Why do you fry dumplings in oil to brown them and not boil them in water 5

It is the knowledge of physics, when dumplings are fried in oil, because the boiling point of the water on the dumplings is less than the boiling point of the oil, the water on the dumplings will quickly evaporate in the oil, and the noodles will be cooked quickly, while in the water, the dumplings will be cooked slowly, and the moisture will be emitted, so they will not turn yellow.

It's a chemistry problem! When boiling, the water temperature is not enough to make the sugar, protein, and starch in the dough gelatinize and produce a change in color and oil

Because there is a reaction of dumplings in the oil, and then it turns yellow.

And there's no such thing in the water.

Maybe that's why water can never turn into oil.

It is mainly caused by different temperatures.

The results of starch denaturation (which is the chemical part) are also very different at different temperatures.

Mentally handicapped question, the temperature of water is only 100, and what is the temperature of oil? That is to say, if you are scalded by boiling water, it is peeling and foaming, and when it is burned by fire, it becomes black and burnt, and it is the same if you are burned by oil residue.

The oil temperature is higher than the water temperature.

The oil itself is also a little yellow, and as for the water, it is very transparent.

Because of the difference in temperature and material.

If the temperature of the oil is high, isn't it okay to roast it over fire?

The problem of fried dumplings is relatively high, and boiled dumplings can only be below 100 degrees!

If you have the ability to cook the dumplings, not only will they turn yellow, but they will all turn black!!

If you use oil for frying, you don't need to cook it.

Oil can fry the water in the dumplings, can the water do?

The oil is yellow and the water is white. Thank you!

It is okay to fry both raw and cooked dumplings in an air fryer. Select the residual temperature of 200 degrees, put the two types of dumplings into the air fryer basket respectively, and set the frying time to 10 to 12 minutes. When it is fried for 8 minutes, pull out the frying basket and turn the dumplings over, brush or spray oil to make a fool of yourself, and when the frying time is over, you can take it out and eat.

1. The time of frying dumplings should be flexibly controlled, and specific adjustments should be made according to the coloring situation and the size of the dumpling blank, and it is best to fry until crispy and browned.

2. The empty fryer can be padded with tin foil.

The more oil is brushed or sprayed on the dumpling dough, the more crispy and fragrant the taste will be, and the opposite is the dry fragrance effect.

Precautions for use of air fryer:

1. Clean the frying basket and frying pan thoroughly with hot water, detergent and non-abrasive sponge before use, and then wipe the inside and outside of the air fryer with a damp cloth.

2. Pay attention to place the air fryer on a stable, horizontal and flat surface, and plug the plug into a grounded power socket.

3. The air fryer generally needs to be preheated for 5 minutes, and if it is not preheated, it will affect the taste of the food and even cause it to stick to the pan.

4. Some ingredients need to be turned halfway during cooking to avoid sticking to the pan.

5. The air fryer should be cleaned immediately after each use, so as to avoid the formation of stubborn stains that cannot be cleaned.

Dumplings can be cooked by frying them directly, so it is recommended to fry them directly with raw dumplings. If you fry the dumplings with boiled bridges, the dumplings are not easy to form, the appearance is not good-looking, and it is easy to break the oil when fried. Add some oil to the pot before frying the dumplings, wait for them to boil and then put the dumplings down, add some water after the dumpling skin is yellow, cover the pot and cook over low heat for about 8 minutes, and wait for the dumplings to fry until golden brown on both sides.

Dumplings can be cooked by frying them directly, so it is recommended to fry them directly with raw dumplings. If you fry it with boiled dumplings, the dumplings are not easy to form, the appearance is not good-looking, and it is easy to collapse when fried. Add some oil to the pot before frying the dumplings, wait for them to boil and then put the dumplings down, add some water after the dumplings are yellow, cover the pot and cook over low heat for about 8 minutes, and wait for the dumplings to be fried until golden brown on both sides.

Summary. What can the used oil be used for: First, it is used to make cold dishes.

Coleslaw does not need to be heated, and the oil from the fried meat can bring out the unique "meat taste". Second, it is used to blanch vegetables. Adding some oil when blanching vegetables can not only keep the vegetables bright in color, but also promote the absorption of fat-soluble vitamins such as carotenoids.

Third, it is used for stews. When simmered, the temperature does not exceed 100 degrees Celsius, so it is also relatively healthy. Fourth, it is used to make pastries.

When making cakes and noodles, add some oil with "meat" to make the taste more fragrant. You can also use this kind of oil for frying steamed bread slices and toast slices for breakfast, because the temperature is not high, you only need to heat it slightly. Finally, the fried oil can still be used for stir-frying.

When stir-frying, you can put some new oil in the pot first, and then add the old oil to stir-fry the vegetables after adding the main ingredients.

You are good and happy to serve you. According to your question, you can find out that the cooked oil that has fried soybeans can also fry dumplings, but it is recommended to fry them in fresh oil. Hopefully there is no stool to help you

With such oil, two principles must be followed: the first is to use it up as soon as possible, and the second is to avoid high temperatures. The biggest scourge of oil and fat deterioration is "oxidation reaction".

Although the oxidation reaction is implicit and has been happening slowly, as long as it is used once, the speed of the oxidation reaction will be greatly accelerated. At this time, it is almost impossible to delay oxidation by using old methods such as sealing and protecting from light. Therefore, the only way to reduce the harm of frying oil is to use up the lead as soon as possible, preferably within a week.

The second principle is not to heat at high temperatures again. The destruction of fatty acids in the original fried oil is more serious, and it is undoubtedly worse to heat it at high temperature again. Therefore, it is necessary to use this fried oil again and be selective when cooking.

What can the used oil be used for: First, it is used to make cold dishes. Coleslaw does not need to be heated, and the oil from the fried meat can bring out the unique "meat taste".

Second, it is used to blanch vegetables. Adding some oil when blanching vegetables can not only keep the vegetables bright in color, but also promote the absorption of fat-soluble vitamins such as carotenoids. Third, it is used for stews.

When simmered, the temperature does not exceed 100 degrees Celsius, so it is also relatively healthy. Fourth, it is used to make pastries. When making cakes and noodles, add a bright oil with some "meat" to make the taste more fragrant.

You can also use this kind of oil for frying steamed bread slices and toast slices for breakfast, because the temperature is not high, you only need to heat it slightly. Finally, the fried oil can still be used for stir-frying. When stir-frying, you can put some new oil in the pot first, and then add the main ingredient to stir-fry.

Dumplings can be boiled and fried, or they can be fried, you can prepare some vegetable oil and its cooked dumplings in the air fryer in advance, and spread the tin foil.

Or metal material pad, and then brush a small amount of oil to avoid sticking, and then put the dumplings in at the same time, you can also put the dumplings in after boiling first, select 200 degrees and put them into the frying basket of the air fryer, you can set the time to 10min to 12 minutes, and pull out the frying basket in the case of about 8 minutes of frying, and then brush some oil on the dumplings, and you can take it out and eat it after the time is over. The time to fry dumplings must be paid attention to, according to the level of the dumplings and the specific situation of their coloring to adjust, fried until crispy and yellow, and finally a few minutes can be pulled out to see the level of hail coloring.

It is also possible to make fried leek dumplings, and sesame oil must be prepared in advance.

Salt, dumpling wrappers, amaranth, raw eggs.

Beat the eggs into the bowl and stir evenly, then add an appropriate amount of salt, add some oil to boil in the pot, pour the egg liquid into the stir-fried, then clean up the amaranth and drain it with water, then chop and add an appropriate amount of sesame oil and stir evenly, add some salt, pour the raw egg into it and mix it, and then put the finished leek filling into the dumpling skin and fold it into a semi-circle shape, and then gradually knead it into a fan shape, add an appropriate amount of oil to the pot and burn it to 6 into heat, put the dumplings into it and fry it until it is crispy, take it out and put it on the oil blotting paper, Divide the unnecessary oil and pump it out, so that you can eat it up.

To make fried dumplings, you can also prepare some oil in advance, the dumplings that have been packaged, put the dumplings into the pot and steam, steam for 10 minutes after the water boils, and then add an appropriate amount of oil to the pot to boil, put the dumplings in, must continue to mix to prevent fried paste, take it out after frying, and drain the oil to eat.

To make fried dumplings, you can also prepare black pepper and water starch in advance.

Light soy sauce, salt, lettuce, pandan, garlic.

Dumpling skin, minced pork, first clean up the lettuce, sanglai and garlic and cut them into cubes, put them into the utensils, add some water starch, black pepper, light soy sauce, salt and stir evenly, then wrap them into dumplings, add an appropriate amount of oil to the pot and boil, put the dumplings in, fry them over medium and slow heat until golden brown, then take them out, and dry the oil.

Of course, you can, the taste is also very good, you have to cook the dumplings to get the related fried dumplings, and the final taste is also very good.

Yes; Want. If you fry the raw dumplings directly, they may stick to the pan, but it would be better if you were able to cook the dumplings for a while before going to fry them.

OK; Yes, if you want to fry the dumplings, it is best to cook them first, which will effectively increase the texture of the dumplings and make them very strong.

The above amount can be adjusted according to your own needs).

1. Put a metal pad or tin foil in the empty fryer.

Brush oil to prevent sticking. 2. You can fry the dumplings directly, or you can cook the dumplings first.

3. Select the frying temperature of 200, put the two kinds of dumplings into the air fryer basket respectively, and set the frying time to 10-12 minutes (the specific time depends on the coloring situation).

4. When frying for 8 minutes, pull out the frying basket to turn the dumplings over, brush or spray oil once, and when the frying time is over, you can take it out and eat it (you don't need to turn off the machine when turning, you can directly pull out the frying basket for operation).

Tips: The time of frying dumplings should be flexibly controlled, and the root of the jujube should be adjusted according to the coloring situation and the size of the dumpling blank, and it is best to fry it until it is crispy and browned, and you can pull out the fried basket in the last few minutes to observe the degree of coloring.

It should be noted that the more oil is brushed or sprayed on the dumpling dough, the more crispy and fragrant the taste will be, and the opposite is the dry fragrance effect.

Summary. When frying dumplings, there will be oil bursting, mainly because the water meets the oil, and the rapid evaporation forms a certain vapor pressure, causing the oil to splash out.

When frying dumplings, there will be oil bursting, mainly because the water meets the oil, and the rapid evaporation forms a certain vapor pressure, causing the oil to splash out.

Can you tell us more about that?

This situation can be avoided or reduced by the following methods: reduce the heat and read the wait: if the fire is too large, the oil temperature is too high, it is easy to burst the oil, it is recommended to use low heat and slow frying.

Add enough oil to the pan: Be sure to add enough oil to fry the dumplings so that the oil can wrap the dumplings and make each part of the dumplings evenly affected by the heat without concentrating on one point. Cover and fry:

When frying dumplings, you can use a lid to prevent oil droplets from splashing out, and also to allow the dumplings to heat more evenly. Dry the dumpling wrapper: Absorb all the moisture on the surface of the dumpling wrapper or dry it for a while before frying, which can also effectively reduce the possibility of oil bursting.

The main ingredients of Chinese fried dumplings are dumpling skin, pork, white sesame seeds, peanuts, rice, ordinary seasonings, sugar, cooking wine, auxiliary ingredients, stock, ginger, leeks, garlic, shiitake mushrooms, onions, and shallots.

Directory. 1 Procedure.

2 Tips.

Method. 1. Chop the pork.

2. Chop the onion, shallots, mushrooms, garlic, leeks, ginger, 3. Put the pork and the onions, shallots, mushrooms, garlic, leeks, ginger, put together and grasp evenly with your hands.

4. Add 5 grams of sugar, 10 grams of cooking wine, 20 grams of broth, grasp well, and leave for 20 minutes.

Tips. The oil should not be too high, and the oil temperature should be controlled. This dumpling can be steamed or boiled after wrapping.

1 kg of flour, 300 grams of lard, 200 grams of cooked ham, 200 grams of green onions, appropriate amount of warm water, sesame oil, monosodium glutamate, and soybean oil.

How to make it: 1.Chop the cooked ham, mince the green onions, add sesame oil and monosodium glutamate and mix into a filling.

2.First, take 400 grams of flour and mix it with 200 grams of lard to make a dry puff pastry. Then use 100 grams of lard and an appropriate amount of warm water (to stir well and emulsify) to mix 600 grams of flour into a water-oil dough.

3.Wrap the dry puff pastry into the water and oil dough, press it flat, roll it out into a rectangular dough sheet, fold it in 3 layers, roll it out into a rectangle, roll it up along the length, cut it into a dough with a weight of 17 grams each, then press the dough flat, roll it into a slightly thicker round skin in the middle, smear it with the filling, and knead it into a crescent-shaped dumpling (you can also knead the dumplings into a twisted rope).

4.Put the dumplings into a warm oil pan one by one, fry them over low heat until golden brown, and remove them when they are fully cooked.