Chinese Zhejiang cuisine: dry fried yellow finches

Dry fried yellow finches

This is a fried dish commonly used in vegetarian fasting. Wrapped in tofu skin, finely sliced with bamboo shoots, shiitake mushrooms, dried tofu, etc., stirred in batter, and fried in a frying pan. Shaped like a yellow finch, crispy on the outside and tender on the inside, dipped in sweet sauce or pepper salt, fragrant pine fresh salty sweet hemp taste diverse, more delicious.

【Raw Materials】

Ingredients: 8 pieces of tofu skin, 100 grams of cooked bamboo shoot meat, 60 grams of shiitake mushrooms, 4 pieces of dried fragrant tofu.

Ingredients: 125 g of white flour, 3 g of shredded ginger.

Seasoning: 1.5 g salt, 3 g monosodium glutamate, 2 g yeast powder, pepper salt, sweet noodle sauce to taste (a small dish), cooked lai oil 750 g (about 75 g consumption).

【Method】

1. Wet the tofu skin with a wet towel, cut off the ribs and cut into 20 strips of 5 cm wide.

2. Add 125 grams of flour to water, add fine salt and stir into batter, then add yeast powder and mix well.

3. Bamboo shoots, shiitake mushrooms, incense are cut into thin strips, put a little pepper salt, add ginger shreds, MONOS glutamate and mix well, divide into 20 parts, put on one end of the tofu leather strip, wrap into a rotten skin roll with a diameter of about 2 cm, bamboo shoots and so on can be slightly exposed, and the roll mouth is stuck with flour paste.

4. The wok is placed on the high heat, under the cooking vegetable oil, to 50% hot, the rotten skin roll with chopsticks sandwiched in 3/5, so that the two ends are upturned into a "V" shape, both ends dipped in the paste, one by one into the pot to fry until the shell becomes a "finch-shaped", and then relax the chopsticks slightly fried, fished out with a colander, after all fried into shape, remove the broken in the oil pot, when the oil temperature rises to 60% hot, and then all put into the frying into a golden brown fishing out of the plate, with pepper salt, sweet noodle sauce on the table to dip.

【Master the key】

1. The selection of materials should be good, and the seasoning should be appropriate.

2. The batter should be thick and suitable, and it is not easy to hang the paste if it is thick or too thin, which affects the appearance of the form.

3. The temperature of the fried oil should always be maintained at about 50%, too high and too low will affect the quality of the finished product. When frying, use chopsticks to clamp the rotten skin roll, set the shape, and then loosen the chopsticks under the oil pan. So as not to get out of shape.

4. This dish can be served separately, or it can be plattered with crispy vegetables (such as bean sprouts) to make the taste harmonious and diverse.