grams of warm water and 5 grams of salt, which must be melted and cooled before use.

2. Before cooking, the steamed bread slices should be quickly dipped in salt water, not soaked, and taken out immediately after contact with salt water.

Cook at 3.40% oil temperature, pay attention to turning over, and fry on medium fire 1 min; When the oil temperature rises to 50% heat, fry for 20 seconds on medium fire to make the surface more crisp.