Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
As an old fritter, how can you not fry fritters? Today we have to be serious, do not play and do not make trouble, fry a pot of serious fritters, the formula is the real material, ask a teacher with many years of experience to get it. Now let's see if this fritter is serious or not.
Haven't started to brag first, since this formula has been blown up, everyone looks at the inappropriate places can choose to spray directly, if not, you can also find a topic to spray, then we look at the specific methods.
1. And the noodles must be strict.
5 pounds of low gluten flour, 75 grams of aluminum-free fritters, pour directly on top of the flour, add 35 grams of edible salt, 20 grams of sugar, 20 grams of vegetable oil, put in vegetable oil to fry the fritters are easier to shorten.
Mix the flour well when all is done.
Now autumn, fried fritters are best to use 40 ° warm water, winter 50 ° best, do not take the thermometer to feel, boil good water to the back of the ratio of powder and water is a pound of noodles 5 two water.
When adding water with one hand, one hand and noodles, starting from the side of the basin, do not merge with the real, but into a softer dough.
After all stirred into dough, and then gently and into a ball, this time the noodles are very strong, you have to wake up for a few minutes first, to facilitate the operation of the back.
After waking up the noodles again and again, press repeatedly in the middle and face for 5 minutes
After the fritter noodles become smooth, turn the noodles over, close the smooth side facing up and down, and wake up for another 20 minutes.
2. After waking up the noodles again, first brush a layer of vegetable oil on the board.
Pinch the dough into two parts by hand, first pinch half of the noodles on the board, fold the noodles inside little by little, close the mouth slightly lower on the side, and then leave for 5 minutes.
Then start the pan to burn the oil, fried fritters it is best to put a grate at the bottom of the pan, so as not to stick the fritters to the bottom of the pan.
When the oil is boiled, start rolling out the fritters, dip the rolling pin with some vegetable oil, roll out the fritter noodles into long strips, and then cut into noodles of the same size.
Fold the two agents together one by one, press them with your hand, and stretch them again, so that the fried fritters will not rise and can be easily separated.
3. Finally, the oil pot is left, and the oil temperature should be burned to 70% hot about 210 °.
Then put down the fritters, just get off the pot do not move, float up there are bends in the place with chopsticks to gently push it straight.
After the fritters float on the oil surface and are fixed, be sure to use chopsticks to keep turning, so that the fritters keep tumbling in the oil pan and heat evenly.
When fried until golden brown, the oil can be fished out.
The finished product is caramelized and crispy, the fried fritters are very simple, the kung fu is in the noodles, all say that the fried fritters sold outside a pot of oil for a long time, although I don't know whether it is true or false, but I learn to fry fritters without this concern, or it is worth a try!
Did you learn today's dish? I'm Ah Fei, we'll see you next time!