Gourmet Jun How to make the twist is fragrant and crispy

Ingredients: pork belly pork (fatty), dry yellow sauce, bean paste.

Excipients: green onion, ginger, garlic, garlic sprouts, Sichuan pepper, ingredients: cucumber shreds, bean sprouts, green onion white, one-headed purple garlic, aged vinegar, chili pepper or chili oil, etc., this should be according to the season and personal preferences. Blanch the bean sprouts with water. Method:

Chop pork, first slice and then cut into strips and then dice, and then chop, (I personally don't like the meat filling in the supermarket, I feel that the fiber of the meat is tight, it is not easy to taste, and it is not fragrant), it is slightly larger than the dumpling filling.

Adjust the sauce, pour some bean paste, put it on the board and chop it, mainly the chili pepper and bean paste inside should be chopped and chopped, and when you receive it in a container, the soup should also be collected. Dry yellow sauce (must be Beijing Liubiju) is also put into a container after taking out, and the ratio of dry yellow sauce to bean paste is 5:1 (if you like spicy, you can also add the ratio of soy paste).

Pour it into a container and stir in one direction, not too much water at the beginning, but slowly add water according to the consistency of the sauce. Hang the sauce with chopsticks, but the degree of dripping is OK.

Chop chopped green onions, ginger slices, and diced garlic sprouts (if you don't like it, you don't want to put it). Prepare.

Heat the pan with warm oil, put the pork filling, cook a tablespoon of white wine (to remove the fishy smell of pork, you can also cook 2 tablespoons of vinegar), after smelling the aroma of the wine, remove the pot from the heat, continue to stir-fry, so that the wine can fully remove the smell of pig. After the pork filling is completely white, put it on the fire, low heat, and slowly boil out the lard, but don't boil it for a long time, for fear that the lean meat fiber will get old. Half a minute in summer and a minute in winter.

Note: Due to the actual situation of the house construction, many people's kitchens are on the balcony, so the heat of the pot is dissipated quickly in winter, so it will take longer than in summer.

When you see oil coming out of the bottom of the pot, immediately put chopped green onions, ginger slices, Sichuan peppercorns, spices, stir-fry, smell the green onions, and put the sauce!! After stir-frying until the meat is covered with sauce, turn on the high heat, and pour in two large bowls of boiling water when the sauce has been reduced (this should be mastered according to the population of the eater, I have the amount of 3 people). After stirring well, turn to medium heat, taste the salt, and adjust according to the situation.

Add diced garlic sprouts and cover with a lid. Boil for 5 minutes and turn off the heat.

Note 1: Be sure to let go of the water, if you pour cold water or raw water, the meat will become hard due to heat expansion and cold contraction, no flavor, not easy to cook, not easy to soften.

Note 2: If you like the flavor of garlic sprouts, you can put it one minute before turning off the heat.

I won't say much about how to put the sweet noodle sauce.

Purple garlic and aged vinegar are indispensable!!

Attached: A practice of chili oil.

In a clean, dry bowl, add the dried red peppers, whole, unprocessed, and sprinkle with half a tablespoon or half a tablespoon of salt.

Heat the pan, warm the oil (the amount of oil has 3 4 in the bowl just now), put 3-5 peppercorns, remove the pot from the heat after the peppercorns are pasted, shake it in the air, light, don't shake out the oil.

Pour the hot oil into the bowl and let the oil cool before serving, otherwise the bowl will be very hot.

When eating, you can pour oil, or you can eat chili peppers, which is fragrant!!

How to make twist crispy and crispy.

Ingredients: a salty taste: 200g of flour, 1 egg, appropriate amount of water, 5g of salt, a little black sesame seeds.

bSweetness: 200g flour, 1 egg, appropriate amount of water, 30g sugar.

Method: 1. Knead the sweet dough. The dough sheeter presses the dough in the order of 1st gear - 3rd gear - 5th gear.

2. Knead the salty dough. The dough sheeter presses the dough in the order of 1st gear - 3rd gear - 5th gear.

3. Put all kinds of materials into the basin first, and finally add water, the amount of water is controlled by yourself, and it is advisable to barely knead into a dough, which is a hard dough, and the hardness of hand-rolled dough is about the same. If you don't have a dough sheeter, roll it by hand with a rolling pin.

4. Pressed dough with 5 levels of thickness, cut into dough sheets about 12cm long and 5-6cm wide.

5. Take two pieces, fold them in half, and cut them into three knives.

6. Separate, one piece from the middle seam of the other piece, and then the bottom piece of the left hand through the middle seam of the top piece.

7. As above, all the salty and sweet flavors are done.

8. The hot oil in the pot is about 5-6 hot (the twist can float up in a few seconds after putting it in), and fry it over medium-low heat until both sides are slightly yellow. Note: The oil should not be too hot and the fire should not be too large.

25 kg of flour.

kg of vegetable oil.

kilograms of white granulated sugar.

250 grams of ginger slices.

175 grams of alkaline noodles.

110 grams of green silk and red silk.

Osmanthus 275 grams.

750 grams of sesame seeds.

5 grams of saccharin. How to make water liters.

1.On the day before frying the twist flowers, add 500 grams of old fertilizer with kilograms of flour, stir evenly with 4 liters of warm water, and ferment to become old fertilizer for the next day.

2.Use 2 liters of water to simmer kilograms of sugar, 135 grams of alkaline noodles and 5 grams of saccharin into sugar water for later use.

3.Take kilograms of flour and blanch them with 550 650 grams of hot oil to make puff pastry for later use.

4.Take 750 grams of hemp seeds, scald them with boiling water, keep them not wet and dry, and prepare to rub hemp strips.

5.With blanched puff pastry, add kilograms of sugar, 110 grams of green and red silk, 275 grams of osmanthus, 175 grams of ginger slices and 25 grams of alkaline noodles, and then put in cold water 1

Stir 750ml well, rub your hands with 500 grams of dry noodles, and stir the noodles until soft and hard. In the process of rubbing the strip with 1000 grams of paving.

6.Put the remaining 16 kg of dry noodles into the dough mixer, then mix the old fertilizer that was sent the day before, add the molten sugar water, and then pour an appropriate amount of cold water according to the moisture size of the flour and different seasons, and mix it into large noodles for later use.

7.Mix the noodles and cut them into large strips, then feed them into a strip press to form thin noodles, then knead them into short strips about 35 cm long and straighten them out. One part is used as a light strip, and the other part is kneaded with hemp seeds to make hemp strips.

Then make the mixed puff pastry into puff pastry. According to the light strip, hemp strip, crisp strip 5 3 1 matching, knead into a rope-like twist (pinch good mouth).

8.Pour the oil into the pot, simmer until warm, put the hemp peanut billet into the warm oil pot and fry for about 20 minutes, it is jujube red, the twist body is straight and not bent, and after taking it out, add an appropriate amount of rock sugar residue, melon strips and other small ingredients between the strips.

The specifications of twist flowers are 100 grams, 250 grams, 500 grams, 1000 grams, 1500 grams and so on according to the weight of each root.

Features: Crispy and sweet, delicious and palatable, durable and not deteriorating.

Difficulty: Garnish (intermediate).

Ingredients: 500 grams of flour.

50 grams of sugar.

200 grams of water.

1 scoop of excipients with vegetable oil.

A pinch of baking soda.

A pinch of powdered sugar. Steps.

Put the sugar in boiling water, stir to dissolve, and then spread to cool for later use;

Add a pinch of oil to the flour and baking soda;

Add the sugar and water to the flour and stir;

Knead well, cover with plastic wrap and leave for 10-15 minutes;

Roll the flour into long strips and knead them into equal sizes;

Roll the agent into thumb-thick strips upright, and roll the other agents into long strips for later use, and let them sit for 10-15 minutes;

Rub the long strips with the thickness of the thumb into thin strips, and pay attention to rubbing the left and right hands in the opposite direction when rubbing; (You can also hold down one end and roll one end in one direction after rolling the strip);

Twist the ends up and they'll twist together naturally (you can sort out the lower ends a bit);

Then twist the left and right hands in the opposite direction, and then close the two ends, they will be more twisted together;

Heat the oil in the pan and stir the pan with chopsticks constantly, so that the temperature of the oil will rise faster;

When the oil is burned to 140 degrees -150 degrees, twist into it; When the twist flower is fried until it floats, turn the twist flower with chopsticks so that the twist flower is fried evenly;

Fry the twist until golden brown and the twist flower sinks a little, then remove it;

Put the picked twist flowers into a basket and sprinkle powdered sugar on top;

The crispy twist flowers are fried, and they taste rattling and rattling. Tips:

The sugar must be boiled with hot water first and then cooled for later use, adding it directly will make the fried twist uneven color;

Add a spoonful of oil to the dough to make the twist more crispy;

After kneading the dough, it should be fermented for 10-15 minutes, and then 10-15 minutes after being divided into strips;

After forming the agent of the same size, the agent must be rubbed vertically when rubbing into long strips, so that it can be rubbed;

The method of rubbing is very important, first rub into slender strips, and then rub both hands in opposite directions, after twisting them up, they will automatically roll and twist together, and then pinch both sides to set; (My pot is not big, so I twisted it in the same way after rolling it into slender strips, and you can also go directly to the pot like this, so that the frying time does not take so long);

When frying, the temperature should be 140 degrees - 150 degrees, fry on high heat first, and change the twist to low heat when it floats;

When frying, the twist floats up, so as not to affect the shape, and the water can be slowly fried out after changing to low heat, so that the twist can be more crispy.

That's because there's an additive called 'stinky powder'... The smell of stinky powder is like the taste of urea, hence the name... This additive can make the twist crispy and crispy, and the fried fritters also add stinky powder, especially the fritters, you can eat them, and they have the taste of additives. . .

Twist flowers.,If you add too much stinky powder.,It's going to taste bitter.。。。 If you eat it yourself, it is recommended not to use it, because additives are very bad for the human body, and traders are unscrupulous in order to make money. . . So, it's better to eat less...

I've done this stuff ...

Materials need to be prepared: appropriate amount of flour, appropriate amount of yeast, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking oil, appropriate amount of honey, appropriate amount of milk.

1. Add yeast to ordinary flour and stir well.

2.Add salt, sugar, eggs, cooking oil, honey, milk and knead into a smooth dough.

3.Seal and let stand for 40 minutes.

4.Take an appropriate amount of dough, roll it out into a cake shape, cut it into strips, and knead it finely.

5.Twist both hands in the opposite direction, lifting the natural twisting force.

6.Fix one end again, twist the other end in reverse direction, and lift it up to tie the knot.

7.Put in 60% hot oil.

8.Fry slowly over low heat, and remove when the twist floats up and the color is darker. In this way, the fried twist will be crispy and crispy.

The twist should be fried slowly over low heat, and when it is about to come out of the pot, control the oil on high heat and quickly remove it, and try to shake off the oil when fishing. Here's how:

Prepare 1000 grams of flour, 1 egg, 8 grams of yeast powder, 50 grams of peanut oil, and 100 grams of sugar.

1. Pour water, eggs, sugar, 10 grams of vegetable oil, flour, and baking powder into the bread machine bucket in turn.

2. Knead into a smooth dough.

3. Rub into small agents, evenly smear vegetable oil on each agent, knead the good noodles into long strips, and twist the two ends in opposite directions.

4. Pinch the two ends, lift them, and twist them into twists naturally.

<>6. Pour oil into the pot and boil until it is hot, then put in the twist blank and fry until golden brown.

7. The finished picture of homemade twist.