Drawn steamed buns

1

Cut the steamed buns into strips of 5 cm, and the size can be controlled by yourself.

2

Put the cut steamed buns into cold boiling water to soak them up enough water and remove them.

3

Put cooking oil in a frying pan, cook until the oil temperature is 7- 80%, and then fry the steamed buns soaked in water.

4

Remove the steamed buns when they are fried until golden brown, control the excess oil, and place them on a plate for later use.

5

Take another frying pan and pour a little water, then add white sugar, water sugar and simmer at a ratio of 1:3.

6

When the brewed water and sugar are blended together over low heat, the bubbles will slowly swell.

7

Wait for the big bubble and simmer it a little (low heat). Just wait for the big bubble to shrink and the bubble to be light yellow. Don't simmer it into caramel, as this will affect the taste of the finished product.

8

Pour in the fried steamed bun strips, stir fry quickly until the syrup quickly wraps every part of the steamed bun strips, take out of the pan and place into a plate touched with oil.

9

The steamed buns soaked in water are fried and taste crispy on the outside and inside, and have a very good taste. When eating, they can be served with a bowl of cold boiled water. In order to allow the eater to pick up the ingredients and use cold boiled water to stir them up, so that they taste more delicious and crispy.

When deep-frying the soaked mantou strips again, the oil temperature must be high (watch out for oil splatter and burns) to prevent moisture loss inside. 1. Water Method: This method uses water as the heat transfer medium to stir-fry the sugar syrup. The ratio of water to sugar is 1:3. 2. Oil Method: This method uses oil as the heat transfer medium to stir-fry the sugar syrup. The ratio of oil to sugar is 1:4. 3. Dry Frying Method: This method uses no heat transfer medium; it involves putting white sugar directly into the pan to dry-fry. 4. Water-Oil Method: This method uses both water and oil as heat transfer mediums to stir-fry the sugar syrup. 5. When stir-frying sugar, the pot must be clean, and the ladle must be stirred continuously to ensure the sugar syrup heats evenly.