The gorgeous transformation of leftover steamed bread(sheng man tou de hua li bian shen cui he jia sha )

The gorgeous transformation of leftover steamed bread

Introduction:

"My family likes to eat pasta, so steamed bread often appears on my table. But when you steam a pot of steamed bread, you can't eat it all at once. The rest of the steamed bread is so hot that no one likes it any more. Today, I spent a little effort to make crispy sandwiched sand, which was very popular. When I brought the cooked porridge to the table, the dish of steamed bread slices was empty I'll share this method with you so that you can have more steamed bread on your table. "

Production steps:

Step 1: raw materials: leftover steamed bread, red bean paste, eggs

Step 2: cut the remaining steamed bread into 0.5cm thick slices and divide the bean paste into small parts.

Step 3: put bean paste in every two pieces of steamed bread.

Step 4: all steamed bread slices are filled with bean paste in turn.

Step 5: prepare a bowl of cold boiled water and dip the steamed bread slices with bean paste in the water.

Step 6: break up the eggs and coat the steamed bread slices with egg liquid.

Step 7: dip the steamed bread slices with egg liquid and fry them in hot oil

Step 8: the skin of fried steamed bread is golden and crisp, and the inside is soft and sweet.

Materials required:

Steamed bread: right amount

Red bean paste: right amount

Eggs: right amount

Note: students who are afraid of being too greasy can wrap a layer of egg liquid, which can effectively reduce the oil absorption of steamed bread slices, but I think the fried steamed bread slices wrapped with egg liquid have less crispy taste. Each of the two methods has its own advantages and disadvantages. It depends on which one you like.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Sheng Man Tou De Hua Li Bian Shen Cui He Jia Sha