How to fry fried baba, why does the oil explode when frying fried baba

Here's how to make the fried poa.

1. Use 300 grams of flour, 1 white radish, 5 grams of salt, 1 green onion, 1 piece of ginger, 5 cloves of garlic, 1 spoon of light soy sauce, half a spoon of sesame oil, appropriate amount of water, appropriate amount of vegetable oil. 2. Method 1: Peel and rub the radish into shreds for later use. 2. Add minced ginger, minced garlic, chopped green onion, salt, light soy sauce and sesame oil to the shredded radish and mix well, drain the water after marinating and set aside.

3. Add water to the flour and stir slowly. 4. Mix the flour into a paste that can flow. 5. Add a little batter to the spoon and lay the bottom.

6. Add shredded radish to the batter. 7. Pour another layer of batter on the surface. 8. Fry in hot oil.

9. After the cake is formed, it can be directly demolded and fried until golden brown on both sides.

Soak the glutinous rice until soft and steam, then knead the glutinous rice into fist-sized balls, and wrap the small balls into bean paste. The main ingredient of bean paste is mung beans. Add salt and pepper powder as condiments. Then press the glutinous rice dough into a cake shape and throw it into a boiling oil pan and fry it until golden brown.

Summary. Will explode for the reason.

It is caused by frying for too long or too much heat.

Why does the oil burst when frying the fried baba.

It will explode because it takes too long to blow up or because the heat is too large.

The noodles contain some air. According to the principle of thermal expansion and cold contraction, the gas will expand when the fried cake is heated.

It may be because the temperature of the oil is relatively high, which may cause the frying process**.

Precautions: 1. The ratio of sticky rice mixed with soybeans is about 1:, that is, three taels of soybeans are needed for a pound of sticky rice (soak them one night in advance).

2. The filling here is fragrant dry, pork, fragrant dry, pork diced and fried in a pot for later use. (Other fillings can be made according to personal taste).

Step 1: Start making rice milk with a universal soymilk machine, pour in sticky rice and soybeans, add appropriate water, and beat it.

The proportion of water is about 1 cm of soaked rice and soybeans, and then added to the soymilk machine in batches to make a paste.

It's about enough to be at this consistency, it's too thick, you can add a little water.

Step 2: Pour a certain amount of oil into the pan and heat it, be sure to heat the oil. Then prepare the mold of the fried oil baba bought on a certain treasure, and if you don't have a mold, you can replace it with a soup spoon.

In the process of heating the oil, put the mold into the pot and heat it to avoid sticking to the mold later, which will expose the filling.

Step 3: Take out the fried filling, the fragrant filling will come in handy!

Step 4: Prepare to start frying the fragrant "oil baba" with a spoon and put a little rice milk into the bottom of the mold, add the appropriate filling, and cover the filling with a little rice milk.

Step 5: When frying, see that the poop in the mold begins to slowly expand up and can be demolded, and then turn it over appropriately, and when it is fried until golden brown, it can be clamped out.

It has been fried, it is very delicious and appetizing, the appearance is golden, the oil is fragrant, it is really crispy and refreshing to eat, of course, don't waste it if you don't finish eating, although the taste of the cold oil baba is not very good, but it is still delicious to eat in the noodles, you can eat a different taste, it is no better than eating spicy hot and adding a fritter.

Summary. It is caused by frying for too long or too much heat.

Material. Ingredients: water-milled glutinous rice flour, sugar juice (sugar juice is made of white sugar, brown sugar, honey mixed with water.) Method. 1. Heat the oil pan and knead the glutinous rice flour into a cake shape. Put more oil. The fire can be slightly smaller, otherwise it is difficult to control.

2. Stir-fry the poop. Be careful not to fry it until it is too old, otherwise it will be easy to burst.

3. When both sides of the poop are light golden brown, pour in the prepared sugar juice. The sugar water and oil quickly fuse and bubble. This process involves repeated tossing so that each poop is evenly syrup with the syrup. The poop gradually softens, colored, and shiny, and looks almost there, and then takes the pot and serves on the plate.

How to make fried poop is not easy to fry.

It is caused by the fried-up time for too long or the heat is too large. Raw materials: water-milled glutinous rice flour, syrup (syrup is made of white sugar, brown sugar, honey mixed with water.

Method 1: Heat the oil pot and roll the glutinous rice flour into a cake shape. Put more oil. The fire can be slightly smaller, otherwise it is difficult to control.

2. Stir-fry the poop. Be careful not to fry it until it is too old, otherwise it will be easy to burst. 3. When both sides of the poop are light golden yellow, pour in the sugar juice that has been quietly adjusted.

The sugar water and oil quickly fuse and bubble. This process involves repeated tossing so that each poop is evenly syrup with the syrup. The poop gradually softens, colored, and shiny, and looks almost there, and then takes the pot and serves on the plate.

The heat is small, and the poop is fried in a minute or two.

First big, then smaller.

Big heart and small heart? When I learned before, it was said that first small and then big. <>

Here's what I found here.

Ingredients: 400 grams of glutinous rice flour. Excipients: 1 piece of brown sugar, 500 grams of vegetable oil.

Steps: 1. Kneaded glutinous rice flour should not stick to your hands.

2. Roll into a circle.

<>4. Heat the oil, put in the brown sugar and burn it over low heat, and then put in the small balls in turn.

5. Deep-frying. <>

6. Stir while frying.

7. Fry until floating, golden brown, and hollow.

8. Fried glutinous rice cake.

Ingredients: 200g glutinous rice. Excipients: appropriate amount of sugar, appropriate amount of blending oil.

Steps: 1. Wash the glutinous rice and soak it in warm water overnight.

2. Pour out the water and put the glutinous rice in a bowl.

3. Steam in a pot.

4. Put the steamed glutinous rice in a container, add sugar, and mash the dough into a puree with a rolling pin.

5. Put it in a container and refrigerate it.

6. Take the frozen glutinous rice out of the container.

7. Cut into slices.

8. Put oil in the pan.

9. Heat the oil and fry it until golden brown.

Ingredients: 400 grams of glutinous rice flour. Excipients: 1 piece of brown sugar, 500 grams of vegetable oil.

Steps: 1. Kneaded glutinous rice flour should not stick to your hands.

2. Roll into a circle.

<>4. Heat the oil, put in the brown sugar and burn it over low heat, and then put in the small balls in turn.

5. Deep-frying. 6. Stir while frying.

7. Fry until floating, golden brown, and hollow.

8. Fried glutinous rice cake.

Directions:

Use wheat flour and flour, ferment, and roll into flakes. When the oil in the pan is almost smoking, pinch the round dough sheet and throw it in, and when it is slightly browned, use a pair of special long chopsticks to clip it out. Method.

There are three kinds of oil fragrance, sugar oil fragrance, and meat oil fragrance, and some places call the oil fragrance aroma and fragrant pot.

With flour, salt, alkali, and vegetable oil as the main raw materials, you can make a delicious oil fragrance with these raw materials.

You can also choose the type of excipients according to different tastes or needs, including brown sugar, eggs, honey, couvena powder, mint leaf powder, meat filling, etc. When making oil incense, the first thing to do is to mix the dough and wake up. And the oil fragrance noodles pay attention to the "three lights" - face light, hand light, and basin light.

That is to say, after the dough is reconciled, the dough should be gluten and shiny; Don't get a lot of flour on your hands; The basin should also be clean inside and out.

Roll the good dough or cut it into small dough, each small dough is rolled into a cake blank with a diameter of about 10 cm and a thickness of about 1 cm.

Heat the oil in the pot, put in the rolled cake blank, wait for the oil in the pot to turn slightly yellow, turn it over, when both sides are browned, you can take it out.

The heat in the frying process should not be too large, the oil temperature is too high, and the skin of the oil fragrance is easy to be scorched, so there is a saying that "slow frying oil is fragrant, both sides are shiny", "fried oil is fragrant, and the raw skin is not shiny".

Summary. Steps: Pour the glutinous rice flour into a large clean bowl, add the appropriate amount of salt, pour in 150 grams of hot water, and stir well with chopsticks.

Slowly add 150g of cold water, knead into a smooth dough, cover with a damp cloth and let stand for about 30 minutes. Remove the dough, knead it into long strips and cut into small pieces. Take a small piece of dough, flatten it with the palm of your hand and roll it into a ball, then press a small depression in the middle with your fingers.

Add a drop of sesame oil to the depression and pinch it flat with your fingers. Heat the pan with cold oil, add an appropriate amount of cooking oil, wait until the oil temperature reaches 170-180, and then put the prepared dough balls into the oil pan one by one and fry them until golden brown. Drain the oil and sprinkle with some minced green garlic and serve.

Tips: In order to ensure the soft taste of the fried poop, you can do not use excessive force when kneading the dough in step 5, otherwise it will cause the fried poop to be too firm and have a bad taste. In addition, when baking, you should also pay attention to the control of oil temperature, too high or too low will affect the taste of frying.

Hello, here is to help you find out: fried baba is a local specialty snack, but also a home-cooked dish. Here are the simple steps to make fried poop::

Material: glutinous rice flour and burial: 300 grams of hot water:

150 grams of cold water: 150 grams of sesame oil: appropriate amount of cooking oil:

Appropriate amount of salt: appropriate amount of minced green garlic: appropriate amount (optional).

Steps: Pour the glutinous rice flour into a large clean bowl, add the appropriate amount of salt, pour in 150 grams of hot water, and stir well with chopsticks. Slowly add 150g of cold water, knead into a smooth dough, cover with a damp cloth and let stand for about 30 minutes.

Remove the dough, knead it into long strips and cut into small pieces. Take a small piece of dough, flatten it with the palm of your hand, roll it into a ball, and press a small depression in the middle with your fingers. Add a drop of sesame oil to the depression and pinch it flat with your fingers.

Heat the pan with cold oil, add an appropriate amount of cooking oil, wait until the oil temperature reaches 170-180, and then put the prepared dough drain and balls into the oil pan one by one and fry them until golden brown. Drain the oil and sprinkle with some minced green garlic and serve. Tips:

In order to ensure that the fried poop has a soft taste, you can not use excessive force when kneading the dough in step 5, otherwise it will cause the fried poop to be too tight and have a bad taste. In addition, when baking, you should also pay attention to the control of oil temperature, too high or too low will affect the taste of frying.

After work, I want to make my own food, although the craftsmanship is average, but the harvest is happy, and it is success;

If you have time, make this snack bar at home, crispy on the outside and tender on the inside, really delicious, with ingredients.

6 scoops of rice flour.

4 scoops of glutinous rice flour.

2 tablespoons flour.

1 egg.

Yeast, baking powder 1/2 teaspoon each.

Salt and pepper to taste.

Chopped green onion to taste.

Warm water for a bowl.

The recipe of scallion oil poop that is crispy on the outside and tender on the inside.

1.I use the same spoon that I usually use to make soup, and pour the sticky rice flour, glutinous rice flour and flour together into a large soup plate and mix well.

2.Add 1/2 tablespoon of yeast, 1/2 tablespoon of baking powder, a pinch of pepper, a pinch of salt and beat in an egg.

3.Add a bowl of warm water, stir while adding, the size of each person's bowl is different, so the amount is not the same, pour slowly, stir until there is a little bit of hanging chopsticks, not too thin, not too thick, stir well and take a flat plate to cover the fermentation.

4.After about an hour, it ferments to almost 2 times, and it looks like bubbles.

5.Add chopped green onions and stir well, at this time, you can use chopsticks to stick a little bit on your tongue to taste whether there is enough salt, if it is too light, the fried taste is not so good.

6.Pour oil into the pot and put a stainless steel spoon into the oil to burn together, pass the oil first, and the spoon will not stick.

7.Add the batter to the spoon to seven or eight points full.

8.After the pot is shaken, it is conducive to taking off the spoon, and the batter will soon bulge up, and the whole round will be turned over after taking off the spoon.

9.Fry until golden brown and remove from the requisition, drain the oil and serve.

<> Tips. 1.The spoon must be put into the oil pan first, and slowly warm up with the oil before filling the batter, so that it will not stick to the spoon.

2.After taking off the spoon, turn it more often, the surface will bulge and become more beautiful.

3.You can use a flat spoon and spatula, although it is not round, but it is thinner, and the less stuffing is more delicious.

If the glutinous rice is stored in a sealed manner, you can soak it in water first, and then control the moisture after softening. Put it in the oil pan and fry it, and then remove the oil control after the glutinous rice cake swells and becomes larger.