How to save electricity and fuel for fried fritters? How fried fritters can be more fuel efficient

I declare that I am the master of Yonghe Soy Milk, and I am in charge of refining the soy milk in the soy milk shop. First of all, the wattage of your frying machine is relatively large, about 1000 small, large I haven't used it, I use 6 kilowatts, the machine just started from cold oil to hot This is the most power-consuming, the meter is tested, after the oil is hot, he automatically jumped the red light, indicating that the temperature is enough, and there is no electricity consumption in this world, and you must remember that you try to fry the fritters as much as possible and fry them together, don't stop frying, so that the oil is cold and he heats up As soon as he warmed up the meter, he flew again, and he could blow it up together if he could concentrate on it, and grasp the peak period of business. Fuel saving below, first of all, after the fritters are fried, you take out the pot and you have to find something to put the fritters and let the oil on the fritters dry, in fact, you can't save much oil, the key is still in the fritters, have you found that the fritters noodles are more difficult to live, this has to be experienced, there is knowledge in this, you have to remember that you live out of the dough The better the fried dough sticks, that is, the heavy one, very soaky, is the kind that has a lot of development, indicating that your fritter noodles are very successful, so that the oil eats less, If you don't fry much, you can eat a lot of oil, which is directly proportional, if you are fine, you compare, you just pull some fritters and squeeze them down to see how much oil comes out, and you can draw conclusions.

Power saving, first of all, your point of the frying machine is generally larger, about 1000 small, the test is 6 kilowatts, the machine just started from cold oil to hot This piece is the most power-consuming, the meter flight test, after the oil is hot, it automatically jumps the red light when it is stable, indicating that the temperature is enough, at this time it does not consume any electricity, and you must remember that you try to fry fritters as much as possible Don't stop frying, so that the oil is cold and heated He warmed up the meter and flew up again, and it can be fried together when it can be concentrated and fried, and the peak period of good business is mastered. Fuel saving below, first of all, after the fritters are fried, you take out the pot and you have to find something to put the fritters and let the oil on the fritters dry, in fact, this does not save much oil, the key is still in the fritters, find that the fritter noodles are more difficult to live, this must be experienced, there is knowledge in this, you have to remember that you live out of the dough The better the fried fritters, that is, the heavy ones, the very soaky, the kind that develops greatly, indicating that your fritters noodles are very successful, so that the oil eats less, and the oil is not fried if it is not large, This is all proportional, if you are fine, you compare, you just pull some fritters and squeeze them down, see how much oil is produced, and you can come up with a fuel-saving strategy.

I put milk, yeast powder, baking powder, alkali, and salt in the flour water, and put an egg in the flour, and then the noodles were made overnight. The next morning, when I fried the fritters, it was a little hard, but overall it was still very good, not particularly hard. However, it is said that it is not necessary to put eggs, because the egg white can play a fluffy role, and the yolk has a small effect.

Precautions: 1. Mix: Stir the yeast powder, eggs, cooking oil, salt and water in the basin for later use.

2. Mix the dough: put the high-gluten flour into the basin, dig a groove in the middle, pour in the yeast water, stir the yeast water and the dough together with chopsticks, knead the flocculent flour together with your hands after the high-gluten flour is flocculent, until it is kneaded into a smooth and soft dough, and then rub the dough with oil and knead it every 20 minutes, repeat 2-3 times, the dough is in a soft and lubricated state, and cover it with plastic film to proof.

3. Proofing: Wait until it is fermented to twice the size of the dough and the inside of the dough is honeycomb-like structure, then smear a little cooking oil with both hands to take out all the fermented dough, place it on a board that has also been coated with a layer of oil, and knead it into a dough.

Fuel saving below, first of all, after the fritters are fried, you take out the pot and you have to find something to put the fritters and let the oil on the fritters dry, in fact, you can't save much oil, the key is still in the fritters, have you found that the fritters noodles are more difficult to live, this has to be experienced, there is knowledge in this, you have to remember that you live out of the dough The better the fried dough sticks, that is, the heavy one, very soaky, is the kind that has a lot of development, indicating that your fritter noodles are very successful, so that the oil eats less, If you don't fry much, you can eat a lot of oil, which is directly proportional, if you are fine, you compare, you just pull some fritters and squeeze them down to see how much oil comes out, and you can draw conclusions.

When the fritters are almost ready, fry them over high heat. Part of the oil in the fritters comes out and is taken out to dry, and it's almost there...

Deep-frying fritters are generally made with blended oil.

Nutritionally complete and inexpensive.

Blended oil, also known as high-hop oil.

It is an edible oil made by blending more than two refined oils and fats (except flavor oil) in proportion according to the needs of use. The blended oil is transparent and can be used as oil for boiling, stir-frying, frying, frying or cold dressing. Blended oil is generally refined soybean oil and rapeseed oil.

Peanut oil, sunflower oil, cottonseed oil, etc. are the main raw materials, and can also be equipped with refined rice bran oil, corn germ oil, camellia seed oil, and safflower seed oil.

Wheat germ oil and other special oil esters. The processing process is: select more than two refined oil esters according to the needs, and then deacidify, decolorize, deodorize, and blend into blended oil. The shelf life of the blended oil.

Generally 12 months. Now blended oils are only the corporate standard.

There is no national standard. The development prospect of blended oil is good, and it will become one of the favorite oils of consumers.

What is the best oil to use for frying fritters:Canola oil is generally used.

The fried fritters are very fragrant and taste good. Churros are able to suppress stomach acid.

It has a good effect on some stomach problems, and it is the best match with soy milk when eating it for breakfast. But be careful not to eat too many fritters, because fritters are made of alum.

made of leavening agent, which contains aluminium inorganics.

It is difficult to metabolize, and the oil used in fried fritters is used repeatedly, which contains certain carcinogens, which can cause Alzheimer's disease, so don't eat fritters often.

How much is the right oil temperature for frying fritters:When frying fritters, the oil temperature should be 78% hot (about 180 degrees).

Method:500 grams of flour, 14 grams of alum, 8 grams of salt, 10 grams of alkali powder, salad oil.

600 grams of water, 180 grams of water.

1) Grind alum and salt into powder, dissolve the alkali powder with water, pour it into the tank together, add clean water (warm water in winter), dig it by hand until there are no granular chips at the bottom of the tank, when the water foams, put the flour in, mix it with both hands, knead it vigorously until the leaven surface is smooth and non-sticky, cover it with a clean wet cloth, let it stand for about 3 hours and then knead it for the second time, which is called double fermentation.

2) After fermentation, sprinkle some powder on the board first, then take a piece of leaven noodles and put it on it, roll it flat with a dough stick, then hold both ends of the leaven noodles with both hands, pull it into 1 cm and 7 cm wide strips, and then use a knife to cut into 1 cm wide and 7 cm long strips (each weighing 35 grams) while cutting the small noodles to flip the noodles so that the knife side is facing up, and sprinkle some dry powder on it after cutting.

3) Raise the temperature of the oil to 80% hot, pinch the two ends of the green billet with both hands, stretch it slightly and wrap it into a twisted chain shape and then pull it to about 33 cm long, gently put it along the edge of the pot, and remove the two ends at the same time. Stir-fry while frying with chopsticks to turn it over and fry until golden brown and swollen.

Tips: How many times can you use the oil for frying fritters:

If possible, it can be used once. Cooking oil used after repeated frying.

It has a large number of mutant sources and lipid peroxide, and is not edible.

The oil used to fry fried fritters can be used to fry eggplant clips or fried fish, but don't use it repeatedly, it will produce harmful substances and is not good for your health.

If the frying time is relatively short, and the quantity is not much, it can also be used for other purposes. If the number of fried fritters is relatively large, it is recommended to pour them out for a long time.

It is best to use salad oil to fry fried fritters, the salad oil is golden yellow, and the peanut oil is particularly red and unsightly!

Fried fritters should be chosen. Cottonseed oil or rapeseed oil. Because the face has fried fritters with water, oil and water, the color looks good. Therefore, cottonseed oil should be used as much as possible.

Rapeseed oil is fine for frying fritters, and of course it is good to choose other better ones, like olive oil. Look

Of course, fried fritters are crispy, golden is the most delicious, and it is also the best looking, the color of pork fried is not good, and the color of fried pork is not good, and vegetable oil is preferred.

Tips for frying fritters:

1. The taste of high flour is better, the gluten degree of high flour is large, and the fried fritters taste crispy;

2. It should be proofed twice, the fried fritters are big, crispy on the outside, and soft on the inside;

The oil temperature of fried fritters must be high, so that the fritters can quickly grow large and not absorb a lot of oil.

Gluten flour. 500g, one egg, baking soda.

3g, 4g of aluminum-free baking powder, 15g of vegetable oil, 260-270g of warm water.

Mix all the ingredients together and knead them into a uniform and delicate dough, and coat the surface of the kneaded dough with a layer of oil to prevent the skin from drying out. Wake up overnight, or more than 5 hours, the longer the better, I usually get up in the evening and the morning to fry it. Take out the proofing dough directly, don't knead the dough, directly stretch and elongate, press it flat by hand, and then cut it into an agent, two stacks together and press it, and the oil temperature is about 6 into the hot oil pan to fry the golden brown and take it out.

How to make noodles?

Add salt, sugar, baking soda, eggs, aluminum-free baking powder to the noodles, mix well, and then pour water in; The method of mixing noodles, insert the bottom of the basin with your hand and then turn the noodles up, so repeated only the times of burning and even, after waking up a little, the base loses and then inserts your hands into the bottom of the basin to turn the noodles up, and then pounds them down with your fist, so many times, so that the dough is very moist, and the appearance is smooth, even if it is reconciled. Then put it in the refrigerator and let it stand for 8 hours to fry the fritters.

Handle the next steps with care, and try to rub as little as possible to avoid bubbles running away. Note: Do not knead the flour when frying, just pull the dough directly and fry it!

Most areas of churros contain a lot of aluminum, fat, carbohydrates.

Some proteins, a small amount of vitamins and minerals such as calcium, phosphorus, and potassium are high-calorie and high-fat foods. The traditional way to eat fried dough sticks is to sandwich the pancake with soy milk, which can complement each other and is an excellent combination.

Gongyuan spring hail sail raw materials.

Salted leavened flour. Alum.

Method steps.

Add salt, alum, and alkali to the fritter yeast noodles. Salt can make the fermented dough strengthen the gluten, and alum is an acidic foaming agent, which can react with alkali to make the fritters expand.

The dough can't be too soft, and many exhaust holes will be formed, which will absorb oil.

Pan-fried fritters are more fuel-efficient than pointy pans.

The fritters should be clamped vertically and placed vertically.

Turn over the fritters and try not to fluctuate the oil level.

Oils suitable for high-temperature frying are: peanut oil, palm oil, lard, coconut oil, camellia oil, etc.

1. Peanut oil: light yellow, transparent, fragrant, easy to be digested by the human body, the boiling point is 335 degrees, suitable for frying, containing unsaturated fatty acids, stearic acid, arachidic acid, wheat germol, phospholipids, palmitic acid, vitamin E, etc.

2. Palm oil: It is a kind of vegetable oil, not easy to deteriorate, obtained by pressing palm fruit, mainly produced in Indonesia and Malaysia, with a high oil temperature and smoke point, about 235 degrees, and is better for frying.

3. Lard: It is a kind of animal oil, which is white or light yellow solid at room temperature, and is easy to deteriorate when the temperature is high. Use spikes to make the food fried in lard crispy, golden in color, and fragrant.

4. Coconut oil: It is a white to yellow-white clear viscous liquid, extracted from the white flesh of coconut, and the main production areas are Yunnan Province, Hainan Province, Leizhou Peninsula, and Taiwan Province.

Hazards of fried foods:

There are many hazards of fried food, among which carcinogenic is the most dangerous one. Nowadays, cancer has become the biggest killer of our body, and the cause of cancer is beyond everyone's expectations, and our favorite fried food in daily life is the cause of cancer. What you may not know is that eating a few fries can get cancer, and that's not a fantasy.

Studies have found that people who regularly eat fried food have a much higher incidence of cancer than those who do not eat fried food.

The reason why fried food has carcinogenic hazards is that after repeated high-temperature heating of oil, the unsaturated fatty acids in it will produce highly toxic polymers, which are carcinogens. In addition, nitrite is added to many fried foods for preservative and color development, and if consumed in excess for a long time, it will have the risk of causing cancer.

Traditionally pressed soybean oil fried food is the best, this kind of soybean oil fried food is not only crispy, but also has a good brown color, such as salad oil and other fried foods are pale in color and very poor.

Olive oil, but it's too expensive. It's possible to eat on your own, but it won't work if you do business.

To fry fritters, use cold or hot oil? Keep this trick in mind, the fritters are crispy and delicious.

Cold or hot oil for frying fritters? I've been doing it wrong before, no wonder it's not fluffy and tastes bad.