How to make fried eggs crispy, how to fry eggs fluffy and crispy

Ingredients: 5 eggsCornstarch80 grams, appropriate amount of cooking oil, 100 ml of waterWhite sugarAmount.

Method: 1. Beat 5 eggs into a bowl and beat them.

2. Add 80 grams of corn starch to the basin, pour 100 ml of water and stir well, and finally stir until there are no dry flour particles and then stand still for 10 minutes to let the starch settle down.

3. After the starch settles, pour out the water on the surface, add a spoonful of salt to the egg liquid bowl, and then pour the starch paste into the egg liquid bowl and stir well and mix evenly.

4. Brush the pan with a layer of cooking oil, pour in the stirred starch egg liquid, turn on low heat and shake the pan to spread the egg liquid evenly, and fold it out of the pan after it is set.

5. Cut off the corners of the finished egg skin, then cut it into diamond-shaped slices, put the cut egg skin into the remaining egg mixture, stir and mix evenly, so that the egg skin is evenly coated with the egg liquid.

6. Heat the oil, when the oil temperature is 30% hot, put in the egg skin wrapped in egg liquid, stir gently with chopsticks to heat the egg skin evenly, and it will bubble up in about 10 seconds, and <>

7. Fry for about 1 minute until the egg skin is completely bulging and the surface is golden and crispy.

8. Add a little water to the pot, add an appropriate amount of sugar and stir-fry over low heat, and finally fry until the sesame oil is colored.

9. Stir-fry the sugar until the sesame oil color pours in the fried egg skin and quickly stir-fry evenly, so that the fried egg skin is evenly coated with syrup.

10. Finished product drawing.

The recipe for crispy fried eggs is as follows:1. Cut the fried egg skin into cubes.

2. Beat 1 egg into a bowl, add an appropriate amount of salt, cornstarch and oil to make an egg batter.

3. Put the egg skin into the egg batter and hang the egg batter evenly, fry it in the oil pan until it swells, and put it on a plate.

4. Drizzle your favorite sauce and serve.

Tips: 1. Use a whisk to stir the eggs thoroughly. In this step, stir as long as possible, stir the sugar fully and evenly dissolve, the whole process takes about seven or eight minutes, until the sugar is stirred until it is all melted and the egg batter becomes delicate.

2. You can prepare a leaky sieve, filter the egg liquid, and filter out the egg tendons in the eggs, which can make the egg crisp taste more delicate. The next step is to take out the iron pot at home and pour in a little more cooking oil, ** Heat the oil to 30% hot, that is, when you can slowly bubble when you put chopsticks in the pot.

3. Finally, pour the eggs into it, rotate and shake while pouring it, and quickly stir the eggs with chopsticks, turn on medium and low heat and fry them slowly, and stir them all the time during the whole process.

Here's how:

Ingredients: 2 eggs, 1 small bowl of flour, 3 grams of yeast powder, 1 ham sausage, 1 coriander, 2 salts, 2 grams of five-spice powder.

Steps: 1. Take a basin, beat in 2 eggs, add yeast powder, and then stir with chopsticks to stir the yeast.

2. Put the flour into a basin, pour in an appropriate amount of water, stir with chopsticks while pouring, stir until the batter can be picked up with chopsticks, and then flow downward, then cover with plastic wrap and let it ferment in a warm place for 1 hour.

3. Cut the peeled ham sausage into small pieces, and cut the coriander into minced pieces and put it on a plate for later use.

4. The batter will ferment for 1 hour, almost twice the size.

5. Stir the batter with chopsticks to drain the air, then add the ham sausage and chopped coriander, and then add a little salt and five-spice powder.

6. Then use chopsticks to stir well to fully integrate the ingredients, seasonings and batter.

7. Put the mixed batter into the prepared food bag, squeeze the batter to one corner of the bag with your hands, and then cut off the corner with scissors to squeeze the batter out.

8. Put wide oil in the pot and heat it to 5 hot, then squeeze out the batter, the size is about the same size as the balls, and then use chopsticks to clip it off and put it in the pot to fry.

9. The batter balls are fried and shaped, all float up, and then turn on low heat and fry slowly, and the egg bubbles are fried and fried thoroughly.

10. The egg bubbles are fried and begin to turn yellow, then take them out, turn on the high heat to re-burn the oil temperature to 6 hot, pour the fried egg bubbles into the pot and fry them for 10 seconds, and fry the egg bubbles until the skin is golden and take them out.

11. After controlling the dry oil, put it on a plate, sprinkle some salt and pepper noodles you like and eat.

Ingredients: 250 grams of chicken skin, 150 grams of flour, 50 grams of white powder.

1. Use a hair clamp to remove the residual dirt from the pores of the chicken skin and wash it.

2. Scrape the oil slick with a knife.

3. Cut the chicken skin into 5 cm long and 5 cm wide slices.

4. Mix the white flour and flour in a one-to-three ratio to make fried flour.

5. Wrap each piece of chicken skin in fried powder.

6. Add an appropriate amount of peanut oil to the pot and cook until it is 60% hot.

7. Fry the wrapped chicken skin in an oil pan until golden brown, and immediately remove it, which can make the chicken skin crispy and crispy.

8. Place it on the napkin blotting paper to remove the excess oil.

9. Put it on a plate and use it smartly.

Fried egg preparation

1.Prepare three eggs.

2.Evenly dispersed, the more delicate the better.

3.Put oil in the pot, I put less fuel to save oil! Convenient.

4.Prepare a fine mesh sieve, with a drain.

5.When the oil is hot, pour the egg wash onto the sieve, turn the sieve and turn it in circles.

6.Turn it over and wait until both sides are golden brown and clip it out with chopsticks. Place on a plate.

7.Sprinkle with sugar and eat, sweet and crispy! It's delicious, and it's full of oil. Mouth full of fragrance! If you like to eat sweet, put more sugar! According to personal taste!

Tips: 1: Beat the egg mixture evenly, no clumps.

2: Use clear oil, and at the same time make sure that the oil will not foam when the oil temperature rises.

3: The best oil temperature for frying shredded eggs is 80, 80 to 90 oil temperature should be used during the frying process, and 90 or slightly higher oil temperature should be used for frying the shredded eggs. If the oil temperature in the pan is too high, the egg mixture may not form a filament; The oil temperature is too low for shredded eggs.

4: If the oil temperature is too low, the oil content of the shredded eggs will be heavy and not crispy.

5: When laying the eggs, slowly lay the eggs in one hand and hold the spatula in the other, with the tip of the spatula pointing downwards, and sweep the oil in the pan in a swirling motion. It is best not to use chopsticks, because the egg shreds will get entangled in the chopsticks and affect the formation of the egg shreds.

Nutritional value of eggs:

1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage;

2.Rich in DHA, lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration;

3.Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

1: With water, mix the flour, first put an appropriate amount of salt in the flour (if you like it, you can also put in monosodium glutamate or chicken essence) and then slowly add water, stir, pay attention to the water not to add too much at once, so that it is difficult to mix the flour, adjust the flour into a paste, a little thinner, it is best to pick it up with chopsticks, the flour paste can slowly flow down by itself, then it's okay.

2) Finely chop the mustard and coriander, chop the green onion into finely chopped green onions and set aside.

3: Warm the pan, then pour in the oil, cover the bottom of the pan with oil, heat the oil slightly, pour in the adjusted flour paste, transport the flour paste to spread it evenly in the pan, simmer slowly, until the flour paste becomes a pie shape.

5: The following is a technical job, use a spatula to gently shovel up the cake, and then turn the pan, let the cake turn over, if the technology is excellent, you can turn the pot, if the technology is not good, be honest, use the shovel to carefully turn over, continue to bake over low heat.

6: Sprinkle on the other side of the cake, mustard and coriander powder, smear with sweet noodle sauce, friends who like spicy food can also add a little chili sauce, the noodle sauce and vegetable powder, evenly open, bake for a while, and the cake can be baked.

It is recommended to fold the cake before removing it from the pan and then put it on a plate.

Sometimes when we play outside or go on a trip with our parents, we eat fried chicken. So for some fried chicken, it is actually very difficult for us to make it at home if we want to make it because of the layer of puff pastry on the outside. We don't know the recipe and we don't know the temperature of the oil, so it's hard for us to make it at this time, and then the fried chicken we make at this time will taste a lot different from the fried chicken outside.

So if we want to make some fried chicken at home, how should we make the puff pastry on the outside?

First of all, we have to go to the supermarket to buy some chicken thighs, then these chicken thighs can also be said to be raw or frozen, but when we buy them home, we need to dispose of them and wash them. And we need to buy some spices for fried chicken in the supermarket, and these spices are generally available in the supermarket, we can choose the flavor we like, and then it's time to marinate it. We need to suck up the water in the cleaned chicken thighs, and then put the chicken thighs with no excess water into the spices that have been mixed and stir well, at this time we must make each chicken leg stained with spices.

The most important step is the breading of the chicken thighs, which is why there are some fried chicken restaurants that fry the drumsticks very crispy. Then these fried chicken noodles are not sold in supermarkets, you can also search for some fried chicken noodles on the Internet, at this time we pour these chicken thighs into the fried chicken powder and start to coat them. Generally, you need to bury the whole chicken leg in the water, and then repeat it 3 or 4 times, and then bring a basket over.

Put the floured chicken thighs in the basket and shake them a few times, then put them in the flour and coat them with a layer of flour.

Pay attention to the oil temperature at this time the flour has already been wrapped, and then when we are frying the chicken, be sure to let the flour-coated chicken thighs pass through the water again. In this way, the flour can be tightly wrapped around the chicken thighs during the frying process, and it will not loosen, and the choice we make at this time is very crispy. And the puff pastry on the outside is also very delicious, almost no different from the one bought outside, and the taste is almost the same.

Then we must pay attention to the oil temperature when frying the chicken, and this oil temperature must be kept at about 180 degrees, and we can take it out after the chicken thighs turn golden brown.

When making fried chicken, first clean the fried chicken and wrap it in a layer of flour, then put it in water, then wrap it in a layer of flour, then put it in water, and then wrap it in a layer of breadcrumbs, so that the fried chicken is very crispy.

You can wrap a layer of batter on the outside, then wrap it in special breadcrumbs and fry it, and this puff pastry is ready, very crispy.

First of all, we must wrap a layer of breadcrumbs before frying the chicken, and then put it in the oil pan to fry, so that it can have a crispy crust.