What are the ways to fry oily fruits? A complete list of various deep fried fruit recipes

Preparation of fried oil fruits.

300g wheat flour, 2 eggs, accessories, appropriate amount of oil, appropriate amount of sugar, appropriate amount of honey.

1.Separate the eggs from the yolks, beat them into two bowls and pour a spoonful of cooking oil. It is better to use a small basin for the container, and it is not good to use a bowl to mix noodles.

2.Add two tablespoons of sugar and one spoonful of honey to a bowl of egg yolks. Stir well.

3.Sift the flour, gradually add and begin to mix with the dough.

4.Separately and good dough, it is better to cover the membrane and let it rise for a while.

5.The two sides are rolled out separately, thin long slices, stacked together, rolled into rolls, and then cut into small pieces with a thickness of about 1 cm. The slice side is facing up.

6.Clamp firmly at 1/3 with chopsticks. The two noodles are glued together, like a butterfly. Hehe.

7.Make two dough sheets on two sides, and prepare three bottle caps of different sizes.

8.Buckle a piece of noodles and three pieces of noodles on the dough sheet, put them together at will, and press them with chopsticks in the middle. The circumference is cut with a knife and a pattern is made.

9.All the fruit that has been done.

10.The oil is hot for five or six minutes, put it in the pan and fry it. Be sure to fry slowly over low heat, and be careful with the paste. Turn over in the middle and fry until golden brown on both sides, and then you can get out of the pan.

Preface. When I was a child, the Chinese New Year was a must-fry thing for every household, and it was the first to be fried, and then it was the croquettes, lotus root clips, hairtail fish or something, because this is not dirty oil.

Fried oil fruit to be baked first, many days ago, the aunts and sisters of the family began to brand the steamed bun, however, this steamed bun is different from the usual, sugar or salt is added to it, and sesame seeds are added, and it is not the same when it is baked, this is not needed, half a life is OK. After all the slices are baked, cut into diamond-shaped slices of different sizes, sprinkle gauze on the dustpan cover, dry in a cool place, and then fry in a large oil pan at the Chinese New Year's Eve.

The oil temperature when frying should be about 60 degrees, grab a handful and put it into the oil pot, the oil fruit will be squeezed next to each other and turn white and fat, the oil flower splitting horn angrily let go, the sound is particularly good, for a while, the oil fruit will become clear yellow, quickly take out the control of oil, the children's little hands will reach over, your family's other, thin and thick, sesame more sesame seeds and less sesame, than to say, change to eat some, this Spring Festival retail overture is opened.

Material. Ingredients: 200g flour;

Excipients: 30g sugar, 30g sesame seeds, appropriate amount of salad oil. Deep-fried oil fruits.

Add sesame seeds and sugar to the flour and mix well.

Add warm water and form a slightly soft dough, cover with plastic wrap and let rise for 20 minutes.

Knead the dough into strips and cut into small pieces.

Take a piece of medicine, press it flat, and roll it into a large round sheet, about as thick as A4 paper.

Make a transverse incision. Stack them together and cut them into diamond-shaped squares and shake them apart.

Tips: 1: The dough is softer, and it is better to roll it out.

2: The thinner the dough sheet is rolled out, the crispier the fried oil fruit will be, so try to roll it out as thin as possible.

3: The oil temperature should not be too high when frying, so as not to fry the paste.

In the past, whenever the Chinese New Year, there would always be some small snacks fried at home, and now when you want to eat, you will fry some by yourself, there is no big oil pot at home, and the taste of fried is worse than that of your hometown, but there is better than nothing, hehe. Come with me today!

Prepare the ingredients: Prepare the flour, milk, eggs, and black sesame seeds.

Steps: 1Mix sugar and milk into the egg mixture, and sprinkle the sesame seeds directly on the flour.

2Add the mixed egg mixture to the flour, start to mix the dough, cover the dough with plastic wrap, and "let it rise" for half an hour. The fruit made from the dough after waking up is crispy and delicious.

3. After the dough has risen, place it on the plate and roll it out into a pancake with a large rolling pin.

4Cut the large dough into thin strips. Use the rolling pin as a ruler and cut it one by one.

Stack the thin strips, cut them into small pieces, and make three lines directly in the middle of the sections.

<> pick up two pieces, take one end and roll it up in the middle, and pass through the crack in the middle. And a fruit was ready.

If you are worried that one stack will not be easy to cut, then two dough sheets are stacked together and cut. It's just a bit troublesome, but the advantage is that you are not afraid of cutting in the middle.

Make all the dough sheets into fruit. Don't worry about the leftovers, you can also fry them in the pan for a while.

Heat a pan to enough oil. Note: Wait until it is overheated before adding the fruit. My oil didn't heat up well, and after I put it in the fruit, it foamed a lot, and I couldn't take pictures clearly.

As long as the fruit floats on the oily surface, it is basically ripe. Only the coloring remains, after one side is colored, turn it over, and after both sides are all colored, use a fence to fish it out.

Finally, fry the leftovers, because the leftovers are thin, the frying time is shorter, fried separately, easy to control, and the delicious fruit is ready!

Flour, clear oil, eggs, milk, sugar, brown sugar, baking soda.

1.Dough: Mix milk, eggs and old fat on the first day, then add flour and dough to the heating side overnight, and the area of the dough will be doubled. Add lye water and knead well.

2.Mix noodles: (1) Put eggs, milk, sugar, baking soda and white hard dough in a basin of flour, cover with a cloth and place it next to the heater.

2) Put a basin of flour, crack the eggs, then pour the milk mixed with brown sugar and honey into the flour and form a black hard dough, don't forget to put baking soda (a little bit is enough) and cover it with a cloth and place it next to the heater.

3.(3) Take a pot and put a small amount of flour into the boiled cooked oil and make puff pastry, (4) take a little dough and puff pastry and white hard dough together, knead it well, divide it into several small pieces, cover it with a cloth and place it next to the heater. (5) Take a little dough and puff pastry and black hard dough together, knead well, divide into several small pieces, cover with a cloth and place it next to the heater.

4.Rolling dough: Take two pieces of white dough and use a large rolling pin to roll out the dough into a sheet, and then roll out the black dough as well.

5.Brush the white dough sheet with water and place the black dough sheet on top, and put the white dough sheet on top while brushing with water. That is, the middle is black and the top and bottom are white, and then cut into long strips with a knife, and the opening is pulled with a knife in the middle to make a fancy fruit. Fry in a pan.

6.Take a piece of white dough sheet and put a black dough sheet on top and roll it into a cylindrical dough sheet to make various patterns of dough.

500 grams of flour, 14 grams of alum, 8 grams of salt, 10 grams of alkali powder, 600 grams of salad oil, 180 grams of water.

Steps: 1. Grind alum and salt into powder, dissolve the alkali powder with water, pour it into the tank together, add water (warm water in winter), dig it by hand until there are no granular chips at the bottom of the tank and 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, and let it stand for about 3 hours before kneading it for the second time, which is called double fermentation. After kneading thoroughly, cut into several strips with a knife, and then knead them into long strips respectively to discharge them in the cylinder, apply some oil between the strips to prevent sticking, and cover them with a damp cloth (cotton wool in cold weather), let them ferment for 4 hours, and continue to let them ferment.

2. After fermentation, sprinkle some powder on the board first, then take a piece of leaven noodles and put it on it, roll it out with a dough stick, then hold both ends of the leaven noodles with both hands, and pull it into a long strip with a thickness of 1 cm and a width of 7 cm, and then cut it into a small strip with a width of 1 cm and a length of 7 cm (each weighing 35 grams) while cutting the small noodles to make the knife side face up, and sprinkle some dry powder on it after cutting.

Take out two small strips, rub them gently, pat the noodles flat with your hands, then stack the two noodles, and use chopsticks to insert a groove on them to form a green dough stick.

3. Raise the temperature of the oil to eighty percent hot, pinch the two ends of the green billet with both hands, slightly elongate it into a hinge shape and then pull it to about 33 cm long, <>

Gently place along the edge of the pan and remove both ends at the same time. Stir-fry while frying with chopsticks to turn it over and fry until golden brown and swollen.

Hello, wait a minute

Add baking powder, honey, water, a small amount of cooked oil to the flour, knead the dough, and leave it in a warm place to ferment until it is twice as large. Step 2 Pour an appropriate amount of vegetable oil into the pot, heat to the usual temperature of stir-frying, and turn off the heat. After the oil cools, add dry flour and stir well with chopsticks to form a puff pastry.

Step 3 Add the puff pastry, eggs, water and a piece of dough to the flour. Step 4 Roll out both types of dough into large dough sheets of the same size. The dough can be slightly thicker.

Step 5 Stack two large sheets of dough together (on top of the top of the dough stack) and roll them together, and roll them together. Step 6 Press the dough roll and cut out oval slices. You can't see the color drops at this point.

Step 7 Use chopsticks in a group of two to clip out a butterfly shape, one, two random clips out of various shapes. Step 8 Put the butterflies and fruits in the hot oil in the pot, and the two colors will naturally appear when heated. Be careful not to keep the oil temperature too high.

Hello! Fried fruit] Delicious method:

Ingredients: 330 grams of glutinous rice flour, 20 grams of sugar, 20 grams of cooking oil, 250 grams of boiling water.

Specific method: 1. Prepare a clean basin, put 80 grams of glutinous rice flour and 20 grams of sugar, pour in 250 grams of boiling water (it must be boiling water), and stir into a viscous glutinous rice flour paste.

2. Add 20 grams of cooking oil and continue to stir evenly to make the glutinous rice flour paste more delicate and viscous.

3. Add the remaining 250 grams of glutinous rice flour in 3 times and knead it into a non-sticky and soft dough.

4. Sprinkle a layer of dry glutinous rice flour on the prepared mat, put the dough on it, roll it out into thick dough sheets with a rolling pin, then cut it into 5cm wide dough sheets, and finally cut it into thin strips.

5. Sprinkle some dry glutinous rice flour on the cut noodles and mix well to prevent sticking. Sift off the excess glutinous rice flour before putting it in the pan.

6. Put a little more oil in the pot, and it should be noted here that the noodles should be put into the pot with cold oil and fried slowly over low heat.

7. When the noodles are expanding and slowly floating, and the surface is empty and hard, stir gently with chopsticks to heat all the noodles evenly, and slowly turn the surface yellow.

8. Use a colander to remove the fried oil fruits until golden brown, control the oil and put it on a larger plate, add an appropriate amount of rice sugar powder and mix well to eat.

Here's how to fry the fruit:

Ingredients: pure milk, yeast powder, eggs, sugar, plain flour, cooking oil, sesame seeds.

Steps: 1. First of all, pour 100 ml of pure milk into a large bowl, add 3 grams of yeast powder, stir until the yeast powder is fully dissolved, and then beat 2 eggs into it and add 20 grams of sugar, the amount of white sugar is increased or decreased according to personal taste, and fully stirred evenly.

2. Add 300 grams of ordinary flour to it, stir it well again, stir it into this large dough flocculent, add 25 ml of corn oil or butter, knead the dough into a smooth and delicate dough, cover it with plastic wrap and seal it to rise twice.

3. The dough has been proofed, take it out and put it on the panel, rub it by hand to drain the gas inside, and then directly knead it into long strips and divide it into equal size dough agent, each dough weighs about 35 grams.

5. Rub the surface of the dough agent, then stick the white sesame seeds, then knead it into a slender strip, and then rub it like this at both ends, twist it into twists, and stuff one end into the inside of the other end, like this milk fruit green is completed.

6. After everything is done, cover it with plastic wrap and let it rise for 10 minutes for a second time.

7. The oil temperature is 5 into the heat, put in a chopstick, bubble a little bubble, and put in the milk fruit blank, at this time, turn to medium and low heat, and keep turning it with chopsticks, so that the fried milk fruit will be more fluffy, fried until golden brown, you can control the oil and fish it out.

Tips: 1. If you feel that the dough is harder and drier when you are mixing the dough, you can beat another egg, but it is best not to add water.

2. When frying the fruit, grasp the oil temperature.

1. All-purpose flour: 500 grams, water: 250 grams, yeast:

5 grams, sugar: 5 grams, oil: 15 grams, salt:

2 grams, mix these ingredients well, knead well, put in a basin, cover with a kitchen cloth, and place in a warm place to rise for about 1 hour, until the dough has doubled its original size. Then knead the dough, press and vent, seal the dough in a plastic bag twice the size of the dough, and put it in the refrigerator overnight.

2. The next morning, take out the dough, no need to knead, directly put the dough on the cutting board, roll it out, and rectangle it.

3. Divide the dough sheet into two, beat two eggs into a bowl and stir well, brush a layer of water and egg liquid on one slice.

4. Cover the other slice with the egg wash, and use chopsticks to evenly press out the indentations on both layers.

5. Cut in the middle of the dent with a knife, and split it from the knife to form a double-layer strip, which can be fried directly or twisted into a twist shape.

6. Heat the oil until it is 8 hot, put in the fritter noodles, and fry until golden brown on both sides.

1. Ingredients: 10 tablespoons of flour, two-thirds of the oil, 2 handfuls of sesame seeds, appropriate amount of water, appropriate amount of salt.

2. Prepare the water, salt and sesame seeds, add the flour to work evenly, and divide the dough into three small rods.

3. The rod is about the same thickness as the dumpling skin, it can also be thinner, it is easy to fry and crispy, and the round one can be cut into this small one, and it can also be cut into other shapes.

4. Heat the oil in the oil pan, put the cut slices at the appropriate temperature, and the two should be separated, otherwise it is not easy to fish, fry until it is slightly yellow and a little white, otherwise it will be fried old, and the oil is easy to splash, so be careful not to be splashed by the oil when frying.