How to make fried skewers is not greasy, and fried dried bean skin rolls enoki mushrooms at home, bu

There are several reasons why the skewers are too oily:

1. There is no paste, no paste, and it will directly enter the inside of the material, and when the oil temperature is low, it will cause "oil", which is very greasy.

2. The oil temperature is too low, fried skewers, different materials, different oil temperatures, generally above 150, select the temperature. But there is no thermometer, how can you tell? Remember the method:

It is generally believed that three or four into hot low-temperature oil, the oil temperature is 90 120, the oil surface is white bubbles, but there is no smoke. Five or six percent of the hot medium-temperature oil, the oil temperature is 150 180, the oil level is turned, and the green smoke is slightly rising.

Seven or eight percent of the hot high-temperature oil, the oil temperature is 200 240, the oil surface turns calm, and the green smoke rises. Different oils have slightly different smoke points.

3.Don't add too much material to the oil pan at one time, too much heating is not timely, and it is easy to "wrap oil".

I like to eat enoki mushrooms bought outside, which are grilled or fried, which is unhygienic and unhealthy. I made him enoki mushrooms in fried tofu skin rolls at home, which are genuine, collapsed, and not greasy. The grandson said it was better than the one he bought outside.

Do it a few more times in the future. (Collapse).

The most important thing is that the oil temperature should be high when frying.

Can this be fried? Can fried dried bean skin be oily.

Or do you want to wet it first and then fry it? Dry frying sure oil. Boil the hot water and cook it first?

It's okay, it's not dry frying, you first understand the method of bean skin 1Filling: braised pork tongue, fine pork, fresh bamboo shoots, shrimp, shiitake mushrooms, green beans, dried tofu, etc.

2.Steamed rice: Wash the glutinous rice, soak it for 10 hours and steam it.

3.Bean skin: Indica rice and mung beans (2 1) are washed separately, soaked in water for 10 hours and mixed together, and ground into a paste with water for later use.

When making bean skin, first smear some vegetable oil on the hot pan, pour in the bean skin paste, spread it into an egg-like bean skin, and when you see that the bean skin is milky white and yellow, knock in 2 eggs and mash it, brush it on the bean skin, and then pour a little cooked oil on the outer ring of the bean skin.

4.Forming: Turn over the whole bean skin, with the egg side facing down, supplemented by a layer of glutinous rice, sprinkle with a little fine salt and monosodium glutamate, then evenly spread the filling core, cut it into 10 points with a knife, turn it over one by one (with the stuffing side facing the bottom, and the egg side facing up), pour with cooked oil, and simmer the slices over low heat.

Ingredients: bean skin rolls.

Rice cake strips with potatoes.

Cauliflower sweet pasta sauce.

Bean paste with red oil bean paste.

Cumin paprika.

Sesame garlic spicy sauce.

The practice of fried skewers at roadside stalls.

Rice cake strips are boiled in water until soft.

Cut the potatoes into thick slices and the cauliflower into cubes.

Make seasonings: sweet noodle sauce, bean paste, red oil bean paste are combined according to taste, heat the water and mix well, you can also add garlic hot sauce.

Powdered seasoning set aside.

Heat the oil in the pan (use 7 heat), add the potatoes first, if bubbles appear after the pot, it means that the oil temperature is OK, and slowly fry the ingredients little by little.

Fried: Potatoes can be easily pierced with chopsticks, the surface of the rice cake becomes hard, the surface of the cauliflower is browned, and the bean skin rolls are golden.

After frying, you can put it on the blotting paper to absorb the oil.

Brush with the seasoned sauce, sprinkle with sesame seeds, cumin and paprika, and serve hot.

After the fried skewers are fried, the very fragrant and delicious seasoning powder is called cumin powder.

Cumin powder is mainly made by mixing and grinding benzoin fennel with star anise, cinnamon and other spices. It is one of the most commonly used seasonings in our lives. It is often used in cooking beef and mutton, which can remove its fishy smell and make its meat more tender.

Characteristics: Cumin powder has a very unique taste and flavor, rich in oiliness, and the smell is fragrant and strong. It is mainly used for seasoning, is a must-use condiment for roasted and baked foods, and is also one of the main raw materials for the preparation of curry powder.

Efficacy: Processing beef and mutton with cumin powder can remove fishiness and greasyness, and can make its meat more delicious and aromatic, and increase people's appetite. Cumin powder has the effects of awakening the brain and clearing the pulse, reducing fire and calming the liver, etc., which can dispel cold and dampness, regulate qi and appetize, dispel wind and relieve pain.

It is effective for indigestion, stomach cold and pain, and frequent stool due to kidney deficiency. Seasoning dishes with cumin powder can also prevent corrosion and sterilization.

Beef tenderloin as the main ingredient.

200g chicken breast 200g

150g of fish balls

100g enoki mushrooms

200g of eggs

200g of dried tofu

Excipients are five spices.

1 tablespoon barbecue sauce to taste sugar.

Sesame seeds to taste. Cumin powder to taste.

Pepper powder to taste.

Starch in moderation. Peach crisp to taste.

1 piece of ground peanuts.

Curry powder to taste.

Fry the powder to taste. Coriander to taste.

Appropriate steps. 1.Select the part of the beef tenderloin, freeze it slightly, cut it into small pieces, and then cut it into thin slices.

2.Add an appropriate amount of fried powder, grasp well and marinate for 15 minutes.

3.Cut the chicken breast into small pieces, soak it, wash it, squeeze it dry, add fried powder and marinate.

4.Mix an appropriate amount of five-spice powder, cumin powder, sesame seeds, chili powder, barbecue sauce. Heat the oil and pour in the sauce to make a sauce.

5.Fish balls are skewered.

6.Dried tofu is cut into rectangular shapes, rolled with coriander and onions, and skewered to form a vegetable roll.

Cut the chicken heart in half, wash and skewer.

7.Heat the oil and fry on skewers.

8.Remove and spread with sauce, sprinkle with dry ingredients and serve.

There are three main types of skewers. Meat dishes: including meat, eggs, fish, etc. Vegetarian dishes: including vegetables and other processed ingredients and pasta: including cakes, tofu, etc.

Specifically, there are potatoes, fish balls, chicken steaks, steaks, bone and meat connections, mushrooms, vegetarian chicken, tofu skin, vegetable rolls, crab meat, beef and mutton, ham sausages, lunch, enoki mushrooms, mushrooms, dried tofu, sweet potatoes, crab sticks, fish balls, green vegetables, quail eggs, chicken cutlets, bone and flesh connected,Squid, chicken hearts, eggplant bean wraps, rice cake sticks, and more.

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Sesame seeds, spices, large skewers, pepper, paprika, salt and pepper, cumin.

Hot sauce for deep-fried skewers:

1. Ingredients: 500 grams of pickled pepper, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili paste, 100 grams of garlic kernels, 30 grams of Sichuan pepper powder, 80 grams of monosodium glutamate, 10 grams of super umami king, 100 grams of chicken essence, 20 grams of sugar, 20 grams of refined salt.

2 Chop the pickled pepper finely, peel and mash the garlic cloves.

3 Mix sesame paste, peanut butter, chili paste, garlic, Sichuan pepper powder, super umami king, chicken essence, sugar, refined salt, etc. in a porcelain utensil.

4 When the vegetable oil is burned to eight ripe, put the pickled pepper finely minced and fry until fragrant, then pour it into the porcelain seasoning, cover the lid, let it cool and taste it again, if it is salty, put some sugar, monosodium glutamate, and add a little salt to become a spicy sauce for fried meat skewers.

Sweet sauce for deep-fried skewers:

Ingredients: 1 2 bowls of soy sauce, 1 2 bowls of sugar (or honey), 1 tsp sesame oil, 1 2 tsp oyster sauce, 3 tbsp rice wine, 1 2 cups of water, 1 tbsp five-spice powder, 1 tbsp minced garlic, a little red pigment (can be omitted) 2 3 green onions, a few slices of ginger (patted flat).

Method: Mix all the ingredients well to make a sweet sauce for skewers.

Buy all kinds of skewers from a fried skewer shop and see how much it costs!

You can make potatoes and vegetables. Mushroom.. Lentinula edodes.

Rice cakes, vegetarian chicken, bean curd, ham sausage, stinky dried meat, meat skewers, eggplant, lotus root, small steamed buns, small fish. Kelp.. Lotus root, banana, tofu skin.

Bean curd. , monosodium glutamate, refined salt, flavor, ginger ale, cooking wine, sugar. Sichuan pepper powder.

Five-spice powder. Salt.. Cumin powder, sesame seeds. Sauce..

Ingredients: Fat beef slices.

Supplement: enoki mushroom fat beef roll material: enoki mushroom, kale, green and red pepper, garlic, cucumber, carrot. Seasoning: oyster sauce, Shao wine, soy sauce, water starch, white pepper, rock sugar. Method: 1. Remove the tail of enoki mushrooms, shred the green and red peppers, and chop the garlic into minced pieces.

2. Wrap enoki mushrooms and shredded green and red peppers in fatty beef slices and roll them up 3. Pour the wine, soy sauce and salt sauce on the beef rolls and put them in the microwave on high heat for 4 minutes.

5. Put oil in the pot and stir-fry the garlic, pour in the oyster sauce, rock sugar, white pepper and water starch to make a sauce, and pour it on the beef rolls.

6. Place the blanched kale segments on a long plate, put the beef rolls on it, decorate with cucumber slices and red pepper shreds, and the fat beef slices are wrapped with fresh and tender enoki mushrooms, oyster sauce and rock sugar, bright and rich, poured on the fat beef rolls, so that the meat rolls are instantly full. The combination of beef and oyster sauce flavor is a perfect match, and in one bite, there is some faint spiciness, refreshing, kale is also refreshing, and the fat cow is strong, and the taste is stronger than eating the pot of golden needle fat beef.

Take the appropriate ingredients and cut them into cubes and boil them with water (and of course, oil, salt, sauce and vinegar).

It's chili sauce with tahini.

You can buy the recipe for the penny!

Ordinary bean skin and coriander are fine, let the back roll up and wear skewers·· Then cut it again, and it is not good to wear it first. Just cut it to about the thickness, and then put it in the oil pan and fry it until the bean skin is golden brown, don't go too far, and the coriander doesn't need to be fried very thoroughly.

It's about 5 to 6 minutes and you're good to go.