It’s the season of eating pepper buds. Two friends are thinking about sending me this fresh mountain goods that I don’t really buy. Thank you. (If you don’t see it, you need to go to the mountain to pick it up.) The pepper buds are full of pepper, but when they are wrapped in the paste, the spicy taste becomes a scent. The frying is easy to get angry. It is recommended that the family share a plate of fried pepper buds. If you eat too much, you won’t feel delicious.
The pepper buds look like this. If there are slightly thick and old leaves, be careful to remove the small thorns.
Use flour and ice water and add 1/2 tsp of salt to make a batter. The consistency should be smashed with chopsticks, and the paste should be evenly wrapped on a thin layer.
If there is too much batter, smash some of it in the bowl and throw it into the 60% hot (120 degree) oil pan. The pepper leaves sink to the bottom of the pot, then float up immediately, the leaves bloom like flowers, and the batter is shaped. You can fish out.
The fried food should be crisp. If it is too soft, it is recommended to cook it again. The color of the leaves should remain green. If it is brown, it will be overheated or the oil temperature will be high.
1. The pepper buds are easy to fry, so it is recommended that the oil temperature not be too high, and one is that the action of frying is fast, and the time of the pepper buds in the oil pan is ten seconds. Fried food is a technical activity, fried pepper buds are a more difficult dish, it is recommended that novices try carefully ~ 2. Why use ice water to mix batter, because the temperature difference between ice and hot oil is large, so the taste of the fried is more brittle, just like the plastic basin will be broken when it is placed outdoors in winter, it will become brittle. In addition, there is flour as the medium between the ice water and the oil. It doesn't matter if it is fried. If you accidentally pour the ice water into the hot oil pot, it will have an explosion effect, so be careful. 2. Many newcomers do not understand the meaning of the heat of the oil temperature. The boiling point of the oil is 200 degrees, and the heat is 20*. 3. The amount of batter is mastered by yourself. It is recommended to use 1/3 small bowl of flour to adjust the paste. When preparing to fry, add water. Add water slowly. Don't over-mix. It doesn't matter what kind of face. If it is too much, it will promote. The gluten in the flour is produced so that it is not brittle.