When frying oil cakes, how hot should the oil be?

<>Oil cake,Pour wide oil into the pot and burn it to 7 (210 degrees) hot, you can try the oil temperature, pull a small piece of noodles and throw it into the oil, if it can float to the oil surface immediately, it means that the oil temperature is just right at this time, suitable for frying in the oil cake, the oil cake is bulging on one side, and the two sides are golden and can be fished out. The oil cake is crispy on the outside and tender on the inside, the oil temperature should be high (210 degrees), and the time for taking out is about 3 minutes.

Hemp leavesPour wide oil into the pot and heat it to 7 percent (210 degrees), you can put a piece of dough into the oil pan to test the temperature, and it can float up immediately, indicating that the oil temperature is just right. At this time, put in some chopped hemp leaves, you can put a large amount of them into the oil pot, float up and stir them with chopsticks to separate. The hemp leaves are fried on both sides of the fire until golden brown and taken out, and after cooling, they are crispy and sweet hemp leaves.

Be sure to use high heat, use low heat, the oil is soaked in the hemp leaves, it is not good to look and not delicious, and you must pay attention to turning it when frying so that both sides are evenly colored. Hemp leaves are relatively thin and have a crispy taste, so the oil temperature should be high and controlled to about 210 degrees Celsius.

Twist,Twist flower belongs to a relatively large fried pasta, put the finished twist on the board, row them in turn, and then pour wide oil into the pot, the oil temperature is burned to 5 percent (150 degrees) and put the twist flower to fry until golden brown. When frying, the firepower should be small, and it is easy to paste if it is too large. Twist is a relatively large fried pasta, so the oil temperature should not be too high when frying, it relies on the oil temperature to slowly rise to the surface of the twist during the frying process.

Oil cake,Put wide oil in the pot and heat it to 4 percent (150 degrees) and put it into the cake blank, wait for the bubbling oil cake to float out of the oil surface, raise the oil temperature by 5 percent (150 degrees) and push it to the edge of the pot, fry for 2-3 minutes and the surface is golden and ripe. Oil cake isBlanchmade, it'sVolumetric weightTherefore, the frying time is long, and it should be fried slowly until the surface is crispy, and if the oil temperature is too high, the surface will be burnt.

The oil temperature and the length of the frying time should be appropriately grasped according to the variety of preparation, the condition of raw materials, the shape and size, the thickness and the size of the heating area, etc., so that the pasta is fried and crispy.

It's about 8 percent, because only in this way will the fried oil cake be more delicious, and it will also have a sweeter taste.

When frying the oil cake, the oil temperature should be controlled at 60% hot, if the oil temperature is too high, the oil cake may be directly burned.

When frying oil cakes, the oil temperature should be controlled at 80% hot, and 8% hot oil, especially fried oil cakes, which are crispy on the outside and tender on the inside.

You can observe the oil in the pan, and if the salad oil is bubbling, you can fry the oil cake in the pan, and you can control it in this way, which is very simple.

Microwave it just fine.

Ingredients: 150 grams of flour, 180 grams of boiling water, auxiliary ingredients: brown sugar, white sugar, a little oil flour.

Method 1Add 1 tablespoon of sugar to the flour and mix well, then pour in boiling water, stir while rinsing, and knead into a dough.

2.The dough is very sticky, just rub an appropriate amount of oil on your hands and knead the dough to make it slightly smooth.

3.Prepare brown sugar and white sugar to taste. Divide the dough into small pieces.

4.Take a small agent, pinch it thinly with both hands, wrap it in brown sugar (or white sugar), sprinkle a little flour on top of the sugar, wrap it into a circle, and gently pat it flat.

5.Pour enough oil into the pot, boil until a chopstick is inserted, and many small bubbles will float immediately, turn to low heat, and fry until golden brown on both sides.

6.Drain the oil and place on kitchen paper to absorb excess oil.

Tip 1If the boiling water is boiling, it can ensure the glutinous and soft taste, so it will be very sticky when it is with the dough, and it is easy to apply oil on the hands.

2.Sprinkle a little flour on top of brown sugar or white sugar to prevent the sugar from splashing after being heated, a little is enough, more flour will affect the fluidity of the sugar.

Glutinous rice pasta we still have to eat while it is hot, if you have leftovers, use the microwave oven or steamer to heat it again, don't eat cold, bite is not the second key is to hurt the stomach!

Microwave or slightly thaw and fry in oil for a while.

I've tried steaming.

Although the taste is not so crispy on the outside and tender on the inside.

But it tastes like a sticky bean bun from the Northeast.

Blanch the dough with boiling water for 40 minutes.

Mix walnuts, sesame seeds, and brown sugar to your liking.

Divide the dough into small pieces, wrap the filling and flatten it.

Fry in a pan until golden brown and remove.