Fried glutinous rice noodles and sticky bean buns

2024-04-23 12:51:30 899

Northeast sticky bean buns are steamed and frozen before the Chinese New Year, and can be reheated or fried after the holiday. No matter how you eat them, it's a great love. Especially when it's fried and eaten, it's baked on the outside and glutinous on the inside, dipped in white sugar. It's so delicious, and the taste of the Chinese New Year is always not enough to eat.

Details of ingredients

Sticky bean buns8

Technique

difficultybeginner
workmanshipFried
tasteSweetness
timeTen minutes

Steps to make Fried glutinous rice noodles and sticky bean buns

It is best to steam the sticky bean buns before frying them, as they are easy to fry and have a good taste. It's okay not to steam it, but when frying, it's done like a water frying bun to fully fry.
2. Because the bean buns are very sticky and can easily break when placed directly on the curtain, I spread cabbage leaves at the bottom.
3. After cooling down slightly, the cabbage leaves can be easily peeled off, while the bean buns will not deform.
4. Cool the steamed sticky bean buns slightly, brush a thin layer of oil in a flat bottomed pan, and add the slightly cooled sticky bean buns.
5. Slowly fry over low heat, paying attention to flipping over the side.
6. Dip a little water with a spoon and beat each bean bun into small round cakes.
7. Flip over and continue to fry over low heat, paying attention to observation to avoid burning. If it feels thin enough, you can tap it again to the desired state.
8. Take out the pot and put it on a plate. Dipping it in white sugar is so delicious. I used rapeseed oil to fry it, and the color was particularly tempting. It was really delicious and couldn't stop.