Fried Onion and Garlic Bao Buns
Historical background: Bao buns are originally Chinese steamed buns, traditionally made with meat or vegetable fillings. In the modern street food world, however, new-wave fillings have appeared, such as the crispy fried onion and garlic version. This dish is an excellent example of how classics can be reimagined in a Western style. Emotional introduction: As the aroma of crispy onion and garlic fills the kitchen, it immediately evokes the atmosphere of a hot street food stall. Technical advice: The correct oil temperature is essential for perfect breading. If it's too cold, the food will become soggy; if it's too hot, it can burn quickly. Always drain the freshly fried onion on paper towels! This dish can be an excellent vegetarian alternative for guests, picnics, or even as a snack.
Ingredients for this recipe
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Preparation Steps
1
Peel the onions and slice them into thin rings. Peel the garlic cloves and slice them thinly. Thin slicing is important to ensure they fry evenly and become crispy.
2
Prepare the ingredients for breading: in one bowl, have the flour; in another, a beaten egg; and in a third, the breadcrumbs. Dredge the onion rings and garlic slices first in flour, then in egg, and finally in breadcrumbs.
3
In a small saucepan, heat the sunflower oil to medium-high heat (about 340-355°F or 170-180°C). Tip: if you dip a wooden spoon into the oil and small bubbles form around it, the oil has reached the correct temperature.
4
Fry the breaded onion and garlic in small batches until golden brown, about 2-3 minutes. Remove and place on paper towels to absorb excess oil. Do not overcrowd the oil, as it can cool down, and the breading will become soggy!
5
Steam the bao buns over boiling water for about 6-8 minutes. If you don't have a steamer, use a colander with a lid. It's important that the buns don't touch the water directly.
6
Open the steamed bao buns and fill them with the freshly fried, crispy onion and garlic mixture. Season with salt and pepper to taste. Serve immediately to maintain crispiness.
