Heirloom Deliciousness 53 - Fried Mantou Slices

Ingredients: Shandong Mantou, Eggs, Milk Instructions: 1. Slice the Shandong Mantou about finger-thick. The reason for choosing Shandong Mantou is that handmade mantou has rich layers and a much better texture than machine-made mantou. 2. Beat the eggs, add milk, and continue beating until well combined. 3. Heat plenty of oil in a pan. When bubbles form around chopsticks placed in the oil, it's ready for frying. 4. Dip the mantou slices in the egg-milk mixture on both sides, pick them up, squeeze gently, and then place them in the hot oil. 5. Milk prevents the mantou from becoming too dry and absorbs less oil, while also adding a milky aroma. The egg forms a protective film on the mantou surface during frying, further reducing oil absorption. Fry until both sides are golden brown. When serving, you can drizzle condensed milk or pair it with side dishes. If frying small mantou, you don't need to dip them in the egg-milk mixture. The crust of small mantou effectively reduces oil absorption, so you can fry them directly in oil.