Leek and egg water fried bun
My favorite is the thin and crispy layer at the bottom of the pan fried bun. I eat it piece by piece, crispy and fragrant. Of course, the water fried buns are also very delicious. The bottom is golden and crispy, and the top is soft and delicious.Before putting the steamed buns into the pot, they must be fermented well.
Step 1 . Prepare chives and eggs.
Step 2 . Flour, baking powder, and water are mixed to form a dough for fermentation, and a softer dough is better.
Step 3 . Chop the chives into small pieces, add cooking oil and stir well.
Step 4 . Stir fry the eggs until they are cooked, and fry them until they are a bit broken.
Step 5 . Add Sichuan pepper powder to chives.
Step 6 . Mix the dark soy sauce and light soy sauce evenly.
Step 7 . Add eggs and stir well.
Step 8 . Finally, add salt and mix well.
Step 9 . After the dough is ready, knead it into long strips and cut into small pieces.
Step 10 . Take one batter, roll it thin, and add chives and egg filling.
Step 11 . Wrap it into the shape of big dumplings and let it ferment for a period of time.
Step 12 . Pour cooking oil into the pot and add small buns. Fry the bottom until golden brown.
Step 13 . Add water starch and cover the pot to steam. Boil the water in the pot until dry, and the bottom of the buns will become crispy. Take the plate and flip it out of the pot.
Step 14 . A delicious water fried bun.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
