Spicy boy Mianbao Xia (feat. fried bread)
It's a spicy mianbao xia that's not greasy. You can feel the spicy taste by adding Cheongyang red pepper. It's a food that requires a lot of work, but if you make it in a large amount when making it, you can leave it in the freezer and eat it. It's good to make it once on a special day, such as a side dish or serving guests.
4 serving
Within 60 minutes
김몽이튜브
Ingredients
  • a plain bread
    8piece
  • Cocktail shrimp
    20ea
  • King oyster mushroom
    1ea
  • Cabbage
    1/8pack
  • onion
    1ea
  • leek
    1ea
  • an egg white
    1ea
  • crushed garlic
    2T
  • Cheongyang red pepper
    3~5ea
  • potato starch
    2T
  • Salt
    1/2T
  • ground pepper
    1/2T
  • Sugar
    5T
Video
Cooking Steps
STEP 1/26
This is the ingredient for making Mianbao Xia.
Bread, shrimp, mushrooms. Cabbage, onions. Green onions. Eggs (only white ones used. Garlic. Cheongyang red pepper. I need salt, pepper and 1L of cooking oil.
You can add or subtract fillings according to your preference.
STEP 2/26
First, how to prepare bread.
Menbosha doesn't use the edges of the bread, so you can cut the edges first and store them separately.
(I'm going to fry the bread crust at the end.)
STEP 3/26
Divide the crust into four pieces.
STEP 4/26
Remove the tail of 20 cocktails and chop them into small pieces.
(You may use other sizes of shrimp or raw shrimp.)
Finely chop to 0.1cm X 0.1cm in size.
STEP 5/26
If you put cabbage in it, it has a more crunchy texture, so I recommend you to put it in.
Chop 1/8 barrel into 0.2cm x 0.2cm size.
STEP 6/26
You have to chop the shrimp and vegetables and mix them together, so you have to put the ingredients in a big bowl.
STEP 7/26
Chop one pine mushroom into 0.2cm x 0.2cm sizes.
(You don't have to put it in because it's an optional ingredient.)
STEP 8/26
There is an easy way to chop onions in the attached video link, so please refer to it.
STEP 9/26
Chop the onion into 0.2cm x 0.2cm sizes.
You can use one medium size.
(It is a must-have ingredient with cabbage, so please put it in.)
STEP 10/26
Chop one green onion into 0.2cm x 0.2cm sizes.
(The reason for chopping vegetables into small pieces is that they burn faster than you think when frying bread, so you can't fry them for a long time, so you have to chop them small to cook the inside well.)
STEP 11/26
The most important thing is Cheongyang red pepper.
Normal mianbao xia is a bit greasy, so add 3~5 cheongyang peppers to control the greasiness.
(If you like spicy food, you can add about five.)
STEP 12/26
Add 2T of minced garlic, 1/2T of salt and 1/2T of pepper to minced shrimp and vegetables, and add 1 egg and only white.
STEP 13/26
Mix the ingredients well for 2-3 minutes.
STEP 14/26
Water comes from raw materials such as shrimp and onions, so add 2T of starch and mix it again for about a minute.
(If you feel it's too watery, you can add 1T more starch.)
STEP 15/26
First, put 1T of filling in the bread divided into 4 pieces and cover it again.
(If you feel like you have a lot of filling, you can put the filling on the bread by 1/2T.) The smaller the filling, the easier it is to fry_ Recommended for beginners)
STEP 16/26
It looks like it's stuck in between the breads. If there's a lot of water inside, it'll drip, so be careful.
(It's good to slightly press the top and bottom of the bread with your palm.)
STEP 17/26
It takes a lot of work to fry mianbao xia, so you have to start frying it with the filling in the bread in advance.
STEP 18/26
Bread burns easily when fried, so you can fry it at 160-170 degrees instead of 180-200 degrees.
STEP 19/26
If you put it in the oil like other fries and stay still, it burns easily, so you have to put only three to four at a time and keep lifting it up and down on the oil to fry it without burning.
Fry it for 1 minute and 30 seconds to 2 minutes, and it will cook well to the inside.
STEP 20/26
This is the appearance of the spicy boy, Cheongyang red pepper, Mianbao Xia.
(If you taste it after frying it and it doesn't look fully cooked, I recommend that you heat it in the microwave for about a minute.)
STEP 21/26
This is the bread frame that was left after cutting the first bread.
It's a waste to just throw it away, so it's good to make fried bread after frying all the menbosha.
STEP 22/26
You can add the remaining edges at once, but I recommend frying half and half if possible.
If you put it all in at once, it's greasy by eating a lot of oil.
(If you like greasy fries, you can put them all in at once.)
STEP 23/26
You can fry it for about 3 minutes, but it's better to fry it higher than when you fry mianbao xia.
(It's good to stir the bread so that it doesn't splash evenly.)
STEP 24/26
It is better to leave fried bread at room temperature for about 5 minutes and sprinkle it after the oil is drained, rather than sugar immediately.
(The bread changes to a crisp as the oil dries.)
STEP 25/26
If you sprinkle about 5T of sugar on the edges of 8 slices of bread, you can taste sweet fried bread.
STEP 26/26
Successful fried bread is a success if it makes a crunchy sound when chewing.
(If you eat too much oil, you can experience no sound and oil flowing out of the bread.)
The most important thing is to fry bread so that it doesn't burn. (Frying at low temperature) You have to chop the ingredients as small as possible to cook the inside well It's good to fry the remaining bread edges and add sugar. It's a good food for drinks or snacks for children.
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