How to make a fork crispy and crispy, and how to fry chicken wishbones crispy and crispy?

Pai cha, also known as hemp leaves in some places, is a pastry made of flour and eggs as the main ingredients, because it is simple and ordinary, the finished product is crispy and fragrant, so, Pai Cha is deeply loved by large snacks. Since I can remember, my mother will fry the forks every year, and there are fried twists, mostly done on the same day, always fried on a large porcelain basin, that is, the kind of big porcelain basin that I used at home and noodles when I was a child, so my sister and I have a delicious little snack, take a few for a while, and not long after, the mountain-like forks will lose a corner.

Now, I am also a mother, and years ago, I would give my baby fried chop fork like my mother did, and the little one loved to eat it, just like when I was a child. While she was eating, she listened to me tell stories about the past, and told me about the days when her grandmother made a fork for me, and her eyes were full of yearning.

In fact, the fried chop fork is very simple, so simple that it is not like words, you will read it once, and the practice will be shared with you for everyone who loves life.

Ingredients: 200 grams of flour, 1 egg, 15 grams of black sesame seeds (cooked), 30 grams of sugar, 3 grams of salt, and an appropriate amount of oil.

How to do it]:

1. Put together the flour, eggs, cooked black sesame seeds, sugar and salt. Black sesame seeds can be added or not, depending on personal preference.

2. Add an appropriate amount of water, mix the flour into a relatively hard dough, and after mixing, cover with plastic wrap and relax for 15 minutes.

3. Then divide the dough into two, take one of them, and roll out the large and thin dough sheet that is rectangular, which must be thin.

6. Pick up one end of the dough sheet, pass through the gap in the middle and then pull it out, and the shape of the fork will come out.

7. Make all the dough sheets in turn, and do the same for the other dough.

8. Heat the oil pan, and fry the forks under the row after the oil is hot. Due to the addition of eggs, it will swell up as soon as it is put out of the pan.

9. Fry one side until golden brown, then use chopsticks to turn over and fry until both sides are golden brown, and remove the oil.

gram flour, fried a **, and all of them were wiped out on the same day.

A few words of long-winded]:

1. The dough should be slightly harder, and the fried forks will be crispier.

2. There are many ways to shape the forks, you can stack two patches together, draw three knives vertically in the middle without cutting them, and then pull them out from the gap in the middle, or you can have a patch with three knives vertically in the middle.

3. Adding sugar is sweet, and adding a little salt, it tastes slightly salty, and you won't get tired if you eat too much, and adding salt is to prevent eating greasy.

Grams of flour can only be made one**, and you can increase the proportion of materials according to your needs.

5. Seal the uneaten forks and refrigerate them.

Next, I will share with you the method of frying chop forks.

The practice of lazy fried chop forks:

Spare ingredients: an appropriate amount of wonton wrapper, 1 egg, an appropriate amount of black sesame seeds, an appropriate amount of cooking oil;

Production process: The first step is to prepare an appropriate amount of black sesame seeds, put them in a wok, do not add oil, directly dry fry, slowly fry the fragrance in the black sesame seeds over low heat, and when it is almost fried, pinch a grain by hand to gently rub off the skin, indicating that the sesame seeds are cooked;

The second step, the fried black sesame seeds are put out for later use, and then the wonton skin is prepared for an appropriate amount, this is very casual, there is no fixed amount, you can prepare as much as you want, first take a wonton skin, put it on the board, and cut it in the middle of the wonton skin with a knife;

The third step is to cut the cut wonton wrappers from the middle again, pay attention to not cut the bottom and top when cutting this time, leaving almost one centimeter, and then stack the two slice wonton wrappers together, press one end down first, and then turn up from the middle incision;

The fourth step, a little tidying, the forked embryos are ready, according to this method, all the forked embryos are done, and then knock an egg into a small bowl, beat into a liquid, and then use a brush dipped in egg liquid to brush on the fork, and finally sprinkle a layer of cooked black sesame seeds to decorate;

The fifth step is to add oil to the pan, after the oil is heated, put in the forks, the forks will slowly float on the oil surface during the frying process, and after they are fried to their favorite color, they can be fished out and enjoyed by controlling the oil.

Wash the chicken wishbones, cut the green onion into sections, and slice the ginger. Put in a basin and add the green onion, ginger and cooking wine.

Salt, sugar. Light soy sauce, Orleans, stir well and marinate for 3 hours. Sprinkle with starch and stir well, fry slowly in a pan over low heat, and fry until golden brown.

1. Wash the chicken wishbones, cut the green onion into sections, and slice the ginger.

2. Put the chicken wishbone into a basin, add green onion, ginger, cooking wine, salt, sugar, light soy sauce and Orleans. Stir well and marinate for 3 hours.

3. Sprinkle with starch and stir well, fry slowly over low heat, and fry until golden brown.

Chicken collarbones. Commonly known as chicken wishbones, on chicken necks and chicken breasts.

Where they meet. After being recuted, pickled and fried, the chicken clavicle is the most delicious, golden in color, crispy on the outside and tender on the inside, very delicious, suitable for the general public, and fried chicken clavicle is a common snack in southern China. Chicken contains vitamin C

E, etc., the content of protein is high, there are many types, and the digestibility is high, it is easy to be absorbed and utilized by the human body, has the effect of enhancing physical strength and strengthening the body, and also contains phospholipids that play an important role in the growth and development of the human body.

Class is one of the important ** fats and phospholipids in the dietary structure of Chinese.

If you want to fry the chicken wishbones crispy and crispy, you can coat them with a layer of egg wash before frying them, and then coat them with a layer of starch, so that the fried food is crispy on the outside and tender on the inside.

Fried chicken wishbones crispy preparation:

1. Wash the chicken wishbones, cut the green onion into sections, and slice the ginger.

2. Put the chicken wishbones in a basin, add green onions, ginger, cooking wine, salt, sugar, light soy sauce, Orleans, stir evenly and marinate for 3 hours.

3. Sprinkle with starch and stir well, fry slowly over low heat, and fry until golden brown. The chicken wishbones that are fried in this way are crispy and crispy.

Soak the chicken wishbone in water and change the water several times in the middle.

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Rinse and drain.

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After that, add cooking wine, salt, fried chicken powder and mix well. Marinate for 2 hours to absorb the flavor.

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When frying, sprinkle with dry flour and mix well with starch.

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Mix well with flour and starch.

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Heat oil in a pan and fry the chicken wishbones.

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Fry until golden brown and pick up when cooked.

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Sprinkle cumin powder and chili powder according to your preference!

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Coated in crispy fried flour. If you want to fry the chicken thighs to a tender and crispy texture, you can coat the chicken thighs with a layer of crispy fried powder. The chicken thighs must be marinated before frying, after being coated with crispy fried powder, you can wrap a thin layer of starch, the first time you can fry the surface first, don't force the first time to be fried, crispy fried powder and starch make the chicken thighs taste very crispy.

1. Add crispy powder 2. Use solid vegetable oil or shortening, which is commonly used to make pie crust, biscuits, noodles, pancakes, etc., which can increase the crispy effect of its products 3. Grasp the amount of oil and the heat of frying Mix and adjust the fried powder, put it in the chicken rack and gently wrap it with a layer of fried powder, then a layer of egg liquid, and then a layer of fried powder. Pay attention to the order of breading, so that the fried chicken rack will be full and crispy. Heat 6 cups of hot oil until it is 7 minutes hot, put the chicken racks into the frying oil one by one, fry them over low heat, turn them over about 5 8 minutes, and fry them on high heat for 15 seconds before starting the pot.

You can adjust the crispiness of the frying according to your personal preference, but be sure to fry it through).

Crispy, crispy and fragrant New Year's fried chops.

The fork is definitely a memory of the New Year when I was a child, and after two days of use, my tired waist couldn't straighten up, and I finally made a crispy, crispy and fragrant big fork.

Don't talk nonsense, get straight to the point:

1. The noodles of the fried chop fork should be very hard, not soft, 500g of all-purpose flour I use about 250g of water, some recipes use about 200g of water, 200g I really can't knead the ball, you can add 200g to try first, no, and then adjust a little bit. This may have something to do with the water absorption and hand strength of the flour.

2. I made two versions of black sesame and black sesame + white sesame, I love black sesame + white sesame more, and it feels more fragrant.