It's so thick
By VicentaLakin
The rest of the buns are very difficult to change, except for fried chips, and they're delicious, but if the heat is too high and unhealthy, who calls us fat and fat
Recipe Recommendations
- steamed bread appropriate amount
- oil appropriate amount
- cumin powder appropriate amount
- spiced powder appropriate amount
- chili powder appropriate amount
- pepper powder appropriate amount
- salt appropriate amount
Steps for It's so thick
1
Prepare the raw materials
2
Chettin
3
No oil in the pot, little fire to the surface
4
We'll just have a little oil
5
It's a dry-dried bun
6
Join the mix of powder and saltIt's so thick Make Tips
Tips: 1. Dry-fry the steamed buns for a bit or roast them in the oven; this removes moisture so they become crispy on the outside. 2. The seasoning mix depends on your personal preference; add more cumin if you like it, or more chili powder if you prefer spice. 3. When stir-frying, you don't need too much oil, but you can't have none. A moderate amount of oil not only enhances the aroma but also allows the seasonings to stick to the bun cubes. 4. Be sure to eat them while hot; they won't taste good cold, just like deep-fried buns—once they cool down, the texture is lost.