How to fry fritters, how to fry fritters

Fried repeatedly, until his skin was golden brown.

When we fry fritters, we must keep these three steps in mind, so that we can fry golden and crispy fritters.

1. First of all, when we mix the noodles, we should pour in an appropriate amount of cooking oil and stir first, so that the fried fritters will be crispy.

2. After we knead the dough, press the dough with our fists, and repeat this action three times to make the dough more chewy and the fried fritters more fluffy.

3. When frying fritters, it is best to use corn oil, and also control the oil temperature and the duration of frying fritters, which are the key to frying delicious fritters.

The important thing is the oil temperature, and the oil temperature can be controlled to fry the fritters crispy and beautiful.

Many of us are accustomed to the combination of soy milk and refueling strips in the morning. But when you buy fritters from outside, you are always worried about adding alum or gutter oil. Then just make it yourself at home, it's simple and delicious.

Preparation of ingredients. Flour (choose medium gluten or high gluten) 250g (half a catty).

Salt 4g, baking powder 5g

Baking soda 2g

Water 180g

1 egg.

Cooking oil. Method.

1.Put half a pound of flour in a basin, add baking powder, baking soda and salt, and stir well.

2.Crack in another egg, not only to increase the nutrition but also to taste better

3.Pour in water and stir into a small dough, and mix the dough with your hands, because you have to pull the dough later, so the dough does not need to be kneaded to be particularly smooth. Because flour has different water absorption, water can be poured in parts.

And the dough until the dough is soft and no longer thin in the state of the hands is about 4Mix the dough until the dough is soft, no longer thin to the hands, the surface of the dough is smooth, and when mixing the dough, beat the dough vigorously with your hands to give the dough strength. Place the dough at room temperature, cover with plastic wrap and let it sit for half an hour.

5.The noodles should be kneaded and pressed into long strips, and a layer of oil should be brushed on the surface (cooking oil is fine). Then knead the dough into a dough and knead the oil into the dough, at first it feels like the dough will be a little slippery, but after kneading, you won't see the oil, and the dough will feel very moist.

6.Put the kneaded dough on plastic wrap, wrap it in the refrigerator and let it stand for about 4-5 hours to rise. The dough will be about twice as large as before.

7.Apply a layer of oil to the panel, so that the dough will not stick, and if you are afraid of getting your hands, you can also apply oil to your hands. Pull the dough into long strips and cut into sections. Stack the two sections, press them with chopsticks, and then lengthen them.

8.Identify the oil temperature, fry the fritters only when the oil at the bottom of the pan disappears, or put a small dough to test the oil temperature, and the dough can float immediately. After the oil temperature is appropriate, turn the fritters in the pan constantly, and the surface is golden and then you can get out of the pan.

<>1. The noodles for fried fritters must be soft! If it's too hard, it's hard to fry and the taste is very bad.

2. Fried fritters should be kneaded less! And the dough doesn't have to be very smooth, just a little lumpy.

3. The most important thing for fried fritters is noodles! The noodles should be cooked for at least 2 hours, or they can be sealed and refrigerated overnight, but the dough should be taken out 1-2 hours in advance to warm up before frying.

4. The heat problem of fried fritters! 5. Heat the oil pan (put chopsticks in to make small bubbles), then turn to low heat and start frying, from the beginning of the pot, you must keep teasing the fritters, which is the key step of hollow bubbling. When the fritters have expanded to the maximum extent, turn the heat to a little larger, and color and remove from the pan.

5. Don't add yeast powder when mixing noodles, but put baking powder, baking soda, and cooking oil.

6. The dough can not be made immediately after processing, it is best to put it in the refrigerator for one night.

The origin of the fritters:As early as the Northern and Southern Dynasties, Jia Sixian, an agronomist of the Northern Wei Dynasty, recorded the production method of fried food in "Qi Min Yaoshu". Liu Yuxi of the Tang Dynasty (Su Shi) also described the shape and production process of fritters in the poem "Cold Tools".

But there is no doubt that the name of fried juniper and fried ghost began in the Southern Song Dynasty and is closely related to Qin juniper.

When kneading the dough, try to make the dough softer, and fry it until dark yellow, so that it is crispy. Here's how:

Ingredients: 500g flour

Excipients: a small amount of baking powder, one and a half spoons of salt.

1. Prepare flour, yeast and salt, soak the yeast in warm water, pour it into the flour and mix it into a flocculent shape, and knead it into a dough.

2. Knead the dough into a dough to make the dough as soft as possible, and wake up the dough after waking up.

3. Cut a small dough from the dough, stretch it out and cut it into small pieces.

4. Rub some oil on the dough sheet by hand.

5. Stretch the dough sheet long before putting it into the pot, and pay attention to the heat to turn dark yellow before removing it.

5. The crispy fritters are fried, and all the noodles are fried.

Flour, baking powder, salt, milk, oil, eggs and water are mixed well, kneaded into a dough, and after proofing, spread out and grease on both sides. Cut into strips and twist in the oil pan and fry until cooked.