Pan-fried sticky bean buns
Overview
How to make Northeastern sticky bean buns delicious? The sticky bean buns we buy from the market are all steamed and frozen. The easiest way to eat them is to steam them again and dip them in sugar. The sticky bean buns are particularly delicious, but they are not the most delicious way to make sticky bean buns. Let me teach you the most delicious way to make sticky bean buns in Northeast China. The sticky bean buns are delicious when fried. They are burnt on the outside and glutinous on the inside. They are elastic and sticky. When dipped in sugar, they are soft and sweet, just like the taste of childhood.
Tags
Ingredients
Steps
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Prepare the ingredients and fry as much as you can eat. There are two ways to make pan-fried sticky bean buns. One is to steam the sticky bean buns in a drawer, then cool slightly and when the sticky bean buns are not sticking to each other, fry them in a pan. The second is to buy frozen bean buns. Do not steam them, just fry them in a pan. This requires a little more oil. Put the frozen bean buns in the pan and fry them slowly over low heat. When the frozen bean buns become soft on the surface and can be pushed with a shovel, add half a bowl of water, cover the pot, and simmer until there is no water, which is equivalent to steaming. After there is no water, flip and fry until the surface is crispy. Friends who like it can try it.
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Brush a flat-bottomed non-stick pan with a thin layer of base oil, add the cooled sticky bean buns, and fry slowly over medium-low heat without covering them.
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Fry one side until the bean buns can be pushed with a spatula, then flip and fry the other side.
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You can cook it twice more until both sides of the sticky bean buns are crispy, then turn off the heat
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It’s time to start eating. It looks very appetizing. It’s really delicious. People in Northeast China can’t get enough of this delicacy.
