How to fry crispy lotus seeds How to fry lotus seeds with a crispy texture

How to fry crispy lotus seeds:

1. Materials. 200 grams of lotus seeds, 100 grams of water, 120 grams of all-purpose flour, corn starch.

20 grams, baking soda.

Teaspoon, 100 grams of sugar, 50 grams of powdered sugar, teaspoon salt, five-spice powder.

teaspoon, teaspoon of black pepper.

Second, the practice. 1.Rub off the skin of the lotus seeds and set aside, put water in the pot to boil the sugar, and boil until bubbling (don't boil for too long).

2.Mix all-purpose flour, cornstarch, baking soda, powdered sugar, salt, allspice and black pepper and place in a tray.

3.Then wrap the lotus seeds in sugar water and drain. Mix the flour mixture and mix it evenly, sift it and shake it in another baking dish, pour it back into the sugar water, and repeat three times.

4.Fry in an open pan and place on blotting paper to absorb the oil. The lotus seeds that have just come out of the pot are not crispy, and the taste is particularly good after cooling.

First of all, prepare the ingredients: white fungus, lotus seeds, red dates, rock sugar. White fungus, lotus seeds, and red dates need to be soaked in advance.

The longer the lotus is soaked. and so on, all swollen up like a lotus flower. This saves gas twice.

The fungus is also soaked. Connect an appropriate amount of cold water in the pot and put his hand into the pot to chop the white fungus, the yellow root of the white fungus must be removed. Then, the lotus is also a hot pot.

Then, put an appropriate amount of sugar, you can put as little as you like. Dates are not allowed.

Then, hit ** and start boiling. Once the pot is on low heat, bring to a boil. Later boil for about 40 minutes. Lo and behold, the iron is almost viscous, then put the date, boil for about 10 minutes on it. Therefore, the pride soup will not be refreshed.

When the time comes, the red dates and white fungus lotus seed soup are boiled well.

Deep-fried lotus seed processing technology, involving lotus seed processing technology. comprising step (1) cleaning; (2) soaking; It is characterized in that: step (2) is soaked in hot water of 60 65 for 1 5 2 5 hours; It also includes step (3) blanching, where lotus seeds are blanched in boiling water at a temperature of 90 100 for 3 5 minutes; (4) Soak again:

Soak in diluted sugar paddle water for 2 hours to solidify the gloss of the surface of the lotus seeds, and at the same time ensure that the starch in the lotus seeds shrinks and is not easy to break during the subsequent frying process. (5) Cooling, cooling at room temperature; (6) Freezing, frozen to a 25, freezing time of 12-16 hours; (7) Thawing, thawing at room temperature; (8) Frying, frying is carried out in a vacuum low-temperature frying equipment at a temperature of 90 95 and a time of 50 60 minutes; (9) Deoiling, centrifugal deoiling in a vacuum state; (10) seasoning; (11) Finished product packaging. The advantages are:

A new way to fry dried lotus seeds, which are crispy and have a good texture, is provided.

[Raw materials].

200 grams of water lotus seeds, 50 grams of oil, 50 grams of sugar, appropriate amounts of red and green cherries, flour and dry starch.

Production process] 1) Wash the lotus seeds and stick them with dry starch.

2) Put oil in a frying spoon, boil until 5 or 6 is hot, put the sticky starch lotus seeds into the pot, fry until golden brown, remove and control the oil.

3) Brush the spoon and put in the sugar, pour in warm water to heat, put in the fried lotus seeds when the sugar is boiled to light yellow, turn it over a few times to evenly wrap the sugar juice on the lotus seeds, put the spoon on the plate smeared with cooked oil, and sprinkle the diced red and green cherries on the plate.

Ingredients: Appropriate amount of durian meat; breadcrumbs to taste; Cornstarch to taste; Flour to taste.

1. Mix the flour and cornstarch with a small amount of water to form a paste.

2. Remove the kernel of the durian meat and press it slightly with a spoon.

3. Use a spoon to dig a round ball into the durian meat.

4. Stick the batter and breadcrumbs and fry them in hot oil.

5. See the breadcrumbs fried until golden brown.

Durian is crispy and fluffy, durian flavorful, and it is a very delicious dim sum. The method varies from place to place, some are directly wrapped in puff pastry and grilled, and some are made by adding a little oil and sugar to stir-fry the durian meat into a filling. It depends on whether you like to eat the unique fragrance of durian, and the durian crispy durian with fried filling will have a lighter flavor.

Method: Ingredients: 375 grams of flour, 1 egg, 150 grams of water, a little salt;

125 grams of flour and 300 grams of butter.

Method: Ingredients: 500 grams of water skin - flour, 1 egg, 50 grams of sugar, 25 grams of lard, 150 grams of water.

Oil core - 300 grams of butter, 500 grams of lard, 400 grams of flour.

Filling - durian 50 grams.

Preparation method: 1. Mix the water skin and oil core into water skin and crisp heart respectively, and then make puff pastry.

After wiping the oil surface first, spread out a rectangle about 1 cm thick, put it into the constant temperature refrigerator, and wait for it to be slightly hard; Roll out the water surface, the size has two oil surface scales, put the oil surface on one side, fold the water surface on the other side, press the side to death, so as not to expose the oil surface, roll out a rectangle about 3 mm thick, stack a three, then roll out the same thickness, then stack a three, then roll out, the thickness is the same, then stack a four, and then roll out the same thickness, roll out the puff pastry into a skin about three millimeters thick, poke it into a small garden skin with a poke, press a concave in the middle of a skin with your thumb, and brush the egg liquid around it, put the durian filling, and cover the other skin on the top, Press the back of a small poke on the top to make the two skins stick tightly, brush the surface with egg liquid, and then row it in the baking tray and put it in the oven, bake it at a temperature of 220 on the top and 200 on the bottom for 10 minutes, sweep the honey on the oven, and sprinkle with sesame seeds.

Remove the core of the durian and put it in a plastic bag and use a rolling pin to make durian puree. Then the thin kind of sliced toast was removed, and the hard edges on the four sides were removed, and the toast was divided into two and cut into small rectangles for later use, as if patting them with their hands. Squeeze out some of the durian puree and put it on the cut toast, gently roll it up, seal it with egg liquid when sealing, fry it in a pan over high heat to set it, and then fry it over low heat for a few more minutes.

Ingredients.

Wheat flour to taste, sugar to taste.

Appropriate amount of lard Peanut oil to taste.

Appropriate amount of vegetable oil and appropriate amount of water.

Appropriate amount of low-gluten flour Appropriate amount of high-gluten flour.

Appropriate amount of lotus paste filling.

How to make lotus seed lotus cake.

Ingredients for preparing the oily skin: high-gluten flour, 20 grams of lard (softened), white sugar, water.

Mix into a water-oil dough.

Prepare the ingredients for the puff pastry: cake flour, 20 grams of lard (liquefied).

Grab into a puff pastry dough.

Divide into equal doses.

Wrap the puff pastry in the water oil crust.

Close face down and roll flat.

Roll up and rotate 90°.

Leave it on for 10 minutes and roll it out again.

Roll up again, rotate 90°.

Repeat steps 7-10 more twice.

Cut in half and leave for 10 minutes.

Take one portion and roll it out.

Wrap in lotus paste filling.

Close side up, make 3 cuts on the surface.

Heat the oil in the pot for seven or eight minutes, and fry it in the pan until it "blooms".

Durian crisp ingredients.

Water and oil skin: 125g of high-gluten flour, 125g of low-gluten flour, 25g of butter, 110g of water, 25g of fine sugar

Puff pastry: 200g cake flour, 100g butter

Filling: 100g durian meat, 10g fine sugar

Method 1After sifting all the powders, add them to the stirring cylinder, mix evenly, and mix them for about 3min;

2.Add the water and butter together and mix well at a slow speed;

3.Quickly beat to the gluten completion stage, about 12-15min;

4.Cover the beaten water and oil skin plastic wrap and refrigerate and relax for 30min;

Puff pastry making]:

1.Sift the cake flour and set aside;

2.Pour the butter and low-gluten flour into the mixing tank and mix evenly at slow speed for about 3min;

3.Quickly beat until the dough is formed, and the time is about 5min;

Stuffing Making]:

1.Remove the core of the durian meat;

2.Mix well with caster sugar.

3.Refrigerate for 30min;

Combined]:1Take out the loose water and oil skin and divide it into 22g of small dough;

2.Divide the puff pastry into 18g pieces;

3.Press the water and oil skin into a round and wrap it in the puff pastry;

4.Roll out longitudinally into long strips, roll up from top to bottom, and relax on the board for 5-10min5Then roll the dough horizontally into long strips and roll them up; Slack.

6.Roll out the dough and flatten it with your hands;

7.Roll it out and wrap it in the prepared durian meat;

8.Make an oval shape, cut it with scissors, bottom side down, and place it in a baking sheet;

9.Preheat the oven to bake at 170 degrees and bake for 20min.