Fried steamed buns

Overview

Day 30 of lockdown. Consume the steamed buns made by someone.

Slice the steamed buns.
Place a tablespoon of cornstarch and a pinch of salt in a bowl.
Pour in appropriate amount of water.
Mix well.
Shake the steamed bun slices to remove the steamed bun residue (so as not to fry some black residue).
Quickly roll it in the starch water (don't soak it in to absorb too much water).
First put two slices in to test the oil temperature (oil will splash at the beginning, so be careful).
Then turn to medium-low heat and fry (don't touch the steamed bun slices yet because they are soft).
Finalize the logistics and turn it over.
Finally, use medium-high heat to force out the oil, and quickly use chopsticks to remove it (use noodles chopsticks).
Place on kitchen paper to absorb oil (take out all the steamed buns and turn to low heat before frying in the second pot).
Pass through the starch water to make the outside crispy.
Crispy on the outside and soft on the inside.
You can dip it in condensed milk and tomato sauce.
If you like it sweet, you can sprinkle it with sugar.