Eileen Yin-Fei Lo

Fried Breads

 

Preparation info
  • Makes 6 Small Loaves, Or

    6

    Servings
    • Difficulty

      Medium

Appears in
top 1000Mastering the Art of Chinese Cooking
Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

  • About

This pleasing variation on plain steamed breads calls for deep-frying the loaves until they turn golden and develop a thin, crisp exterior. The fried breads are as popular as the plain steamed breads, and with good reason.

Ingredients

Method

Steam the loaves as directed and remove them from the steamer.

Heat a wok over high heat for 40 seconds. Add the peanut oil and heat to 350°F on a deep-frying thermometer. Peel away the paper from the bottom of each loaf. Place 2 loaves on a Chinese strainer, lower the loaves into the oil, and then remove the strainer. Allow the bre