Steamed buns usually taste less delicious after the first meal
This method can effectively solve the remaining dumplings and steamed buns in the refrigerator
Therefore, when making dumplings or steaming steamed buns, I am no longer afraid of making too much
The skin of this fried bun is oily and soft, the bottom is golden and crispy, and the filling is tender and palatable. In short, it has endless aftertaste.
The filling is made of mushroom meat, which contains choline, tyrosine, oxidase and certain nucleic acid substances
It can lower blood pressure, cholesterol and blood lipids
Applicable population: Patients with diabetes, pulmonary tuberculosis, infectious hepatitis, and neuritis
Pan-fried steamed buns
Recipe Recommendations
- onion appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Pan-fried steamed buns
1
Prepare the steamed buns overnight.
2
Wash the onion leaves and chop them.
3
Prepare pepper water. Making pepper water is simple. Put pepper water into a bowl, pour boiling water, and drain off pepper.
4
Brush a layer of oil in the pan, add steamed buns and fry over low heat.
5
Turn over and fry.
6
Use chopsticks to hold the four sides and fry them slightly.
7
Pour appropriate amount of pepper water, wash your hands, and sprinkle it around the steamed buns with your hands.
8
Sprinkle in the chopped green onion.