Recipe tips for frying fritters with alumRecipe for fried fritters with alum?

1. Alum fritters production materials.

5,000 grams of flour, 125 grams of refined salt, 60 grams of alum, 35 grams of alkali, 5,000 grams of vegetable oil (about 2,000 grams).

Second, the essentials of alum fritters.

1. The dough should be kneaded evenly and thoroughly, and it is advisable to knead it until it is smooth;

2. Stir frequently when frying so that it can be heated evenly.

3. How to make alum fritters.

1. Put the refined salt, alum and alkali into the basin, add a small amount of warm water and stir it by hand, wait for it to dissolve, and then pour 2500-3000 grams of warm water, and pour all the flour into it, mix it evenly, knead it into a dough, dip it in water and roll it again. Smear a layer of oil on the board, put the dough on it and knead it well, and then it can be fried.

2. Cut off 1000-1500 grams from the dough block, slowly stretch it, and use a mallet to spell it into a small strip of centimeter width, and then stack the two on the top (oil on the oil surface), pinch both ends at the same time, pull it to 19-23 cm long, and put it flat in the hot oil pot to shake, when the oil part swells, pinch off the noodles pinched at both ends, put them all into the oil pot, and use special long chopsticks to quickly stretch it into a circle (two batches on one side) from the middle, turn over one, and fry it into persimmon yellow. In this way, the delicious alum fritters are made.

Stir-fried meat with parsley. Ingredients: a small handful of parsley; Half of the fat and half of the lean pork; three or four cloves of garlic; two or three red peppers; light soy sauce half porcelain spoon; a teaspoon of chicken bouillon; Serve salt in bites.

Method. Parsley cut and mince the garlic. Pork into.

Remember to grab and mix lean meat with salt. The peppers are also minced. Stir-fry the fat meat to get out of the oil first, no need to add cooking oil, fry the fat directly, and fry it until it is semi-dry.

Stir-fry the lean meat until it changes color. Then stir-fry the chili garlic to bring out the fragrance. Then add celery, chicken essence, appropriate amount of light soy sauce to taste, remember to add salt to the meat to grab and mix, don't put too much light soy sauce.

Then stir-fry for about a minute and you're ready to cook. This kind of parsley is not recommended to be fried for too long and is easy to cook. It's not so fragrant after frying.

Let's eat, it's delicious!

Summary. Hello dear <>

According to life experience, the ratio of saline alum for frying fritters is 1:1. If there is more alum, the taste and texture will deteriorate.

Generally, alum can be used as about 1% of flour, and the amount of alkali is slightly less than that of alum. Raw materials for you to fry fritters: flour 500g; Appropriate amount of oil; Others according to the seasonal climate feeding:

Spring and autumn: 15 grams of alum, 10 grams of edible alkali, 8 grams of salt, 300 grams of warm water at 30 degrees Summer: 16 grams of alum, 11 grams of edible alkali, 10 grams of salt, 300 grams of warm water at 30 degrees Winter:

14 grams of alum, 9 grams of edible alkali, 7 grams of salt, 325 grams of warm water at 45 degrees Recipe for fried fritters One alum, two alkalis and three salts, that is, ten catties of noodles put one or two alum <>

The proportion of saline alum used for frying fritters.

Hello dear <>

According to life experience, the ratio of the recipe of salt and alkali alum for fried fritters is 1:1. If there is more alum, the taste and texture will deteriorate.

Generally, alum can be used as about 1% of flour, and the amount of alkali is slightly less than that of alum. Raw materials for you to fry fritters: flour 500g; Appropriate amount of oil; Others according to the seasonal climate feeding:

Spring and autumn: 15 grams of alum, 10 grams of alkali, 8 grams of salt, 300 grams of warm water at 30 degrees Summer: 16 grams of alum, 11 grams of edible alkali, 10 grams of Yanlun Tanfeng, 300 grams of warm water at 30 degrees Winter:

14 grams of alum, 9 grams of edible alkali, 7 grams of salt, 325 grams of warm water at 45 degrees Recipe for fried fritters One alum, two alkalis and three salts, that is, ten catties of noodles put one or two alum <>

For you to sort out whether the fritters can be fried loose, crispy, yellow, and fragrant, the essentials of production are<> stack every two up and down, and press them in the middle with bamboo chopsticks; It should not be pressed too tightly, so as not to stick the two together, and the edges of the two pieces must not be adhered to; It should not be pressed too lightly, and it is necessary to ensure that the two fritters are not separated when they are fried; The rotation is to ensure the above requirements, and at the same time, in the process of frying, it is easy to turn vertically. When gently pinching the two ends with both hands, the middle of the two ends should be gently pinched, and the two ends should not be separated when frying. The principle of fritter initiation is:

When the fritters enter the oil pan, the foaming agent is heated to produce gas, and the fritters expand. However, due to the high temperature of the oil, the surface of the fritters is hardened immediately, which affects the continued expansion of the fritters, so the fritters are stacked up and down every two, and the bamboo chopsticks are used to press a large cover in the middle, and the water vapor and foaming gas between the two dough blocks continue to overflow, and the hot oil can not touch the balance of the two dough blocks, so that the dough blocks of the joint are in a soft dextrin state, and they can continue to expand, and the fritters are becoming more and more fluffy <>

Summary. The formula ratio of salt, alkali and alum for frying fritters is 10 12 grams of alum, flour alkali and refined salt.

What is the formula ratio of salt, alkali and alum for frying fritters?

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The formula ratio of salt, alkali and alum for frying fritters is 10 12 grams of alum, flour alkali and refined salt.

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When frying fritters, you must put alum and alkali, put milk, eggs, oil, salt, yeast together and stir, put more oil, let the noodles and when they are about the same, let them ferment, put oil in the pot, and wait until the oil is hot, stretch the fritters and slowly put them in the pot for frying, and wait for them to float up.

Fried fritters are put alum. The specific method is to make the noodles first, then heat the oil in the pot, and when the oil temperature reaches the right temperature, make the noodles into long strips, put them in the oil pan, and the golden fritters will be fried.

It is necessary to put alum and alkali, and when frying fritters, you need to add alum and alkali, pay attention to the ratio, the ratio should be 25:35, and the oil temperature should not be too high.

Summary. Recipe and recipe for frying fritters with alum:

Ingredients: 1000 grams of flour, 25 grams of alum powder, 25 grams of baking soda, 25 grams of salt, 550-600cc of water

Preparation and recipe of alum fritters.

Recipe and recipe for frying fritters with alum: Ingredients: 1000 grams of flour, 25 grams of alum powder, 25 grams of baking soda, 25 grams of salt, 550-600cc of water

1. Alum flour, baking soda, salt and 25 grams of flour, stir well and add water. Beat into foam.

2. Add the remaining flour.

3. Knead the dough, and continue to beat it in the process 4, wait until the surface is smooth and let it stand for more than 30 minutes, and then continue to hammer and knead it for 2-3 times 5, roll the dough into long strips, wrap it in plastic wrap and let it stand for 3 hours 6, then stretch the dough 7, roll it out into 10 cm long pieces 8, cut it into strips 2 cm wide 9, the knife edge is stained with dry powder to prevent sticking, and each two are stacked together 10, press it horizontally in the middle with chopsticks 11, rub it a little, and pick up one end, Rotate the twist shape 12, pick up one end of the 180-degree oil pan, remove the two ends with both hands, 13 and fry with chopsticks until it swells and is golden brown.

Tips for frying fritters:1High temperature, the higher the temperature, the more fuel and time saving. 2.Fast frying, in fact, even if the fritters are out of the oil pan and rely on the remaining oil, they can continue to heat for a short time, and the fritters are fried softer and some people will eat them, and they will be finished when they are fried.

Alum is a commonly used food additive, also known as alum, and its chemical name is potassium aluminum sulfate (potassium alum) or aluminum ammonium sulfate (ammonium alum). Fried fritters with alum is a traditional process in China, because alum can react with carbonate to produce carbon dioxide gas, so that the dough forms a porous structure, so as to play a bulky and soft effect, so that the fried fritters are larger, better shape, golden in color, crispy in taste, and can be said to be a good helper for fried fritters.

According to China's national food safety standard "Standard for the Use of Food Additives" (GB 2760-2014), alum can be used in fried noodle products such as fritters, but it is not used as much as you want. In order to protect the health of consumers, the national standard stipulates that the residue of aluminum in fritters shall not exceed 100 mg kg.

However, it is understood that if you want to use alum to fry a good quality fritters, you need a large amount of alum, and the residue of aluminum in the fried fritters often exceeds the standard.

Long-term excessive intake of aluminum is harmful to the body, which can cause a decrease in motor ability and learning and memory ability, affect children's intellectual development, and may also affect male reproductive ability, inhibit fetal growth and development, etc. There are also studies suggesting that excessive aluminum intake is associated with Alzheimer's disease. In addition, the interaction between aluminum and calcium and phosphorus in the body can cause bone damage and deformation, causing osteomalacia and osteoporosis.

In order to reduce the intake of aluminum, many businesses have launched "alum-free fritters" and replaced alum with some aluminum-free leavening agents. Although the fried fritters may not be as beautiful and the cost is relatively high, it is still worth it for the sake of health.

In addition to fried dough sticks, jellyfish, vermicelli, vermicelli, baked goods, oil cakes, twist flowers, steamed dumplings, thin crisps and other foods may also contain alum, which is not recommended to be consumed regularly.

The fritter itself is harmful but everyone likes to eat food, many old Beijingers have eaten a lifetime of fritters and bean juice, and there are many who live to 90 years old and 100 years old, we do need to pay attention to the health of food, but a good attitude is more important, I recently found a lot of health friends, when it comes to additives, talk about tiger color change, go out to eat and see that the color or taste is not normal to say that this dish can not be eaten, I feel that it is better to eat generously than this careful life, at least our hearts are happy.

It is not allowed, because it will be bad to use this kind of thing, and it will affect human health after eating.

Alum cannot be used because these substances are harmful to the body, and they are also expressly not allowed to be used

Alum can be used in the process of frying fritters, but pay attention to the amount used, a reasonable amount will make the taste of the fritters better, will make the fritters expand during the frying process, and will make the fritters softer and taste better.

Yes, it is allowed, but nowadays, in order to pursue health, people basically do not use alum, and use other things instead.