The method and recipe of fried puff pastry, the method of frying triangle puff pastry

Ingredients for fried crisps.

300 grams of flour 40 grams of cooking oil.

1 egg 100 grams of purified water.

80 grams of pitted jujubes 75 grams of walnut kernels.

30 grams of brown sugar and 10 grams of lard.

Preparation of fried crisps.

How to fry the crisps**1

Step 1: Prepare the ingredients, you can make a little more filling at a time. Feel free to fry the noodles when you want to eat them.

How to fry the crisps**2

Step 2Put eggs, cooking oil and flour into a basin, stir into a flocculent shape while adding water, knead into a dough, cover with plastic wrap and relax for 20 minutes.

How to fry the crispies**3

Step 3 The walnuts are roasted or fried in advance, and the walnuts and red dates are broken in a food processor, or they can be chopped, add brown sugar and oil and mix evenly for later use.

How to fry the crisps**4

Step 4: The dough must be relaxed for a while before it is rolled out.

How to fry the crispies**5

Step 5: Roll out the loose dough, taking care not to be too thin. But it can't be too thick either.

How to fry the crispies**6

Step 6 Press out the round sheets with a round tool, roll them out in turn, press out the round pieces, and all the dough is ready.

Preparation of fried crisps**7

Step 7 Wrap the filling, master it freely, and wrap as much as you can.

How to fry the crisps**8

Step 8: Fold in half and tighten the closure.

How to fry the crisps**9

Step 9: Pinch the lace again.

Preparation of fried crisps**10

Step 10: Pinch one in turn.

How to fry the crisps**11

Step 11: Make the crispy wedges.

How to fry the crisps**12

Step 12: Put cooking oil in the pot and heat it slowly. Then wrap all the crisp corners.

How to fry the crisps**13

Step 13: Test the oil temperature with chopsticks, and then add crisp corners to fry slowly when bubbles are formed around the chopsticks.

How to fry the crisps**14

Step 14 must not be in a hurry when frying, just fry slowly on low heat, and turn it over halfway. The fried product will be more crispy.

How to fry the crisps**15

Step 15: Put the fried crisp in the drying net to control the oil, let it cool and serve.

Preparation of fried crisps**16

Step 16: It's about to be the New Year, so let's do it quickly!

How to fry the crispies**17

Step 17 is crispy and delicious.

Cooking techniques for fried crisps.

1. When mixing the dough, pay attention to adjusting the amount of water according to the different water absorption of the flour, and the dough should not be too soft. 2. The filling can also be filled with black sesame sugar, or peanut coconut white sugar, and you can prepare it according to your liking. 3. Be careful not to use high heat when frying, the fire is too big, the color of the crisp corner is too heavy, and the middle has not been fried thoroughly

Deep-fried fish with egg wash? No wonder it's not good-looking, the chef taught me 1 trick, the fish is crispy and tender, and it is very popular.

How to fry small crispy fish:

Ingredients: 30 small fish, 5 dried red peppers, 2 cloves of garlic, 1 small piece of ginger, a little flour;

Production process: In the first step, prepare an appropriate amount of small fish, remove internal organs, fish scales, etc., carefully clean it, filter the water, put the processed small fish into a large bowl, add some salt and light soy sauce;

The second step is to add some soy sauce to it, grasp it with your hands and mix evenly, a small piece of ginger, cut it into small pieces after crushing, peel the garlic and cut it into minced pieces, put the ginger slices and minced garlic into the small fish together, grab and mix evenly again;

The third step, add seasoning to the small fish and marinate for a while, at least 3 hours, after the small fish is marinated into the flavor, wipe the surface water with a kitchen paper towel, remove the ginger and garlic, and prepare a dish of flour;

The fourth step is to put the small fish into the flour and wrap it in a circle, a thin layer can be used, add a little less oil to the pot, put in the small fish after heating, fry it until it is slightly yellow, take it out, turn to high heat and fry it quickly, and remove it;

Step 5: Leave the bottom oil in the pot, add new minced garlic and dried red pepper, stir-fry over low heat to bring out the fragrance, put the fried small fish in, mix and stir-fry, then turn off the heat, and the finished small fish can be enjoyed.

This plate of fried crispy fish, although the size is very small, but the taste is quite delicious, a bite of a small fish, crispy and crispy, eating is particularly enjoyable, when friends come to visit the door, fry a plate of small fish, as a snack dish, delicious and face, fried small crispy fish is delicious and easy to do, I often do it myself, so that the family can fully enjoy the deliciousness, when frying the small crispy fish, master good skills, it looks very beautiful, the food with color and flavor will be more liked by the family, the Mid-Autumn Festival is coming, If you learn how to fry small crispy fish, you will have face when you cook it at a family banquet, and you can learn to make it yourself if you like it.

Cooking Tips:

1. Fried crispy fish with egg wash? No wonder it's not good-looking, the chef taught me 1 trick, the egg liquid is not as good as the flour, the pickled fish is coated with a thin layer of dry flour, the fried fish is not only crispy, but also looks very clean, beautiful, will make people more appetizing;

2. It is very important to marinate the small fish in advance, on the one hand, it can make it more flavorful, on the other hand, it can also help remove the fishy smell, the seasoning of the pickled small fish can be matched according to the personal taste, the marinating time is slightly longer, the taste of the small fish will be better, at least 3 hours of marinating, if there is time, you can put it in the refrigerator overnight pickling;

3. When frying small fish, wait for the oil to be burned to 6 into a hot pot, first fry the small fish until golden, after taking out, fry it quickly with high heat, so that the skin is quickly crispy, and the taste is particularly good.

Here's how:Ingredients: 250g flour, 150g leek; Excipients: appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of seafood soy sauce, appropriate amount of sesame seeds, appropriate amount of water starch, appropriate amount of green onion, appropriate amount of ginger.

Fried triangle method:

1. First of all, mix the dough. The noodles should be mixed with warm water, and the dough should be a little harder, a little harder than the general dumpling noodles, so that the skin will be very crispy when fried. (You can also put some lard in it, it will be crispier.) Mix the noodles aside, and make the stuffing.

2. Put a bowl of water in a frying spoon.

3. Add a tablespoon of seafood soy sauce and bring to a boil.

4. Water starch thickening. Slightly more starch to thicken the soup.

5. Pour in and let cool.

6. Wash and chop the leeks into pieces about 3mm wide. Brother Hall Return.

7. Cut the cooled soy sauce paste with chopsticks and add the chopped green onion and ginger. Mix well.

8. Pour in the chopped leeks.

9. Pour a spoonful of sesame oil and mix well.

10. Wake up well, make a small agent, a little larger than the usual dumpling agent, about 25g a hungry one.

11. Roll out into round cakes.

12. Everything is in half.

13. Fold half of the cake in half and pinch it tightly.

14. You can pinch out the lace, which is beautiful and reinforced.

15. Fuqing opens the small cake, puts in the leek filling, and puts it in half of the volume of the cake.

16. Pinch tightly.

17. It can be wrapped into a sugar triangle or like I wrapped.

18. Heat the oil in a wok, and put the wrapped triangle when the oil is hot for 4 minutes.

19. Fry until the dough is browned and the surface is blistered.

20. Bite into a triangle, juicy and flavorful, very delicious.

Cuisine and efficacy: Boutique staple food.

Recipes for chills and chills.

Taste: Salty and umami Process: Fried.

Ingredients for making crispy fried glutinous rice corners: Ingredients: 300 grams of spring rolls.

Excipients: 100 grams of glutinous rice, 200 grams of bacon (bacon), 50 grams of celery, 50 grams of dried tofu.

Seasoning: 5 grams of salt, 2 grams of monosodium glutamate, 2 grams of pepper.

Teach you how to make crispy fried glutinous rice corners, how to make crispy fried glutinous rice corners to be delicious 1

Wash the glutinous rice first, then put it in a 9-inch dish, add an appropriate amount of water, and steam it in the basket;

Cut the bacon, braised bean curd, and celery into cubes separately;

Cooked glutinous rice, diced bacon, braised bean curds, celery, salt, monosodium glutamate, pepper to make fillings;

Wrap the spring roll skin in the filling, make it into a semicircle, and fry it in eighty percent oil until golden brown. Tips for making crispy fried glutinous rice wedges: 1

When making the filling, the bacon should be boiled until soft and cooked, and the braised bean curd and celery should be finely chopped so that the filling can absorb the flavor;

Spring roll wrappers can be hung with cream first, and then wrapped in fillings to prevent the horn skin from breaking;

Glutinous rice is rich in protein and carbohydrates;

Traditional Chinese medicine believes that glutinous rice is sweet and warm, and has the effect of tonifying and nourishing qi;

Coupled with fat-rich bacon and vitamin-rich celery, it makes the nutrition more comprehensive and easier to absorb.

Summary. Step 1: 1000g all-purpose flour, 4 eggs, 6g salt, 2g yeast, 440g water, 30g lard, stir well and knead the smooth dough.

Step 2: Knead the dough, cover with a damp cloth and let it stand for 15 minutes to allow the flour to relax and rise. Step 3:

The dough is divided into a small ball of 20 grams, rolled thinly, this different dumpling, it needs to be thick, it will expand when it is fried, if it is too thin, the crisp will not swell, and it will not be crispy when fried.

Hello. Step 1: 1000 grams of flour, 4 eggs, 6 grams of salt, 2 grams of yeast, 440 grams of water, 30 grams of lard, stir evenly like a coarse shed, and knead the smooth dough.

Step 2: Knead the dough, cover with a damp cloth and let it stand for 15 minutes to allow the flour to relax and rise. Step 3:

The dough is divided into a small dough of 20 grams, rolled thinly, this different dumpling, it needs to be thick, and it will expand when it is fried, if it is too thin, the crisp corners will not expand, and it will not be crispy when fried.

Step 4: This needs to be prepared in advance. After the peanut kernels are roasted or fried, Bi Chang peels them, rolls them out with a rolling pin, the sesame seeds are also baked, the glutinous rice flour is fried, and then stirs well after making pants.

Step 5: Take a rolled dough, put in the filling, wrap it, and make it into a dumpling shape.

Step 6: Wrap the dumplings and put them evenly into the dustpan without overlapping. I have 2 pounds of flour, and I make 4 dustpans.

Step 7: Pour an appropriate amount of peanut oil into the pot, the temperature of the oil bucket is about 180 degrees, put in the dumplings, and the dumplings will soon float on the oil surface.

Step 8: When frying until golden brown, you need to flip it once, continue to fry the high pants until golden brown, drain the oil, and put the cool crisp corners, sweet but not greasy, do not absorb oil, crispy and delicious, very delicious.