How to fry fruit at home, how to fry fruit yourself at home

The night before and noodles, and noodles to add an appropriate amount of salt and flour fertilizer, water and into a relatively soft dough into the refrigerator, the next morning to take out the dough and put it on the board, and at the same time fill the pot with oil**, cut the noodles into two strips pressed together, the oil is boiled into bubbling and put into the noodles to fry to roll on both sides until both sides are golden, take out and drain the oil to eat!

Step 1: Prepare the materials. When making churros, you should first prepare the ingredients, including gluten flour, eggs, and salad oil.

Step 2: Knead the dough. Prepare a clean basin, pour an appropriate amount of high-gluten flour into the basin, add eggs, salt and an appropriate amount of water to the flour, and stir well. Once you've stirred well, add some salad oil and knead the dough by hand.

Step 3: Rest. Generally, after kneading, the dough should be relatively soft, and it will not feel sticky when touched on the hand.

After the dough is kneaded, brush a layer of cooking oil on top of the dough, which is mainly to play a certain moisturizing role and avoid the dough from hardening during the proofing process. After brushing with a layer of cooking oil, you can cover with a layer of plastic wrap and let the dough rise for about 30 minutes.

The fourth step is to make the blank. Take out a clean panel, sprinkle some dry flour on the panel, then put the proofed dough on the top of the locust cover panel, roll it into a dough, then cut it into strips, stack the two together, and then press it in the middle with chopsticks, and the fritter blank is ready.

Step 5: Fry the fritters. Pour an appropriate amount of cooking oil into the pan, put the fritters into the pan and fry them side by side, paying attention to using medium and low heat as much as possible during the frying process. Because frying the fritters over high heat may scorch the fritters, it is more appropriate to choose to fry the fritters over medium-low heat.

How long does oil last after frying once?

The amount of oil that has been fried once can be left for up to a week. The oil that has been fried once, if the vegetable oil is not cloudy and dark, can still be applied. However, with such oil, two criteria must be followed: the first is to use it up as soon as possible, and the second is to prevent high temperatures.

Wheat flour is mixed with sugar, eggs, yogurt or milk, cream or butter, cut into squares or sticks, and fried in butter, mutton fat or vegetable oil until golden brown, which can be eaten directly or soaked in hot milk tea.

Proportioning: 5 catties of noodles, two alum, two alkali, 1 tael of sugar.

Process:

Step 1: Weighing. First weigh the dough, then weigh the alum, alkali and sugar in proportion, and then grab a handful of white flour and mix it evenly and pour it into the helmet.

Step 2: Mix the dough. Brew and stir the ingredients in the helmet with 100 boiling water, and pour the weighed white noodles into it immediately at high temperature.

Put a bowl next to the helmet, add warm boiling water and set aside, mix the flour in the helmet with the ingredients, and the method of mixing the noodles is: constantly pull the noodles upwards to make it funny; The standard of noodles and good noodles is: 1. The noodles are vigorous.

Second, bubbles can be seen in the surface of the surface.

Step 3: Heat the oil in a large pot. Pour an appropriate amount of peanut oil into a large pot and cook until it begins to smoke.

Step 4: Fry the fruit. Take a small bowl and add peanut oil for later use, press the dough with the palm of your left hand on the plate, and hold a knife behind your right hand to divide the dough in the middle.

Three or five knives through the knife, put the fruit into the oil pot with both hands, and constantly press the fruit in the pot with chopsticks, and turn it at the right time, and take it out of the pot when the heat is suitable. The oil temperature in this process should be high, and it is advisable for two people to operate. Add sugar, warm water and form a dough, roll out into a dough and cut into long strips.

Brown fried in mutton fat. Crispy and sweet, it is best served with milk tea.

Dough: On the first day, mix milk, eggs and old fat, then add flour and put the dough on the heating side overnight, and the area of the dough will be doubled. Add lye water and knead well.

1) Put a basin in the flour and put eggs, milk, sugar, baking soda and a white hard dough, cover with a cloth and place it next to the heater.

2) Put a basin of flour, crack the eggs, then pour the milk mixed with brown sugar and honey into the flour and form a black hard dough, don't forget to put baking soda (a little bit is enough) and cover it with a cloth and place it next to the heater.

3) Take a pot and put a small amount of flour into it, pour the boiled cooked oil into it and make puff pastry, 4) Take a little dough and knead it together with the puff pastry and white hard dough, divide it into several small pieces, cover it with a cloth and place it next to the heater.

5) Take a little dough and puff pastry and black hard dough together, knead well, divide into several small pieces, cover with a cloth and place it next to the heater.

The above is about the practice of fried fruits, I hope it is helpful to everyone, in daily life, delicious and nutritious food is very much, then we need to observe more, in life, what we have to do is to read more cooking books, which is also very good, pay more attention to your physical health is very good.

500 grams of powder, 14 grams of alum, 8 grams of salt, 10 grams of alkali powder, 600 grams of salad oil, 180 grams of water.

1. Steps: grind alum and salt into powder, dissolve the alkali powder with water, pour it into the tank together, add water (warm water in winter), dig it by hand until there are no granular chips at the bottom of the tank, when the water foams, put the flour in, mix it with both hands, knead it vigorously until the yeast surface is smooth and non-sticky, cover it with a clean wet cloth, and let it stand for about 3 hours before kneading it for the second time, which is called double fermentation. After kneading thoroughly, cut into several strips with a knife, and then knead them into long strips respectively to discharge them in the tank, between the strips and the tomato coated with some oil to prevent sticking, the top is still covered with a damp cloth (cotton wool is used in cold weather), let it sit for 4 hours, and continue to let it ferment.

2. After fermentation, sprinkle some powder on the board first, then take a piece of leaven noodles and put it on it, roll it flat with a dough stick, then hold both ends of the leaven noodles with both hands, and then pull it into a long strip with a thickness of 1 cm and a width of 7 cm, and then cut it into a small strip with a knife that is 1 cm wide and 7 cm long (eggplant imitation weighs 35 grams each) while cutting the small noodles to flip the noodles so that the knife side is facing up, and sprinkle some dry powder on it after cutting. Take out two small strips, rub them gently, pat the noodles flat with your hands, then stack the two noodles, and use chopsticks to insert a groove on them to form a green dough stick.

3. Raise the temperature of the oil to eighty percent hot, pinch the two ends of the green billet with both hands, stretch it slightly and wrap it into a twisted chain shape and then pull it to about 33 cm long, gently put it along the edge of the pot, and remove the two ends at the same time. Stir-fry while frying with chopsticks to turn it over and fry until golden brown and swollen.

Add baking powder, honey, water, a small amount of cooked oil to the flour, knead the dough, and leave it in a warm place to ferment until it is twice as large.

Step 2 Pour an appropriate amount of vegetable oil into the pot, heat to the usual temperature of stir-frying, and turn off the heat. After the oil cools, add dry flour and stir well with chopsticks to form a puff pastry.

Step 3 Add the puff pastry, eggs, water and a piece of dough to the flour.

Step 4 Roll out both types of dough into large dough sheets of the same size. The dough can be slightly thicker.

Step 5 Stack two large sheets of dough together (on top of the top of the dough stack) and roll them together, and roll them together.

Step 6 Press the dough roll and cut out oval slices. You can't see the color drops at this point.

Step 7 Use chopsticks in a group of two to clip out a butterfly shape, one, two random clips out of various shapes.

Step 8 Put the butterflies and fruits in the hot oil in the pot, and the two colors will naturally appear when heated. Be careful not to keep the oil temperature too high.

1. 8 grams of yeast, 300 grams of high-gluten flour, salt, edible alkali, oil, 1 tablespoon of sugar, 260 grams of milk or water.

2. 300 grams of high-gluten flour, 8 grams of yeast, 1 tablespoon of sugar, 260 grams of milk or water, stir and knead with chopsticks for 10 minutes to harvest the dough, cover with plastic wrap and ferment in a warm place.

3. This morning, the dough is very soft, before taking pictures, use a little edible alkali, salt, and warm water to melt a little bit into the dough, the purpose is to ferment for a long time and have no sour taste! Rise for another 20 minutes.

4. Brush the oil on the panel, and then cover your hands with oil, the purpose is not to make the dough stick to your hands and the panel, and spread the dough into a rectangle, which should be slightly thinner.

5. Cut into long strips, which will naturally shrink and leave a gap.

6. Place two groups on top of each other, and use chopsticks to press out traces on them.

7. The preparations are completely done, and then put them in the oil pan to fry. It's a pity that the ** that went into the oil pot was not filmed, because my hands were full of oil, and I was afraid that it would be too late to produce only the finished film. The oil temperature is best 180 degrees, and when you see the oil pan smoking, you can twist the green billet into the oil pan, and the green billet can float immediately into the pan.

8. Press the fritters with chopsticks to heat evenly, and the two sides are golden brown to get out of the pot, a fritters can be almost a minute, don't worry about not cooking, the high temperature makes the fritters quickly foam inside, forming a hollow tissue.

The preparation of fried fruits.

Ingredients: quick-frozen fruits.

Excipients: oil. Steps:1Remove the frozen fruit from the refrigerator and set aside.

2.Put oil in the pan, and when the oil is warm, add the fruit and fry.

3.When all the fruits are fried until golden brown, remove from the pan and serve on a plate.

Ingredients: 250g of wheat flour, appropriate amount of oil, 175ml of warm water (50-60), 10g of fritter leavening agent.

Method 1: Knead the flour, leavening agent and warm water together into a dough, cover and ferment for about 30 minutes.

2. After the dough has risen, smear some cooking oil on the operating table and put the dough on the table.

3. Stretch the dough into long strips (press gently, don't knead anymore), and cut it into long strips about 10cm long and thick. Then it's time to heat the pan.

4. Take 2 dough blanks and stack them and press them slightly in the middle with chopsticks.

5. When the oil in the pot is boiled until it begins to smoke, pull the dough pressed with chopsticks longitudinally and rotate it into a twist shape and put it into the oil pan. Note that the oil temperature is very high, so don't burn your hands.

6. Use long chopsticks to turn over the fritters frequently, so that they are evenly heated, and they are fluffy when fried.

Important materials.

1.300 grams of flour, 180 grams of water, 5 grams of yeast, 20 grams of sugar, 21 gram of edible alkali, 5 grams of salt, 15ml of warm water

How to make it: 1. Mix all the ingredients 1, knead them into a dough, and let them ferment in a warm place for about 1 hour to twice the size.

2. Mix all the ingredients 2, knead the fermented dough little by little, and knead thoroughly. 3. Continue to ferment for about 1 hour to twice as large.

4. Rub a layer of oil on the board, and also apply oil on your hands, because the dough is very wet and soft and easy to stick.

5. Spread the dough into long strips and cut them into strips of about 3cm, and the gaps between the dough sheets will automatically shrink.

6. Stack two dough sheets on top of each other and press them in the middle with chopsticks.

7. Heat the oil until it is about 7 hot, twist the noodles into the pot, turn them over constantly, and fry them until golden brown.

1.Ingredients for making fruits: 250 grams of plain flour (half a catty), 150 grams of water (for dough) + 15 grams (for soda), 2 grams of salt, 3 grams of instant dry yeast powder, 1 gram of baking soda, 10 grams of cooking oil.

Some cooking oil for frying. In addition, if it is not for children, you can add 1 2 grams of aluminum-free baking powder and flour to mix evenly.

2.Put the flour (with baking powder and baking powder together) and yeast together, put it on the cutting board, dig a small pit in the middle, add water one by one, add the flour and water in the middle and knead it well, and then add water until it can be kneaded into a smooth dough, cover the pot or basin and other containers for fermentation.

3.Once it has doubled in size, rub some oil on the palm of your hand to press out the air from the dough.

4.Knead another 10 grams of cooking oil and dough together.

5.Continue to put on the pot or lid and let it rise for 20 minutes.

6.Mix baking soda and 15 grams of water into soda, clench your right hand into a fist, dip the back of your hand in soda and put it into the dough little by little, and mix evenly.

7.Then knead the dough and cover the container to rise until it doubles in size.

8.Take it out and press the air out with the palm of your hand, and the oil dough is ready.

9.With your hands and a rolling pin, dip it in oil, and shape the dough into a rectangle about half a centimeter thick and one finger length (the length of the middle finger, because the pot at home is too small to fit).

10.Heat half a pan of oil in a saucepan over medium heat. Dip your hands in oil and cut the dough into two finger-width pieces.

11.One on top of the other.

12.Dip some oil on the chopsticks and press them down the middle to make the fruit embryo.

13.When the oil is hot, stretch the fruit embryo and slowly put it in the pan for frying. After five or six seconds after it floats, gently flip the fruit over from the side with chopsticks and continue to fry it.

When the fruit turns golden brown and swells a lot, you can take it out and drain it and enjoy it!