The combination of skin crispy, crunchy, stuffing and fragrant, the key to success or failure lies in the fried paste, add some beer to try, to ensure that your mix is crisp and crisp, put it cool and taste the same!
Pork chopped, directly added to chopped onion ginger, continue to knead evenly;
Add a small amount of water several times, and mix the water with the meat filling evenly to form a fine meat.
Put into a large bowl and whipped in one direction to the upper ribs, that is, it is difficult to beat, and the meat is stuffed;
Add the eggs, still in the original direction, stir evenly;
Add other seasonings and dry starch and continue to stir evenly in the original direction;
The meat is served.
The lotus roots are washed and peeled, and a thin piece is cut from one side, and the surface is flattened and placed on the chopping board. The lotus root can be stabilized on the chopping board to prevent the lotus root from rolling and hurting the hand;
Piece of film: first cut a knife and cut it, as far as the technology allows, try to cut it down a bit;
The second knife is cut and formed into a clip shape;
Cut the chopped clams into clean water and wash them for a while;
Fill the meat with the chopsticks: chopsticks or spatula are slid in, the meat is smeared, effectively preventing the crepe from breaking;
In case, if it is broken occasionally, it doesn't matter, it will be stained with meat, and it will not be seen when it is fried.
Put the flour and glutinous rice flour and a pinch of salt into the big bowl, add the water, don't add it all at once, leave a little adjustment;
The weapon comes: add beer;
Stir well and serve as a deep paste. Thickness: Pick up with egg, it can drip quickly, and the egg can still hang on the paste, it is almost the same; if it is too thick, you can add some water to adjust it; if it is too thin, you can add some flour to adjust a bit. (The consistency of the fried paste determines the thickness of the skin. This is a problem that cannot be described, and there are also personal taste problems.
Fill the stuffed clams, first wrap a layer of dry flour, and then shake off the excess flour; this step can make the kneading and the fried paste more suitable, and prevent the kneading from coming out of the outer skin;
Put it into the fried paste and paste it evenly;
Heat the wok in medium heat, heat into the cold oil, and then heat for a while to 50% to 60% (170° to 180°); you can try it with a fried paste: drip 1 or 2 drops of fried paste, if the fried paste sticks to the pot The bottom will take a while to float, indicating that the oil temperature is not enough; if the fried paste can be immediately floated, the color is white, indicating that the oil temperature is about the same; if the fried paste floats quickly, even if it stays on the oil surface, it does not sink, and it changes color immediately. Explain that the oil temperature is high;
Put down the paste of the paste, control the heat, you can adjust the fire slightly, turn it in time;
Frying until the sides of the tongs are hardened, the chopsticks are felt hard and hard, and they are cooked. At this time, they should not be colored;
Adjust into a medium fire, raise the oil temperature, quickly turn over the large oil pattern to the bottom of the pot, and then smash into the smashing;
, quickly reverse, no more than 20 seconds;
To the two sides of the golden crispy, quickly remove, put on the blotting paper to absorb excess oil, put on the plate!
1, leather crisp: key material - beer. Crisp fried paste is the key to breaking out the delicious mix. I tune the fried paste, half of the flour, half of the glutinous rice flour, a little bit of salt, two tablespoons of beer! Among the special materials are glutinous rice flour and beer. No glutinous rice flour can be replaced by dry starch, and beer is a leavening agent, which is no less effective than baking powder, but much healthier than baking powder. Do not add eggs, make sure it is crisp and crisp, and it is still crisp when it is cool. Even if you can't finish it that day, the next day it will be fresh and crisp. 2, crisp: soak in water. Mix as much as possible, first wash with water, then soak for a while, you can wash away the excess starch, and make the cockroach more brittle. Don't stuff it when filling it, but "wipe" it in; 3, stuffing fragrant, soft, sputum: water, sesame sauce, egg liquid, dry starch. Fill the water with water, don't overdo it, but be sure to put on the tendons; a little bit of sesame sauce is added; a little bit of egg liquid is fresh; the most important thing is to add some dry starch. why? If the sesame oil is heated for a long time, the scent will be lost, so instead of sesame sauce, it is more fragrant than sesame oil; fried foods avoid sugar, savory chicken essence, etc., and eggs are also fresh; dry starch absorbs water and keeps moisture In the stuffing, it is guaranteed that the filling is soft and not watery, and it is easier to hold the group. 4, the skill of crisping: fried twice, the professional name is "rehabilitation". The first time the low temperature is fried, and the second time the high temperature is fried and colored. This is the usual practice of general fried foods. Keep the oil temperature and control the heat - the first time in the small fire, keep the temperature lower, so that the inside is ripe; the second time in the fire, the oil temperature is slightly higher, and the dry skin is quickly fried. If it has been fried at low temperature for a long time, the outer skin is not brittle; if it has been fried at high temperature for a long time, it is easy to fry or dry. Re-fried can also "force" the oil that is inhaled by the initial frying, reducing the oil content.