How to make a fried box. Can a well wisher support me?

Frying box. Ingredient formula: 500 grams of mung bean noodles, 250 grams of coriander, 100 grams of water lumps (a kind of pickle), 250 grams of carrots, 1 small bowl of white noodles, 250 grams of peanut oil (about 150 grams) A little salt and monosodium glutamate.

How to make it: 1.First, mix the mung bean noodles with water into a paste, spread them out on a slight fire to form a "fried" (pancake-like thin slices), which should be thin but not thick. After cooling, each two pieces are put together, and the edges, corners, and squares are removed.

2.Mix the white flour into a batter and set aside.

3.Then wash the coriander, water gnocchi head, and carrots, rub them into shreds (chop the coriander), mix them with the "fried" pieces, salt, and monosodium glutamate, add half of the white batter, and mix well to form a filling.

4.Then uncover the two pieces of fried flakes, spread them on the cutting board, smear both slices with white batter, then spread the filling flat on one sheet, about a centimeter thick, and finally cover the other piece of batter inward, press it by hand, and cut it into strips of length and width of centimeters.

5.Put the wok on the heat, pour the oil, put the "fried box" into the frying when the oil is hot, keep turning it with chopsticks, and when it is fried on both sides until golden brown, take it out, control the oil, and you can eat.

Product features The outside is charred and the inside is tender, crispy and delicious, delicious and nutritious, especially for those who avoid meat. Hot and cold food are all special.

Henan's famous snack --- the practice of fried meat box.

Ingredients for the fried meat box: white flour, beef, sweet potato vermicelli, minced ginger, five-spice powder.

How to make the fried meat box:

1.Mix the yeast and pour it into the white flour, then add water to the dough, and the dough is softer than the pancake, and let it sit for two hours, 2Adjust the filling, chop the beef into small pieces, add about 20 grams of five-spice powder, ginger paste, soy sauce, chicken essence, white pepper, half a spoon of cooking wine, add a little salt after stirring evenly, add the cut vermicelli section and mix well, then put in the minced green onion and mix well, 3

Cut the noodles into agents and roll them out, wrap the filling into the dough, knead it like a bun, put it on a plate and flatten it, and then put it in a pan and fry it until golden brown on both sides.

The key to making a fried meat box:

1.And the water temperature of the yeast should not be too high. Otherwise, the yeast will be scalded to death.

2.The dough is slightly softer. It tastes soft and soft.

3.It is best to soak the vermicelli in cool water.

4.Choose leaner meat.

5.It can also be made into minced pork.

6.Season with salt at the end. Otherwise, it will not be easy to absorb the flavor.

7.The ratio of sweet potato flour to minced meat is sweet potato flour. 1 portion of minced meat.

9.Be sure to fry slowly over low heat inside and out.

10: If the color is yellow, you can eat it.

I usually eat white lotus root at home, in addition to stir-frying lotus root shreds, mixing lotus root slices, and also fried lotus root boxes. It is one of the must-have delicacies during the festival, crispy on the outside and glutinous on the inside, and it is also a special food of our Shandong.

In fact, many people can make the dish of fried lotus root box, but if you want to be crispy on the outside and glutinous on the inside, the key is to adjust the batter. The batter does not need to be too thick, it is too thick, the surface of the lotus root box is full of batter, the taste of the noodles is not good, the batter is too thin, and the lotus root box cannot be stained with batter inside, and it is easy to fry the lotus root box. The only way to do this is to make the batter so that it can be coated with but not thick.

When adjusting the batter, don't just use flour, half flour, half starch, add eggs and some water, and finally mix some oil to make the batter smooth, so that the fried lotus root box is more delicious.

Every time my family gathers, fried lotus root boxes are a must-have dish, and my mother-in-law asks me to mix the paste, stuffing, and fried lotus root boxes every time, and my family praises it for being delicious.

Do you love fried lotus root boxes? Below, I will share its detailed practices with you, and hurry up and collect it to try it.

Crispy fried lotus root box. Ingredients: 2 pieces of white lotus root, 200 grams of ground pork, 1 section of green onion, 2 slices of ginger, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 gram of salt, appropriate amount of five-spice powder, 2 tablespoons of starch, 2 tablespoons of flour, 500 grams of peanut oil, 2 eggs.

Specific method: Pour the pork filling into a basin, add cooking wine, light soy sauce, oyster sauce, salt, five-spice powder and chopped green onion and ginger, stir well in one direction and marinate for a while;

Take a large bowl, pour in starch, flour, beat eggs, then pour in a little water and stir well, and finally add some cooking oil and stir well, put aside and let stand for a while, stir again, the batter is adjusted, it is this kind of chopsticks dipped in batter, can drip but not quickly drip;

Wash the sediment on the surface of the white lotus root, remove the two ends, scrape off the outer skin, rinse it again and cut it into a lotus root box, that is, the first knife is cut down and do not cut off, the second knife is cut off, the lotus root box is all cut off, take a piece and separate it, and the tail is connected together;

Pick up some minced meat, wipe it into the lotus root box with chopsticks, and then press it flat with your hands;

All the lotus root boxes are placed on a plate for later use;

Put the lotus root box into the batter one by one, and hold it with chopsticks so that all sides are stained with batter;

Pour peanut oil into the pot, turn on high heat and cook until 5 hot, and put the batter-stained lotus root boxes into it one by one to fry;

Wait until the surface is golden brown, then use a colander to remove and drain the oil;

Increase the oil temperature to 80% hot, then pour the lotus root box into the re-fried for 1 minute, and then you can remove it and put it on a plate.

Precautions: When cutting the lotus root box, pay attention to it, do not cut it with a knife, cut it into sections, and cut it into slices not too thick;

After the batter is adjusted, let it stand for a while, stir it well again, and then pour it into the lotus root box;

It is fried twice, the first time cooked and the second time until the surface is crispy.

Ingredients: 300g of mung bean flour or soybean flour, 100g of all-purpose flour, 1 carrot, 1 potato, 1-2 taels of minced meat, 1 egg, 1 cabbage root (for oil), 5g of salt, 5g of light soy sauce, 1 tablespoon of white pepper, 1 tablespoon of oyster sauce, cooking wine, and sesame oil.

Steps:1The ratio of mung bean noodles and all-purpose noodles is 3:1, stir well.

2.Beat in an egg, stir well, and the noodles with the eggs will be slightly upturned on the sides when spreading the cake.

3.Dilute the flour with warm water, the water I use is 300 grams +, I didn't remember it in the end, because it is stirred while pouring to see the state, and the water absorption rate of the noodles is also different, and it can be spread into cakes in the pot, and the flow state is the best.

4.Rub the carrots and potatoes into shreds, stir in the meat filling, add salt, light soy sauce, white pepper and mix well, and finally a little sesame oil to seal the fragrance.

5.Take a cabbage root, no but other similar substitutes. Dip a little bit of stir-fry oil and moisten the pan without too much oil.

6.Pour in an appropriate amount of batter, mix and spread out into a pancake crust.

7.After spreading it until it cools, the filling is stacked on a piece, cover a piece on top, and the dough is smeared with flour paste (flour + water = diluted viscous paste) and sticky tightly.

8.Then cut it into long strips of equal width, instead of cutting it into small diamond-shaped pieces, it will be easy to fall apart when fried.

9.Pour oil into the wok, put it into the cut creak box when it is hot, fry it slightly hard, and cut it into diamond-shaped pieces when eating.

Buy the skin of the squeaky box and fry it slowly over low heat 2 times. The first time you see the yellow, you can take it out, and fry it the second time until it is golden. The skin of the squeak box is available in supermarkets.