The fritters are delicious, but the rest of the fritters are...the taste is not tasteless, it is a pity to give up...10 minutes to rebuild the remaining fritters~ Quick and delicious~
Remaining fritters change the knife to cut small ~
Let the fritters become crisp again~ There are two choices here: [Crispy Edition] The oil pan is in the fire, frying and frying [small oil version] oven 170 degrees 20 minutes, the difference between the crispy crispy and the crispy taste is probably the crispness. The difference between biscuits and tough biscuits. . However, not only do you not use oil, but you can even bake some oil, so I still like to bake it. . . .
Tune a bowl of juice ~ white sugar: white vinegar = 1:1, plus a little bit of raw, salt can not put (in general, the sweet and sour dishes are not too salty, so salt and soy sauce are used very little)
Put a little oil in the pot (enough to cook the pot), onion, ginger, garlic, shabu-shabu, stir-fry and push to the pot
Pour the sweet and sour bowl of juice into the pot, cook over medium heat until it is slightly viscous, then knead it. Adjust to a slow flowing juice.
Pour the fritters into the sweet and sour sauce, and the onions, ginger and garlic piled on the side of the pot are also pushed into the juice. Mix them quickly and mix them together.