The practice of scattering, the method of making scattering

You don't have to buy any more steamed dumplings, teach you detailed recipes and methods, salty and crispy, or the taste of childhood.

As a northerner, pasta is an indispensable and important part of life, and this love for pasta is buried in the bones and cannot be shaken. There may be many southerners who understand noodles as steamed buns and noodles, but in fact, there are many kinds of delicacies that have evolved from noodles, just like the fried dumplings that I want to talk about today, when I was a child, I always thought that the dumplings were fried after the noodles were arranged and arranged, but this is not the case.

If you want to fry thin, uniform and crispy and delicious steamed dumplings, there are skills from noodles to noodles, below, I will share with you the specific method of fried dumplings, so that you can eat Henan delicious without leaving home.

Fried dumplings] 1Take a basin, put 2 grams of salt, 100 grams of vegetable oil, and then add an appropriate amount of water, cold water can be used when it is hot, stir well with chopsticks, put in 500 grams of flour, stir with chopsticks for a while, and then copy the flour with your hands.

2.Then knead the dough into a soft, smooth and strong dough, brush a layer of vegetable oil on the surface of the dough with a small brush, and then wrap it in a layer of plastic wrap for 30 minutes to make the gluten loose and convenient for shaping.

After a few minutes, put the dough on the cutting board, do not knead it and roll it out directly, do not roll it out too thinly.

4.Then cut it into strips of about 2 cm with a knife, brush evenly with a layer of vegetable oil to prevent them from sticking together, and then put the strips together and cover them with plastic wrap for 10 minutes.

After a few minutes, rub the strips on the board repeatedly and then knead them into round strips, try to rub them evenly and finely, smear vegetable oil on the bottom of the pot, and put the strips into a disc and put them in the basin.

6.Then brush a layer of vegetable oil on the thick strips on the plate, and roll these strips into thick strips in turn according to the method just now, brush the vegetable oil after rubbing, and cover the pot with plastic wrap again for 30 minutes. Only by repeatedly brushing the oil and making the hair will the dough become soft and the steamed dumplings can be pulled out in a thin and even way.

7.After the noodles are cooked, we start frying. Heat the oil in the pot and wait for the oil to heat up, then we take out the noodles, clamp one end to the tiger's mouth in our left hand, and use our right hand to pull the noodles out into thin strips, this process should not be too strong, so as not to tear the noodles off.

8.Once pulled, wrap the noodles around the other finger 9 10 times.

9.After wrapping, take it off, prop it up in the wrapped noodle ring with chopsticks, hold both ends with both hands, and gently pull it outward until it is about 20 cm long. When the oil temperature rises to 70% hot, slowly dip the pulled noodles into the pan.

10.Then twist one end to the side, shape it a little, and then pull out the chopsticks.

11.The whole frying process should be turned on a low fire, slowly fried until it is set, turned into a light yellow and then turned over to the other side, and finally the color is golden yellow and taken out, and it can be eaten after the oil is cooled.

There is something to say: 1. The steamed bread is made of white flour as raw materials, with a little salt and seasoning, and the noodles should be made with relatively large strength, and it is best to add some eggs or vegetable oil, which can make the steamed dumplings more crispy, 2. Roll the good noodles into dough cakes, and then roll the dough into thin strips, the more detailed the craftsmanship, the better.

Prepare the flour in advance, and then put it in the oil and make a long strip. When you fry it, you drag it directly and fry it.

There are many ways to make it, and it can be eaten directly stir-fried or stewed with seasonings.

How to make sankoIngredients: 500 grams of flour, 7 grams of salt, kilograms of vegetable oil, 250 grams of water (cool).

Method:1Take 500 grams of flour, add 7 grams of salt and 250 grams of cold water, mix into dough, and knead 2After a while, cut into 10 small pieces, and then knead the dough separately for later use.

3.Put a kilogram of vegetable oil in the pot ridge (about half a catty) and burn it until it is hot, take a piece of dough, press it into a round cake, poke a hole with your fingers from it, stretch it first, and then rub it into a round strip of chopsticks with a thick core, and then coil it into several layers, stretch it thin, hang the long chopsticks and stretch it out, fry it slightly in oil at one end, and lift it after making small bubbles.

4.Then fry the other end into the oil until it bubbles, then put the middle section in, swing back and forth with chopsticks in hand, fry slightly, and then put all the oil in, stagger and merge the two chopsticks to change the rock, pull out the chopsticks, hold them together with chopsticks to make them not separated, fry them until they are golden brown, take them out, put them in a large disc, and put them around into a multi-layer cylindrical shape. It is characterized by bright yellow color, beautiful shape, crispy and salty taste.

1. Ingredients: 150 grams of noodles; Excipients: appropriate amount of oil.

2. The air frying gear refers to the cooking pot at 200 degrees and preheats for 5 minutes. Arrange the dough neatly, stick it in oil, and wrap it around your hands. Pull out your hand to make the noodles in a circle and place them on oiled paper.

3. Put the noodles together with the oil paper into the fryer basket, put them in the fryer, 200 degrees, and fry for more than 10 minutes. After the noodles are set, remove the oil paper and continue to bake, during which the dough is removed and turned over when it is not funny. Wait until the whole body is golden, let it cool out of the oven, and put it in a sealed box for preservation.

When I was a child, I could often hear the sound of "steamed dumplings" echoing in the alley, when there were no potato chips and puffed fried snacks in the past, our predecessors invented the delicacy of steamed dumplings. Steamed dumplings can be said to be a traditional delicacy that everyone has eaten, a kind of fried food, most of the steamed dumplings in the north are based on wheat noodles, and most of the steamed dumplings in the south are based on rice noodles. Different places have different practices, but the difference is not particularly big, the color is yellow and bright, and the cascading display tastes fragrant and crispy.

Not only can the steamed dumplings be eaten dry, but I still remember that when I was a child, I would often soak the steamed dumplings in soy milk or water and add a little sugar. How many people have eaten steamed dumplings like this when they were children, remember to leave a message for me. In fact, in addition to the above ways to eat, it can also be used to make dishes, and the fried steamed dumplings with bean sprouts I made today are the ones I ate in the restaurant before, and they are indeed very delicious.

So I'm going to share this combination with you. Bean sprouts are nutritious and are a cool food in the hot and dry season, and the taste is particularly crispy and tender, which will definitely make you like it.

Ingredients and ingredients: bean sprouts, steamed dumplings, a pinch of salt, a pinch of chicken essence, a spoonful of light soy sauce, chili peppers.

1.Pick and wash the bean seedlings and remove the roots.

2.Shred the red pepper and peel and slice the garlic cloves.

3.Add water to a boiling pot, put in the bean sprouts to boil, turn off the heat and remove them, and put them in cold water to brew so that the taste is more crisp and tender.

4.Heat the wok and pour in the oil, add the garlic cloves and stir-fry until fragrant. Then add the bean sprouts and chili shreds and stir-fry evenly.

5.Add salt, light soy sauce and chicken essence and stir-fry evenly.

6.Add the steamed dumplings and stir-fry evenly.

7.Add a little water and bring the water to a boil.

The delicious fried bean sprouts with steamed dumplings are completed, the crispy and tender flavor of the bean sprouts combined with the crispy taste of the steamed dumplings is simply doubled, and the fragrance of garlic cloves is integrated into the dish to make the fragrance more intense. Bean sprouts have the effect of clearing fire, and friends who have mouth ulcers in the hot summer may wish to try it. Here is a tip to share: After blanching the bean sprouts, brew them in cold water, so that the fried bean sprouts will be very crispy and tender.

Simple ingredients can make a delicious stir-fry, so let's try it!

Deep-fried loose seeds.

Food: 500 grams of whole wheat flour, appropriate vegetable oil, 7 grams of edible salt, 1 raw egg, appropriate cold water.

Method: 1Put the whole wheat flour in the washbasin, dig a small hole in the wheat flour with chopsticks, beat an egg, add 7 grams of edible salt, 250 grams of cold water, and stir the wheat flour on the edge of the small hole with chopsticks to make the egg liquid and flour fully combined.

2.Knead all the dough together with the handle and repeatedly knead it into a smooth batter.

3.Cover with a clean kitchen cloth and set aside for 30 minutes.

4.Put the batter on the cutting board, rub it by hand into a cylindrical shape, and then cut it into 10 pieces.

5.Take a dough and flip it back and forth on the cutting board.

6.Lengthen the batter and knead it into round strips the size of wooden chopsticks.

7.The left and right hands each hold the two sides of the thick noodles, and the left and right hands vibrate from side to side in coordination with each other, gently pulling outward.

8.Fold the fresh noodles and align them with the other end at the port number to create a circular strip.

9.The left and right hands each hold the sides of the ring-shaped fresh noodles, vibrating from side to side, gently pulling outward.

10.Then pull the thin fresh noodles and fold them again, and the sockets are aligned to produce four rings of fresh noodles side by side.

11.The left and right hands each hold the sides of the ring-shaped fresh noodles, vibrating from side to side, gently pulling outward.

12.The thin noodles that become elongated are coiled on the wooden chopsticks from one end, creating a ring-shaped fresh noodles.

13.Put the appropriate vegetable oil in the pan and cook until it is 7 hot.

14.Move the fresh noodles to the middle of the pan and fry them in the pan first.

15.Once the bottom of the fresh noodles is set, you can put all the fresh noodles into the pot.

16.Pull out the wooden chopsticks until the surface of the fresh noodles is fried to orange and yellow, then you can clip them out, and put them on the blotting paper to absorb the unnecessary grease on the surface of the fresh noodles.

The practice of fried dumplings.

1.Add 200 grams of salt to the hydrated noodles and mix well, knead repeatedly, and add the remaining water until the dough is fine and grainless. Place in a basin, cover with a wet surface and let it rest for a while.

Press the awakened dough into a flat thick centimeter, then cut it into centimeter strips, knead it to the size of chopsticks, put it in a basin with oil, brush each plate layer by layer to introduce oil to prevent adhesion, and after all the dishes are finished, cover it with a cloth and wake up for 50 60 minutes.

2.Heat the vegetable oil, take out the coiled strips, put the strips at the base of the index finger of the left hand and press them with your thumb, wrap them around the other 4 fingers from the inside out, and pull the strips thin as you go. About 30 turns, the strip is broken.

The broken head is pressed in the circle, and then the index fingers of both hands are stretched into the circle to elongate 2 3, and then two chopsticks are used instead of two index fingers to straighten the two, and they are fried in the oil until they are half-cooked, and the chopsticks are pulled out after shaping, and they are taken out when they are dark yellow.

Preparation of oil dumplings.

Method: Flour with clear oil, pepper water and up, cut into small pieces, pressed into round cakes, from which the hole is opened, elongated, rubbed, plated, fine, fried in hot oil until golden brown, the taste is crispy.

90 grams of water, 1 egg, 250 grams of flour, 3 grams of salt, 10 grams of black sesame seeds.

Cooking steps: Step 1 16

The bite is crispy and crispy, the lips and teeth are fragrant, and the taste of childhood.

Step 2 16

Place the eggs. Water. Flour. Salt. Pour all the black sesame seeds into a pot.

Step 3 16

Stir with chopsticks to form a flocculent, no dry powder.

Step 4 16

Knead into a smooth dough and let rise for 10 minutes.

Step 5 16

Roll out the dough on a cutting board into rectangular sheets of about the thickness of the left and right.

Step 6 16

Cut evenly into long strips of chopsticks, sprinkle a little dry powder, and roll all into long strips Step 7 16

Rub them all together. Step 8 16

Place the kneaded strips on a plate filled with oil, and pour some oil over the noodles when they are all finished. Let stand for 30 minutes.

Step 9 16

Slowly place the thin dough over the palm of your hand. The surface is very soft, and the force should be uniform when winding Step 10 16

Skewer the chopsticks and stretch them slowly.

Step 11 16

The chopsticks twist each other.

Step 12 16

Turn the chopsticks and twist them into the oil pan. After frying until set, pull out the chopsticks Step 13 16

Fry over medium heat until golden brown on both sides.

1. Add salt and 200 grams of hydrated noodles and mix well, knead repeatedly, and add the remaining water until the dough is fine and grainless. Place in a basin, cover with a wet surface and let it rest for a while.

2. Press the awakened noodles into flat thick centimeters, then cut them into centimeter strips, knead them to the size of chopsticks, put them in a basin with oil, brush a layer of oil into each plate to prevent adhesion, and after all the dishes are finished, cover them with a cloth and wake up for 50 60 minutes.

3. Heat the vegetable oil, take out the coiled strips, put the strips at the base of the index finger of the left hand and press it with the thumb, wrap it around the other 4 fingers from the inside out, and pull the strips thin as you go. About 30 turns, the strip is broken.

4 broken head pressed in the circle, and then use the index fingers of both hands to stretch into the circle 2 3, and then use two chopsticks instead of two index fingers to straighten the two, go into the oil and fry until half-cooked, fold it obliquely, pull out the chopsticks after shaping, and take it out when it is dark yellow.

1.Put the flour into the basin, use about 1400 grams of water per kilogram of flour, mix sesame seeds and refined salt at the same time and form a dough, knead it 3 times repeatedly, and let it cook for about 30 minutes.

2.First, knead the dough into a longan-thick strip into the basin, stop for 1 hour, then roll it into a finger-thick strip into the basin, and finally roll it into a thick pen. Sprinkle cooking oil once on each plate, and stop for 1 hour after each process before doing the next process.

3.When frying, wrap the noodles around your hands for about 6o circles, first pull about 25 cm with both hands, and then use the chopsticks to spread about 35 cm long, then fry them in the pot, swing them with chopsticks, and take them out until the dumplings are yellow.

Essentials of making steamed dumplings:

1.The water used to mix noodles is cool in summer and warm in winter, so as to facilitate noodles;

2.Don't forget to brush the noodles with oil when panning them.