How to fry crispy, foamy and non greasy dumplings at home?

First reconcile the noodles, then knead them into a dough, smear oil on the surface, cover the lid, wake up for about an hour, then roll them into sheets, then cut them into small strips, and then knead them into thinner noodles, you can add cooking oil to prevent sticking, and then let them stand for about three hours to ensure that they can be pulled apart, heat the oil from the pot, pour in the cooking oil, and then wrap the squeamish noodles around the fingers, and then use chopsticks to prop them up into the pot, fry them slowly over low heat, and 10 minutes will be fine.

1.Add water to this basin, add salt, star anise, and peppercorns, and the star anise was crushed by me, pour it into the pot, cover it, and cook for 10 minutes before cooling. 2.

Pour flour into a basin, pour the oil into the flour after it is hot, this is 4 bowls of flour, pour in 6 tablespoons of cooking oil. 3.Stir and rub with your hands to allow the oil and flour to blend well.

4.This is the seasoning water that was boiled just now, don't take out the peppercorns and star anise.

You can roll out the dough into a shape one by one, and then put it in a pan to fry it, and you can take it out when it is golden brown.

Hello I am very happy to answer this question for you, about your question, after inquiry is like this: the steamed dumplings are not foaming, mainly because the salt and the resting noodles are not in place, the conventional steps of frying the steamed dumplings: 1. 1 kg of flour (medium and low gluten flour is required), 15 grams of salt, 2 eggs, 60 grams of edible vegetable oil, an appropriate amount of warm water stirring and kneading the dough into a smooth dough, 30 35 The environment rests for half an hour.

If you want the dumplings to be crispier, you can add an appropriate amount of baking powder, the ratio of flour to baking powder is about 100:1, and when mixing the noodles, you need to mix the baking powder and flour evenly, and then add the others in turn. 2. Knead the awakened dough again until the dough becomes new and hard, roll the dough into a centimeter-thick dough, and then cut it into strips, and the width is also controlled at centimeters.

Then knead the cut noodles into round noodles, add a layer of vegetable oil and coil them in a circle in a pot, and let the noodles rest for another 20 minutes. 3. Wrap the oil noodles around the two chopsticks, the distance between the two chopsticks should be controlled within 15 cm, wait for the oil to heat to about 200 degrees, use chopsticks to pull the plate of steamed dumplings, the length of the pulled is controlled within 30 cm, and rotate the chopsticks, screw the steamed dumplings into the hot oil for half a circle, and fry them until golden brown. In this way, you can fry a plump and fluffy high-quality steamed bun.

Summary. Hello, you have to wait for the oil pan to heat up before frying. Heat the oil pan to about 180, stretch the fermented dough strips, plate them on your fingers, stretch them with chopsticks, set them in the pan for about 5 seconds, and fry them until golden brown and crispy.

Hello, you have to wait for the oil pan to heat up before frying. Heat the dry oil pot to about 180, ferment the dough strips with good cracks in the source hole, stretch the dough strips, plate them on your fingers, stretch them with chopsticks, put them in the oil pot for about 5 seconds and then set them, take the chopsticks and fry them until golden and crispy.

500 grams of flour 1 chicken old banquet potato egg, 1 kilogram of sesame oil in Zhixiangchang, 7 grams of salt, 250 grams of cold water Step Method Put the flour into the basin, mix it with about 250 ml of warm water (cold water can be used when it is hot), 1 egg, 12 grams of salt, put it in at the same time, after the salt is dissolved, copy the dough evenly with your hands, and then tie the dough into a soft, smooth and strong dough with your hands, and cover it with a damp cloth for 20 minutes.

The awakened noodles are pressed into flat thick centimeters, and then cut into centimeter strips, and after the beam is kneaded to the size of chopsticks, it is placed in a basin with oil, and each Ming Yun plate is brushed with a layer of oil to prevent adhesion, and after all the dishes are finished, cover it with a cloth and wake up for 50 60 minutes.

Heat the sesame oil, take out the plated strips, put the strips at the base of the index finger of the left hand and press the front silver with the thumb, wrap it around the other 4 fingers from the inside out, and pull the strips as you go. About 30 circles around the Hui Hu feast, will be broken.

The severed head section mold is pressed in the circle, and then use the index fingers of both hands to stretch into the circle to elongate 2 3, and then use two chopsticks instead of two index fingers to hold the two straight, and fry them in the oil until they are half-cooked, and fold them obliquely, and pull out the chopsticks after shaping, and take them out when they are dark yellow.

Precautions and noodles with Duan Xishui cool in summer and winter temperature, in order to facilitate the noodle plate noodles, don't forget to brush the oil with general vegetable oil to burn and fry it, but the taste of the small grinding sesame oil reed fried is more fragrant.

Summary. I have helped you find the result: how to fry dumplings and bubble Answer:

Steamed dumplings need to pay attention to bubbles: 1. Materials: alum, alkali, brown sugar, sugar osmanthus, warm water, flour, boiling water, hemp seeds, peanut oil 2.

3. If the face is sour, you can add some alkali and put some alum in an appropriate amount. 4. Another reason for not foaming may be that the oil temperature is not high enough, so the oil temperature must be raised to a certain extent before frying. Hope mine helps you!

I have helped you find the result: how to fry steamed dumplings to bubble Answer: Steamed dumplings bubble need attention:

1. Materials: alum, alkali, brown sugar, sugar osmanthus, warm water, dough trembling bending powder, eggplant and boiling water, hemp seeds, peanut oil 2, to reconcile the noodles, after fermentation (preferably overnight) and then fry before foaming, the effect of fermentation will be much better. 3. If the face is sour, you can add some alkali and put some alum in an appropriate amount.

4. Another reason for not foaming may be that the oil temperature is not high enough, so the oil temperature must be raised to a certain extent before frying. Hope mine helps you!

Hello. Ask what kind of puff pastry is used for the steamed dumplings.

Palm oil is generally used, because the steamed dumplings fried in palm oil are crispy and delicious, but they can also be fried with rapeseed oil, sesame oil, etc.

Hello dear! The method of frying the seeds is as follows: first, prepare 500 grams of flour, 1 egg, kilograms of sesame oil, 7 grams of salt, and 250 grams of cold water.

Put the flour into a basin, mix it with about 250 ml of warm water (cold water can be used when it is hot), 1 egg, 12 grams of salt, put it in at the same time, after the salt is dissolved, copy the dough evenly with your hands, and then tie the dough into a soft, smooth and strong dough by hand, cover with a damp cloth and let it cook for 20 minutes. Press the awakened dough into a flat thick centimeter, then cut it into centimeter strips, knead it to the size of chopsticks, put the source section of the cover in a basin with oil, brush a layer of each plate to introduce cracked oil to prevent adhesion, and after all the dishes are finished, cover it with a cloth and wake up for 50 60 minutes. Heat the sesame oil, take out the plated 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 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. The noodles are cool in summer and warm in winter, so don't forget to brush the oil when making noodles, and you can also fry them in general vegetable oil, but the taste of fried fragrant oil is more fragrant.

Hello dear <>

The key to <> fried dumplings to bubble is to master the time and temperature of frying. The following is a commonly used method:1

Prepare the dough of the dumplings, knead the dough well, divide it into small pieces, and knead it into a round shape by hand. 2.Pour the oil into the fryer and heat to the proper temperature.

In general, the temperature should be between 170-180 degrees Celsius. 3.Put the dumplings in the fryer, being careful not to put too much at once, so as not to affect the effect of frying.

4.The time of frying the dumplings should be mastered, and it generally needs to be fried until golden brown and the surface is crispy. The time is generally about 2-3 minutes.

5.Drain the fried dumplings and place them on a paper towel to absorb the excess oil. 6.

Deep-fried dumplings will bubble due to the evaporation of water in the dough, forming large bubbles. Pay attention to the old thing:- The oil temperature in the fryer should not be too high to avoid frying paste or sugar.

The amount of oil in the fryer should not be too small, so that the dumplings cannot be completely soaked in the oil. - Remove the fried dumplings in time to avoid over-frying and hardening. Hope the above methods are helpful to you!

Hello dear How to fry steamed dumplings and bubble as follows Ingredients: 500 grams of flour 1 egg, kilograms of sesame oil, 7 grams of salt, 250 grams of cold water Step Method Put the flour into a basin, mix it with about 250 ml of warm water (cold water can be used when it is hot), 1 egg, 12 grams of salt, put it in at the same time, after the salt is dissolved, copy the dough evenly with your hands, and then tie the dough into a soft, smooth and tenacious dough with your hands, cover it with a damp cloth for 20 minutes, take a pie bell to press the awakened dough into a flat thick centimeter, and then cut it into centimeter strips, After kneading it to the size of chopsticks, put it in a basin with oil, brush each plate layer by layer to introduce oil to prevent sticking, and after all the dishes are finished, cover it with a cloth and let it rise for 50 to 60 minutes. Heat the sesame oil, take out the plated 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 as you go.

About 30 turns, the strip is broken. The severed 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.