Recipe: Fried 馄饨

Home Cooking Recipe: Fried 馄饨

Notes:

The native Shanghainese generally knows this dish. Strictly speaking, fried glutinous rice is a snack that Shanghainese often eats in the summer.  Because in the hot summer, soup is obviously very difficult to enter. Cold and debut, but cold and sometimes dry is not delicious. Therefore, it is common to eat the kind of salad with peanut butter, soy sauce and vinegar.  But the mothers are too cold to mix and drink, and it is not very nutritious for children. This fried glutinous rice was invented. Afraid of oil? In fact, there was already a bowl of porridge and pickles on the side, and they were eaten together with cockroaches.  Eating a bit of sour vinegar while eating, the first breakfast in the hot summer, the taste is not ordinary. Seemingly simple, but it contains a little bit of heart of the mothers.

Ingredients:

Steps:

  1. Home Cooking Recipe: Cook until half cooked (half cooked refers to the water roll, add 馄饨 once boiled)

    Cook until half cooked (half cooked refers to the water roll, add 馄饨 once boiled)

  2. Home Cooking Recipe: Take out one by one and cool down.

    Take out one by one and cool down.

  3. Home Cooking Recipe: Take a pan and heat the oil in a hot pan. Put the cold weight into the pot

    Take a pan and heat the oil in a hot pan. Put the cold weight into the pot

  4. Home Cooking Recipe: After the fire is simmered to the bottom of the sputum, it is a little hard, and then add a small bowl of water. Covered and boiled

    After the fire is simmered to the bottom of the sputum, it is a little hard, and then add a small bowl of water. Covered and boiled

  5. Adjust the time depending on the number of views. Generally, the fire is in the middle of the fire. After the water evaporates, the skin becomes transparent and basically mature. 3 minutes before the pot, add chopped green onion and black sesame

Tips:

There is no strict standard about coldness. The fillings are free and the package is also free. It is only recommended not to use the intrusion that the vegetable content is too high. The moisture is too easy to rupture when the pan is fried, and the juice splashes.  Chopped green onions and black sesame seeds can also be added according to their own hobbies. In fact, I usually eat cold and not add chopped green onion and black sesame. I just borrowed the practice of raw frying.  To fry the yellow and not coke crispy skin, you must control the heat. In fact, it is difficult for me to describe how much fire it takes in a few minutes. After all, the heat and the pot of each house are different. This requires you to try a few more times. Or choose to use a non-stick pan to do it.  After the pan, with some rice vinegar to eat, it will be better to eat!


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