When it comes to raw fried buns and fried buns, I believe that many people know or have eaten, but although the two are only a word difference, few people understand the specific difference between the two, and even many people think that the two are just different in appearance, there is no difference in practice, if you think so, it is a big mistake, not only the difference in practice is obvious, but also the taste difference is also very large, the following Linda will answer for everyone one by one.
<h1 class="pgc-h-arrow-right" data-track="2" > the difference between "raw fried buns" and "fried buns"? </h1>
1. Appearance difference. The general appearance of the raw fried bun is very similar to the bun, slightly smaller, the surface is generally sprinkled with black sesame seeds and chives, the bottom is brown or burnt black, while the pan-fried bun generally looks golden and attractive, the shape is irregular, and the upper and lower sides are golden and crispy;
2. Origin region. Raw fried bun originated in the southern region, initially mainly popular in Shanghai, Zhejiang area, while fried bun mainly from the north and the central and western regions, initially mainly popular in Henan, Shaanxi area;
3. Difference between hair and surface. Raw fried buns generally only need to be fermented once, while water frying buns generally need to be fermented twice to be large enough;
4. Taste difference. The taste of the raw fried bun is generally soft and delicious, the entrance gravy is full, slightly chewy, and the taste of the fried bun is generally crispy on the outside and soft on the inside, and it is more crispy on the outside, and it is more fragrant and soft when eaten inside;
5, the difference between fillings. Raw fried buns are generally stuffed with pork, while pan-fried buns are generally stuffed with beef or leeks.
<h1 class="pgc-h-arrow-right" Data-track="9" What is the biggest difference between "raw fried buns" and "fried buns" >? </h1>
When it comes to the biggest difference between raw fried buns and fried buns, it is definitely in the production method of the two:
1: To prepare raw fried buns. Raw fried bun is generally the dough fermented after kneading the dough and exhausting the pork filling directly wrapped, wrapped the bun form head down to the circle directly under the pot to add oil and fry, first fry on medium heat for about a minute to make the bottom of the bun change color slightly scorched, and then add to the hot water of one-third of the bun at a time, open a low heat to simmer for 10 minutes, until the bun is thoroughly cooked and steamed by the water vapor in the pot and the high temperature at the bottom of the pot, releasing the obvious aroma, and then sprinkle some black sesame seeds and green onions to get out of the pot;
2: Fry the bun in water. The water frying bun is generally the dough is fermented after kneading the dough and steaming directly wrapped beef filling or leek filling, wrapped into a bun form after the second time will be left to wake up to a larger, and then start the pot with a little oil to shake the pan full, under the bun filling frying for a while to set, while adjusting a baking soda and salt flour mixed with starch water, cover and fry until the noodles are crispy, and then turn over together to continue to fry once to both sides of the golden brown can be eaten out of the pot.
Through the comparison of the above specific methods, it can be found that the biggest difference between raw fried buns and fried buns is 3 points:
The first point is that the raw frying bun can be directly fried without secondary fermentation, and the water frying bun must be fried more fluffily in the second fermentation, so that the bun will be more heat-resistant;
The second point is that the raw fried bun is added to the water, but it must be hot water, to avoid high temperature splashing and the bun is cold and tightened to affect the taste, and the water frying bun must be added to the face water, this noodle water is specially adjusted, can increase the crispy taste of the bun, and this water is cold water, because the bun itself is relatively soft after the second fermentation, at this time it is more difficult to break the skin when it is cold and tight;
The third point is that the texture of the raw fried bun is fragrant and soft and delicious, slightly chewy, while the fried bun is first crisp and then soft because of the water, which is the biggest three differences between the raw fried bun and the fried bun.
<h1 class="pgc-h-arrow-right" data-track="19" > conclusion</h1>
So say that I believe that everyone should know the difference between raw fried buns and fried buns haha, after going out, don't go out again to make raw fried buns and fried buns are wrong to buy the wrong Oh, the difference between the two is still very large, the taste is also obviously different, of course, if you have other opinions or suggestions can also interact with me in the message, I am Linda, the food road together to refuel the duck!!
(The headline of this article was first published, originally produced by "Lin Da Guanren", unauthorized removal and plagiarism is strictly prohibited)
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