Today and share with you 6 kinds of small snacks of the method, each is very delicious, and the method is super simple, easy to get at home, zero skills zero difficulty, more assured than buying outside to eat, there are like friends can be collected to do, adults and children love to eat, especially in the chase while eating while watching, it is really comfortable.
1. Prepare a small basin, beat in 4 eggs, add 2 grams of salt, 80 grams of sugar with chopsticks to quickly break the eggs, until the sugar is dissolved, this step is more tiring can be used with the help of tools.
After the sugar is boiled, add 100 grams of butter while stirring with chopsticks, pour in 90 grams of low gluten flour, low gluten flour should be sieve, sieve a little thinner, stir into a paste, add a handful of black sesame seeds and stir again to set aside.
2. Heat the electric cake bell, scoop a spoonful of egg liquid poured in the middle of the electric cake bell, cover the lid Egg liquid will naturally flatten, the electric cake bell on both sides of the heat, about 1 minute the egg roll will become golden yellow, take a chopstick to roll the egg roll up, be sure to roll up while hot.
Follow this method to burn all the eggs and roll them up, and a simple and delicious egg roll is ready.
1. Prepare a small basin and pour a little warm water, add 1 gram of baking soda to open, and then beat three eggs and quickly beat them with chopsticks.
2. Prepare 200 grams of ordinary flour, pour the egg liquid into it, first stir into dough and then knead into a smooth dough, 200 grams of flour, 3 eggs are just right, do not add additional water, knead well after the pot cover with a pot cover for 15 minutes, let the gluten relax for a while to shape.
After the dough is ready, take it out, roll out the dough with a rolling pin to form a round dough piece 1 cm thick, roll it out and block it with a rolling pin, cut it into a wide strip of about 5 cm, sprinkle a layer of flour on it, roll up the wide strips so as not to stick together, and then cut into narrow strips of about 1 cm.
3. Start frying: burn the oil in the pot, when the oil temperature is 50% hot, the cut narrow strips are sprinkled into the pot in turn, the frying process should be constantly flipped with chopsticks, the noodles will slowly change color and float on the oil surface, fried until slightly yellowish, crispy can be fished out of the oil control.
4. Burn 80 grams of water in the pot, put 80 grams of sugar after the water is boiled, turn on a low heat to slowly heat up the white sugar, pour in 150 grams of honey, stir constantly with a spatula, boil the sugar and honey into viscous foam.
Pour the noodles on top of the freshly fried noodles, and when pouring, use the spatula to turn them constantly, so that the noodles are evenly coated with syrup, and sprinkle with a little black sesame seeds, raisins or nuts to turn well.
After turning well, pour the noodles into the abrasive prepared in advance and press firmly, then put a layer of raisins, press a few more times to firm the firm, cut into small pieces after cooling, and a sweet and delicious sachima is ready.
1. Prepare 200 grams of high gluten flour, beat an egg, add 10 grams of sugar, stir the eggs first, then use room temperature water and noodles, add little by little, stir until there is no dry flour to knead into a smooth dough, after kneading with plastic wrap, seal the dumplings for 10 minutes, so that the gluten will be more soft and elastic.
Prepare a small basin, beat an egg, add a little water, stir and beat into egg mixture for later.
After 2.10 minutes, smear a layer of vegetable oil on the board, take out the dumplings, do not knead directly into long strips, knead the dough to make the sesame strips easy to retract, use the palm of your hand to flatten, roll into a thick slice of about 1 cm, use a knife to cut into a wide strip one by one, and then roll the wide strip a little round.
The kneaded noodles are first glued with egg liquid, then wrapped in a layer of sesame seeds, and then rubbed by hand after wrapping, so that the sesame seeds will stick more firmly and are not easy to fall off when they are cooked.
3. Start frying: burn oil in the pot, when the oil temperature is 40% hot, the oil surface is calm and smokeless, put the sesame strips into the pot one by one, gently shake the pan to prevent the sesame strips from sticking to the bottom of the pan, as the temperature rises, the sesame strips will slowly float on the oil surface, use the spoon to keep turning to make the sesame strips evenly heated, fry the sesame strips until the skin becomes hard and fished out, a caramelized and crispy sesame strips are ready.
1. Prepare a handful of bananas to peel off the skin, cut off the two sides and then cut into two pieces, put the appropriate amount of corn starch in the pot, first wrap the banana with corn starch, and wrap it as well as possible.
Beat three eggs into the basin and quickly break them with chopsticks; prepare a small basin and pour them into the breadcrumbs; pick up the bananas and dip them in the egg mixture and then wrap them in breadcrumbs, and then operate all the bananas in turn.
2. Start frying: boil the pot dry without water, pour vegetable oil slowly to heat until there is slight green smoke, put in bananas, the oil surface tumbles and bubbles, the temperature is not too high at this time, keep the medium heat to turn the frying pan, so that the bananas are evenly heated so as not to stick to the bottom of the pan, the bananas become golden yellow can be fished out of the oil control, squeeze on the salad sauce and sprinkle a little tomato crushed garnish, a sweet and delicious crispy banana is ready.
1. Prepare an appropriate amount of peanut rice, soak in water for a while to remove impurities and dust on its surface, but also play a role in scorching and not aging, wash the peanuts and control the dry water into the basin, the moisture on the surface of the peanuts must be controlled dry, otherwise it is easy to de-slurry when frying.
Add a spoonful of salt with chopsticks to stir evenly, beat into an egg bowl and mix well, eggs can increase the viscosity of peanut rice is not easy to desizing, and then add the right amount of starch in parts, so that the surface of the peanut rice is evenly wrapped with starch, wrapped until the surface is dry and non-sticking to each other.
2. Burn the oil in the pot, the oil temperature is 30% hot, the oil surface is calm and does not smoke, pour the peanuts into the colander to shake off the excess starch, pour into the oil pot, keep the low heat soaked, let the heat slowly penetrate into the peanuts, during the period to often flip so that the peanuts are evenly heated, slowly increase the oil temperature.
When frying, you will hear a crackling sound, which is the process of evaporation of peanut rice vapor and crispness, about 5 minutes of frying, peanut rice fried crispy and then poured out to control the oil.
3. The following to the peanut rice hanging cream: add a little water to the pot, put a spoonful of white sugar, turn on a small heat to stir the sugar, after the sugar is all melted, there will be a large number of bubbles in the pot to continue stirring, when the sugar juice becomes viscous Bubbles begin to become smaller, pour the fried peanut rice into the pot, this is the best time to pour peanut rice, too early and too late.
Quickly stir-fry the peanuts evenly wrapped in sugar juice, this time the pot away from the heat source, sprinkle a handful of cooked white sesame seeds to use the residual temperature to stir-fry non-stop, as the temperature drops in the pot will appear white frosting, continue to fry until the surface of the peanuts dry, the viscous sugar juice becomes powdered sugar, the frosting is hung, a sweet and crisp hanging cream peanut rice is ready.
1. Prepare 2 boxes of pure milk, heat the pot into the prepared pure milk, first turn on the high heat to boil the milk until boiling, and then turn the low heat to hook the appropriate amount of water starch, water starch should be added in small quantities many times, constantly stir-fry to prevent milk sticking to the pan, boil until the milk is a viscous paste when you can start the pot.
2. Pour the milk paste into the crisper box and cover it, put it in the refrigerator and freeze for 1 hour.
After 1 hour, the milk paste has been fixed, and the surface of the milk paste is neatly trimmed and cut into even strips.
2. Prepare a small basin, pour in an appropriate amount of egg whites, add a little wet starch and stir well; then prepare 100 grams of breadcrumbs and set aside.
Put the cut milk strips into the egg whites, wrap them in egg whites, put them in the breadcrumbs, wrap them evenly, and wrap the remaining milk strips in place.
3. Start frying: burn oil in the pot, when the oil temperature is 50% hot, put the milk strips into the pot one by one, gently shake the pan to prevent the paste bottom, keep the low heat and fry for about 2 minutes, gently push it to heat it evenly after the milk strip is set, fry the milk strip crisp, fry until the surface is golden, fish out the oil control, a golden crispy yogurt is ready.