How to fry snacks and how to make them? How is it fried and what recipes do you need?

Crispy preparation of enoki mushrooms.

Ingredients: 400g enoki mushroom (pack), 2 eggs, 1 tablespoon light soy sauce, 4 tablespoons starch, 2 tablespoons barbecue seasoning.

Step 1) Remove the roots of enoki mushrooms, wash and control the moisture, and slice into thin slices;

2) Beat 2 eggs, 1 tablespoon of light soy sauce and 4 tablespoons of cornstarch into a bowl and stir well;

3) Dip enoki mushrooms in egg liquid and fry them in a pan at 70% oil temperature;

4) Fry on one side until golden brown and turn over;

5) Fry on both sides until golden brown and remove from the fish;

6) Remove from the pan;

7) Crunchy, look at it and make you have an appetite;

8) Sprinkle with barbecue sauce and serve.

Ingredients: 2-3 potatoes (according to your own number).

Starch is moderate, salt is a little, and cooking oil is enough to fry.

Step 1) Peel the potatoes and cut them into long strips;

2) Wash off the starch with cool water;

3) Put the chopped potatoes in a pot and blanch until tender; (Don't overcook it, if it's too soft, the potatoes will break).

4) Remove the empty water;

5) Add a little salt, starch and then let each potato be coated with starch;

6) Bring the oil to 60% heat and fry the potatoes in the pan (there is no water, so there is no need to worry about being splashed with oil).

Fry until slightly yellow, the surface hardens, remove and remove;

7) Finally, heat the oil in the pan until it is 80% hot, and fry the potatoes again until the surface is golden.

8) If you like tomato sauce, dip it in tomato sauce;

Tips: When blanching, be careful not to overheat;

Be sure to re-fry it again to make it crispy.

Fried potatoes, fried eggplant, fried corn, fried sweet potato, fried cauliflower, fried leeks, fried chili, fried shiitake mushrooms, fried lotus root, etc. and even some green leafy vegetables similar to spinach, but juicy vegetables like tomatoes are not suitable for frying, because there is too much water, it is easy to splash the oil, and it is not good to burn your hands.

2. Meat and seafood.

In fact, there are a lot of meats that can be made into fried snacks, and the meat we usually eat can be used as fried snacks, the most common ones are fried steak, fried beef tenderloin, fried beef skewers, fried chicken cutlets, fried chicken fillets, fried chicken skewers, fried chicken racks, fried chicken legs, fried chicken wings, fried chicken gizzards, fried chicken hearts, fried chicken skin, fried duck intestines, fried quail, fried tenderloin, fried ham sausages, fried mutton skewers, fried squid, fried bone and meat, fried silkworm pupa, fried fish (many types), shrimp, other seafood, etc.

3. Staple foods.

Some fried pasta is still a common food on our table, such as fried twist flowers, fried spring rolls, croquettes, fried fritters, fried steamed bread slices, fried pumpkin slices, fried hemp balls, fried rice balls, fried rice cakes, fried bean skin, fried stinky tofu, fried eggs, fried fried cakes, etc.

Although fried food is very popular, you should also pay attention to the protection of **, eyes and respiratory system when making fried food, during the work of fried food, due to high temperatures, the oil is easy to fry on the hands, face** and eyes and other parts, resulting in injuries to these parts, therefore, when frying work, these parts should be protected, for example, wear gloves and goggles. At the same time, when frying food, a large amount of oil smoke will be produced, and inhaling oil smoke gas for a long time will cause harm to the respiratory system, so pay attention to the amount of consumption.

1. Fry the raw materials with soy sauce, salt and wine, and fry them thoroughly in a hot oil pan over high heat. Generally, it is not paste, and it is crispy on the outside and tender on the inside after frying.

2. Dry frying After the raw materials are mixed with seasonings, the moisture is removed, the dry dough powder is mixed, and the coke is fried. It can make the raw material crispy and browned in color.

Frying, dry frying must be based on the nature of the raw materials such as old and tender, grasp the oil temperature and heat, usually for tender, small shape such as live shrimp and other raw materials, should be boiled when the oil is boiling, the frying time should be short, about eight mature that is out of the pot, and then after the oil boils, then put in a fried fish. For larger whole materials, it should be heated in oil.

Seven, eighty percent of the pot, stay in the pot for some more time, or ask the ground to fry a few times, sometimes you can also end the pot away from the stove several times, in order to cook into crispy outside, crispy and tender dishes inside, the raw materials of frying and dry frying are generally fried into the dishes that are killed, and the condiments are dipped when eating.

3. Crispy frying Cook the raw materials to rot, hang egg whites and flour paste on the outside, and then fry them in the pot. To operate, put the ingredients in the pot after the oil boils and fry until the outer layer is dark yellow and crispy. Crispy frying is characterized by crispy on the outside and rotten on the inside, and it is unusually crunchy.

Fourth, after the soft frying with fresh shrimp hanging paste, the oil in the pot is boiled when the pot, the temperature of the oil is too high will be coke and the inside will grow, and the temperature is too low will be depulped.

8. When the balls are ripe, take them out, then boil the oil in the pot and then put them in, and fry them. This method of frying is short-lived, and it is characterized by a crispy outer layer and tender inner flavor.

Fifth, paper-wrapped fried paper-wrapped fried mostly with fresh, boneless net material, processed into flakes or dices, with egg white to add ingredients and condiments, wrapped with glutinous rice paper or cellophane, put into oil to fry, the characteristics of this frying method is to keep the original juice, so that the raw materials are particularly fresh and tender. When operating, apply a strong fire, in cold oil or oil to.

When four or five percent is hot, put the raw materials, wait for the oil to boil, and the paper bag floats up to be golden yellow.

6. Crispy frying The raw materials with the skin are first slightly scalded with boiling water to make the skin shrink and tighten. And smear the starch sugar on the surface, dry it and put it into the hot oil pot, keep turning, and pour the hot oil into the abdomen, when the whole body is fried to light yellow, then the oil pot is high, let the raw materials be soaked and fried in the oil and then go to the people, and take it out when the oil temperature rises.

Ingredients for fruit sauce skewers: 1 kg of apples, 1 kg of pears, 1 kg of pineapple and 1 kg of bananas.

Ingredients: 50 grams of fried powder, 2 eggs, 50 grams of condensed milk, 3 grams of baking powder.

50 grams of sugar, 50 grams of custard flour, 10 grams of flour, 500 grams of breadcrumbs.

Method: First peel 1 kg of bananas and cut them into centimeter-thick slices with a knife, put it into eggs, condensed milk, custard powder, sugar, eggs 2 prepared whole egg batter, and then stick the whole egg batter and wear it into a semi-finished product, and fry it in an oil temperature of 150 degrees until golden brown (4-5 skewers).

Note: When changing the color of the fruit, you can soak it in salt water and it will be smooth sailing.

Ingredients: 500 grams of winter melon and 200 grams of breadcrumbs.

Seasoning: 50 grams of sugar, 50 grams of condensed milk, 50 grams of custard powder, 2 whole eggs.

50 grams of fried flour 20 grams of corn starch.

Preparation method: a. Cut the winter melon into slices of 4 cm long, 3 cm wide and 3 cm thick for later use.

b. Use sugar, condensed milk, custard powder, whole eggs, fried powder, and cornstarch to make a whole egg paste.

c. Put the winter melon slices into the whole egg batter and wrap them well, then stick the breadcrumbs and string 4-5 skewers into a semi-finished product, and fry them in oil at 150 degrees until golden brown. **Crispy chicken steak main ingredient: 1 kg of chicken breast.

Seasoning: 20 grams of marinade powder and 2 grams of sesame oil.

1 egg, 5 grams of corn starch, 5 grams of fried flour water.

200 grams of breadcrumbs 20 grams of dry seasoning A pinch of water.

5 grams of custard powder.

Preparation method: a. Slice the chicken breast into thick centimeter slices, gently cut the slices into cross-shaped rows with a knife, and then marinate them with pickling powder and sesame oil for about 40 minutes for later use.

b. Put the eggs into the box, add a small amount of custard powder, crispy fried powder and an appropriate amount of water, and adjust it with cornstarch until it is thick for later use.

c. Glue the marinated chicken steak piece by piece B (whole egg batter), then stick the breadcrumbs and press it tightly by hand, and put on a bamboo skewer until it becomes a semi-finished product.

d. Heat the oil in the fryer to 180 degrees, fry the semi-finished chicken cutlets until golden brown, and sprinkle with dry seasonings.

1.Pickled pepper, sesame paste, peanut butter, chili oil, garlic kernels, Sichuan pepper powder, monosodium glutamate, chicken essence, sugar, refined salt.

2.First, chop the pickled pepper finely, peel and mash the garlic cloves.

3.Mix the ingredients evenly, pour oil into the pot and fry the chili peppers until fragrant, pour them into the ingredients, let them cool to taste, and add salt.

Deep-fried horn boys.

Ingredients: 4 eggs, 1000g of flour, 3 bricks of brown sugar, about 500ml of water, 500g of peanuts, 200g of sugar (for filling), 50g of black sesame seeds, 50g of shredded coconut, 500g of flower biscuits, and 1500ml of peanut oil.

Method 1: Fry the peanuts first, crush them after cooling, crush the biscuits, pour them into the peanuts, and then pour in sugar, black sesame seeds, and shredded coconut to mix to make a filling.

2. Put water in a pot and boil, add brown sugar and boil flowers to melt into sugar water.

3. Beat eggs into the flour, slowly add brown sugar water and form a dough (the sugar water should be added while mixing with the noodles, and it is good to add it until it is appropriate, not necessarily all the sugar water is put in).

4. Use a rolling pin to roll out the dough into a large sheet of thin dough, and use a glass cup to buckle out a round corner skin, or knead it directly by hand.

5. Put an appropriate amount of filling in the middle of the corner skin, close the opposite edge, and pinch the edge to close the mouth.

7. Eat it when it's cold, it's crispy and delicious.

Deep-fried ice cream.

Ingredients: flour, water, ice cream (any flavor is fine, preferably monochrome), oil.

Method 1: Mix water and flour together to make a noodle sauce.

2. Scoop up an ice cream ball with a spoon and roll the ice cream ball in the paste.

3. Pour the oil into the pan and start frying the ice cream balls until the color turns golden.

01 Topography Method:

Five or six into the heat of 140-170 degrees: a small amount of flour is thrown into the oil pan, sinking to the bottom of the pan and slowly floating.

02 Seventy or eight into 170-190 degrees heat: After the dough sinks to the bottom of the pot, it quickly floats vertically.

03 Ninety percent hot 190-220 degrees: After the mask only sinks a little, it quickly floats up.

04 Chopsticks Measurement Method:

56 into 140-170 degrees Celsius: a little bubble emerges from the tip of the chopsticks.

05 Hot 170-190 degrees: A little bubble bubbles emerge from the whole chopsticks.

06 Ninety percent hot 190-220 degrees: A large number of bubbles bubble up from the whole chopsticks.

07 Hot 140-170 degrees: suitable for fried vegetable tempura, fried vegetable cakes, spring rolls, fried rice cakes, etc.

Seven or eight into the heat of 170-190 degrees: suitable for fried chicken nuggets, fried pork cutlets, fried shrimp, etc.

Ninety percent hot 190-220 degrees: suitable for frying frozen foods, such as frozen hash browns, frozen fries, etc.

01 Fried Chicken:

Marinated chicken thighs, coated in a mixture of wheat flour and potato starch (1:1 ratio).

02 Shake off the excess flour, put it in hot oil, and fry for 2-3 minutes. Remove and drain for 3 minutes.

03 Add 90% hot oil and fry for 3 minutes.

04 Vegetable Cake:

Add eggs and an appropriate amount of purified water to the wheat flour, stir well to make a batter.

05 Add shredded cabbage, shredded carrots, shredded onion and corn kernels, mix and stir well.

06 Then put it out with a colander and put it in seven or eight mature oils, fry it for three minutes, and wait until the color of the clothes is golden.

08 Fried fish.

Drain the surface of the fish and coat it with a little starch.

Fry in seven or eight ripe oil for 4-5 minutes. Then remove the fish, drain the oil, and then re-fry it with nine ripe oils, and remove it.