The method of crispy douban, how to make douban crisp delicious

1. Mix flour: Mix soybean flour, cooked flour and powdered sugar, mix well, and then sieve.

2. Boil sugar, boil the starch sugar and oil in the pot, according to different climates, generally boil to 110 120, that is, old sugar (boiled starch sugar). Remove and place in a heat transfer container, simmer in hot water, and maintain the temperature of the old sugar.

3. Sugar production: Fry the soybean flour, cooked flour and powdered sugar mixture in a pot, take out a small amount and sprinkle it on the operating table, then put the old sugar, sprinkle hot powder on the surface, and roll it into a square with a rolling pin. Put the hot powder into it, then fold the old sugar in half on both sides, roll it out with a rolling pin, and then put the hot powder, fold it three times repeatedly, and finally pinch it into long strips by hand, straight, cut into square pieces, and then squeeze and compact it with wooden strips.

4. Packaging: Wrap the bean crisp with paper to make the finished product. Because soybean halva is easy to get wet, it is better to store it in an iron box. Quality standard: shape: square shape, uniform size, flat packaging.

Color: yellowish and slightly white.

Tissue: Fine powder, uniform thickness of sugar crust.

Taste: Crispy and fluffy, easy to dissolve, no sugar residue, non-sticky teeth, soybean flavor.

Ingredients: fava beans, salad oil, salt.

1. Take an appropriate amount of broad beans and put them in a container;

2. Pour in an appropriate amount of water and soak for more than 8 hours;

3. After the broad beans are soaked, peel off the shell;

4. Break the peeled beans;

5. Take a clean pot, heat it and pour in a little more oil;

6. Put in the peeled broad bean paste;

7. Fry the juice over low heat and fry it golden brown, remove it;

8. After cooling, put it in a closed container for storage, and sprinkle fine salt before eating;

Sincerity is a fine wine, the longer the vintage, the more mellow and fragrant it is; Sincerity is a fireworks invoice, which is more beautiful when it blooms in a high place; Sincerity is flowers, given to people, hands have fragrance.

Douban Crisp is a crispy and delicious snack with a simple production method and unique flavor. Today, let's learn together how to make watercress crisp to make a delicious taste.

Preparation of ingredients. The first is the preparation of the ingredients for the bean pastry. We need to prepare flour, dried tofu, bean paste, green onions, ginger and garlic, salt, sugar, chicken essence, light soy sauce, cooking wine, five-spice powder, oil and other ingredients.

Among them, bean paste is the key seasoning of bean pastry, and choosing a good bean paste is a prerequisite for making delicious bean pastry.

Steps: The steps to make douban crisp include making dried tofu filling, making dough, and fried douban crisp. Here's how:

1.Preparation of dried tofu filling: soak the dried tofu until soft, cut it into fine pieces, add green onion, ginger and garlic, salt, sugar, chicken essence, five-spice powder, light soy sauce, cooking wine, mix well, and marinate for half an hour.

2.How to make the dough: Stir the flour and water evenly, knead the dough, let it stand for 30 minutes, roll it out into a thin crust and cut it into small pieces for later use.

3.Wrapping bean pastry: Put the dried tofu filling into a small dough, add an appropriate amount of bean paste according to your preference, wrap it into a small dumpling shape, and pinch the dumplings tightly around with your hands.

4.Stir-frying: Take the oil pan, burn until the hot eggplant is seven or eight percent disgusting, put in the bean pastry, and fry it over low heat until golden brown and remove it.

Tips and tricks. 1.Choose a good bean paste: The taste of the bean paste depends on the choice of bean paste, it is recommended to choose a red and bright color, rich and heavy flavor.

2.Pay attention to the toughness of the dough: the better the toughness of the dough, the better the taste of the bean pastry. When making dough, you can add some coarse grains such as cornmeal to increase the toughness of the dough.

3.Ratio of dried tofu filling: Pay attention to the saltiness and spiciness of the dried tofu filling, and it is recommended to adjust the ratio of bean paste and other seasonings appropriately to make the taste more harmonious.

Pairings are recommended. The bean pastry can be enjoyed on its own as a snack or with rice or cold noodles. It is also a good side dish for family dinners and other occasions.

Summary. Watercress is a very distinctive snack and is very easy to make at home. As long as you choose the ingredients and follow the steps, you can easily make a crispy and rich flavor of the trembling bean pastry.

Fried watercress is a dish that goes well with beer and other drinks, and its crispy and crispy texture makes people have an aftertaste. But sometimes we try to make it at home but it is not always successful, the fried watercress is not crispy enough, and the taste is not good enough. Today, I will share with you a few tips for fried beans, so that you can make crispy and delicious fried beans at home!

Tip 1: Choose the right Douban.

The choice of waterpaste is very important, we must choose the watercress with full particles and delicious meat, so that the fried watercress will be more crispy and delicious. If the watercress is too old or too tender, it will affect the taste.

Tip 2: Soak in hot water in advance.

Before frying the watercress, you can soak the watercress in warm water for 30 minutes, which will allow the watercress to absorb enough water, so that it is easier to fry the crispy texture. Steeping too long or too short can affect the taste.

Tip 3: Dry water.

Once brewed, you need to take it out to dry, you can use a kitchen paper towel to dry the water, and wait for the water to evaporate before frying.

Tip 4: Choose the right oil.

The choice of oil for frying watercress is very important, and you should choose an oil that is resistant to high temperatures, such as vegetable oil or peanut oil. This can not only fry a crispy texture, but also be more guaranteed in terms of health and hygiene.

Tip 5: Short frying at high temperature.

When frying the watercress, you should choose to fry it on high heat for a short time, so that the watercress can quickly become crispy, and at the same time, it also avoids the watercress being too greasy. In addition, it should be noted that the number of watercress in each pot should not be too much, so as not to affect the frying effect.

The above are the five tips for frying Douban that we shared, and you can try them according to the actual situation. Different oils, different watercress, and different times will have an impact on the taste of fried watercress.

How to make crispy fried bean redrafted petals:Ingredients: fava beans, salad oil, salt.

How to make crispy fried watercress:

1. Take an appropriate amount of broad beans and put them in a container;

2. Pour in an appropriate amount of water and soak for more than 8 hours;

3. After the broad beans are soaked, peel off the shell;

4. Break the peeled beans;

5. Take a clean pot, heat it and pour in a little more oil;

6. Put in the peeled broad bean paste;

7. Fry the juice over low heat and fry it golden brown, remove it;

8. After cooling, put it in a closed container for storage, and sprinkle fine salt before eating;

Tips. 1. The salad oil in the pot should not be over the watercress, if the watercress is mostly bridged, it can be fried in stages, and the amount of salad oil can be added appropriately during the period;

2. Fry the whole process over low heat, control the oil after removal, or directly put it on the kitchen paper to absorb the excess oil;

3. After cooling, store it in a closed container to prevent the watercress from softening when wet;

4. If you have a bad stomach, don't eat too much at a time to prevent indigestion.

The steps to make the fried bean pan pan flap crispy are as follows:

Ingredients: 2 catties of fresh broad beans, 1 large bowl of oil, a little salt.

Tools: pots, shovels, bowls.

1. Peel the broad beans, peel the beams, and divide them into two halves.

2. Heat the oil, add the watercress, and fry.

3. Fry until the sleepy tung is slightly discolored and dry, and then drain the oil and put it aside.

4. Put it in the pan and fry it for about eight minutes.

5. Put the fried watercress on the kitchen paper to absorb the oil, pour it into a plate, and sprinkle some salt.

The puff pastry touches the watercress with the characteristics of oily red hair, old noisy and bright, spicy and thick, not strong and dry.

Raw material. 500 grams of Pixian bean paste, 500 grams of cooked vegetable oil.

Method. First, chop the watercress finely, wash the wok and put it on the fire, cook the vegetable oil until it is ripe, put in the watercress and fry until the oil is red, and put it in a porcelain jar to cool for later use. The watercress is finely chopped, and it can play a maximum role after being fried in oil, and it is fragrant to remove the smell of brewing and fermentation and other peculiar smells, and it is fried to a golden red, and the spicinessness is the best.

Use. It is suitable for meat and fish, such as "Rose Waiter Rouge Meat Cube", "Rose Meat Roll", "Rose Fish", and Rose Chrysanthemum Fish.

Broad bean kernel as the main ingredient.

200 grams. Indian Flying Cake.

3 sheets of excipients. 20 grams of sugar.

10 grams of butter with a pinch of salt.

Step 1Preparation of raw materials.

2.Prepare peeled fava bean kernels.

3.Blanch in boiling water for more than ten seconds, and remove the cold water.

4.Add a little water to the blanched watercress and puree it with a stirring stick.

5.Add some butter to the pan and bring to a boil.

6.Add the stirred bean paste and a little sugar.

7.Stir-fry until the water is dry, let cool and set aside.

8.Melt the cake at room temperature for 10 minutes in advance and wrap it in fava bean puree.

9.Fold in half from the middle and press with a fork at the top of the edge.

10.Brush the surface with a layer of egg wash.

11.Preheat the oven at 200 degrees and medium for 15 minutes.

12.It's time to eat!

Tip 1Fava bean puree should be fried dry.

2.The temperature of the oven should be observed and adjusted according to the temper of your home.

Preparation of watercress crisp.

Ingredients: 300 grams of broad beans (with skin) Seasoning: 1 2 teaspoons of salt Appropriate amount of vegetable oil.

Method 1Take an appropriate amount of broad beans and put them in a container 2Pour in an appropriate amount of water and soak for more than 8 hours 3

After the broad beans have been soaked, peel off the shell 4Break the peeled beans 5Take a clean pot and heat it and pour in a little more vegetable oil 6

Put in the peeled broad bean paste 7Fry the juice over low heat and fry it golden brown, remove 8After cooling, put it in a closed container and store it, and sprinkle salt before eating.

1.Take an appropriate amount of broad beans and put them in a container.

2.Pour in an appropriate amount of water and soak for more than 8 hours.

3.Once the beans have been soaked, peel off the shells.

4.Break the peeled beans.

5.Take a clean pot and heat it and pour in a little more vegetable oil 6Add the peeled broad beans.

7.Fry the juice golden brown over low heat and remove it.

8.After cooling, put it in a closed container for preservation, sprinkle salt before eating 1, the salad oil in the pot should not be over the watercress, if the watercress is more, you can fry it in batches, and the amount of salad oil can be added appropriately during the period;

2. Fry the whole process over low heat, control the oil after removal, or directly put it on the kitchen paper to absorb the excess oil;

3. After cooling, store it in a closed container to prevent the watercress from softening when wet;