This issue of the guide: how can there be no fried goods in the New Year, 10 dishes of fried goods full of flavor, and essential New Year goods at home
After the eighth year, the taste of the new year is getting stronger, and many friends have begun to prepare new year goods. When I was a child, every New Year's Day, my family would make some fried goods, as a side dish or as a snack, these fried goods, from snacks to large, are also the strongest New Year flavor in memory.
How can there be no fried goods in the New Year, share 10 dishes of fried goods full of flavor, essential New Year goods at home, delicious and delicious, crispy taste, learned, do it for the family to eat, adults and children like to eat, eat a lot. Here's how to do it:
【Vegetarian fried radish balls】Ingredients required: 1/2 carrot, 1 bowl of rice, 1/2 bowl of flour, 1 egg, oil and salt to taste, 2 slices of ginger, 1 teaspoon of thirteen spices, 1 teaspoon of white pepper, 1 teaspoon of chicken essence,
Procedure steps:
1. Use carrots, use white radish, green radish can be, wash the radish, cut off the roots and whiskers, do not need to peel.
2. Use a whisk to rub the radish into filaments.
3. Add water to the pot to boil, put in the radish shredded blanched water, boil the water for 2-3 minutes, cook the bad smell of the radish, eat the taste is more delicate, fish out the radish to cool, grab the water.
4. Put the radish shreds into the container, knock in an egg, and then add rice, salt, ginger, thirteen spices, chicken essence, when frying radish balls, add a bowl of leftover rice, the taste of the balls will be more abundant, eat not hard, fried out of the balls golden crisp and fluffy, leftover rice will not be wasted.
5. Stir well with chopsticks. Add the flour again, while adding flour, while stirring with chopsticks, so that the raw materials and spices are fully integrated, stir until the filling becomes sticky, do not add flour, the amount of flour should not put too much, there is stickiness on it.
6. Dip your hands in some water, take the right amount of filling, form a circle, and the rest are done as usual and placed on the plate.
7. Add oil to the pot to heat, fry the balls in batches, do not put them all in at once, put the balls into the oil pot one by one to fry, fry the balls one by one, then fry them with a medium-low heat, start the balls will sink to the bottom, as they slowly become ripe, they will float up, the color will turn golden, the balls will be fished out, drain the oil, and the vegetarian croquettes will be ready.
【Fried tofu balls】Ingredients required: 1 piece of northern tofu, 2 eggs, 1 ham sausage, 1 coriander, 1/2 carrot, 4 tablespoons of flour, oil and salt, 2 slices of ginger, allspice powder or 1 teaspoon of thirteen spices, 1 tablespoon of oyster sauce,
1. Prepare the required materials, tofu is best to use north tofu, north tofu is old tofu, flour can be used with ordinary gluten flour, flour and eggs play a role in bonding, can make the balls not easy to disperse, fried balls outside the charred tender.
2. Cut the carrots, ham sausages, and coriander into small pieces, not too big, cut too large, the balls are not easy to form.
3. Put the tofu in a large bowl and use a spoon to press the tofu into tofu puree, do not have a piece, press it more delicately.
4. Put the minced coriander, minced ham and minced carrots together in a large bowl filled with tofu, smash in two eggs, add oyster sauce, salt, allspice powder, and minced ginger.
5. Stir well with chopsticks, while stirring, while adding flour, the filling has a viscous feeling, there is no need to add flour, the filling is adjusted.
6. Add oil to the pot and heat it, turn off the low heat, put the filling in the left hand, squeeze out the balls from the tiger's mouth, catch the right hand with a spoon and put it into the pot, or directly use a small spoon to dig out the shape of the balls, and fry them in the pot.
7. During the period, after frying the balls with medium heat, then stir the balls with a spoon from time to time, so that the balls are fried in the same color, fried until the balls float up, the appearance of the golden yellow a layer of hard shell can be, the balls can be fished out, drain the oil, put in the dish.
【Dry fried striped fish】Ingredients: fish with fish, oil, salt, flour, starch, allspice powder, ginger powder, white pepper powder, cooking wine,
1. The frozen striped fish bought should be thawed in cold water in advance, and the thawed striped fish should be cleaned up and cleaned up, especially the black film in the abdomen should be removed, the fins should be cut off, washed, and the water should be drained.
2. Add five-spice powder, ginger powder, white pepper, salt, cooking wine, mix well, marinate for 30 minutes, ginger powder, white pepper and cooking wine have a good fishy effect, after salting, the fried fish has no fishy taste.
3. Put the flour and starch on a 1:1 ratio on a plate, mix well, wrap the fish in a layer of dry powder, and pat off the excess starch. Flour is the ordinary gluten flour used at home, starch is also called corn starch, if the fried fish is only used with a kind of flour, it will be soft again (it will not be crispy after frying well), the surface of the food will be crisp and hard after frying with starch alone, eating dry and chai, and because the protection of the powder substance will make the food water not easy to lose, so the inside of the food will be tender, in order to achieve a crispy taste, it is not soft, so the best way is to mix the flour and starch.
4. After the fish are wrapped in powder, put it on the plate, do not stack together, let it sit for 5-6 minutes, so that the surface of the fish will return to moisture, the powder will not fall off, so that the fish will not fall off when fried.
5. Add oil to the pot to heat, fry the fish section one by one, fry the fish with the shape, fish out the fish, do not move it too quickly after putting the fish section in, so that the fish is easy to crush, fry for a while and then spread the fish in the oil pan, fry the fish into shape, fish out.
6. Increase the oil temperature, re-fry the fish, fry the fish with a golden brown, crisp, fish out the drainage oil, put it on the plate, you can also mix some pepper and salt, dip.
【Dry fried small yellow croaker】Ingredients: 500 grams of small yellow croaker, appropriate amount of oil and salt, appropriate amount of pepper salt, 1 piece of green onion, 2 slices of ginger, 1\2 tablespoons of cooking wine, 1 teaspoon of five-spice powder, 2 tablespoons of flour, 2 tablespoons of starch,
1. First scrape the scales of the small yellow fish, then wash the fish and drain the water.
2. Yellow croaker is a fish with fewer internal organs, and the mouth of the yellow fish is larger, so we can use the method of not breaking the belly to clean the internal organs of the yellow fish. Insert the chopsticks from the mouth of the yellow croaker, insert two chopsticks from the mouth of the fish into the sides of the gills to the abdomen, and then rotate the chopsticks two or three times, all the internal organs and gills of the yellow croaker are wrapped around the chopsticks, and then pull out the chopsticks and bring out the internal organs and the gills together, so that all the internal organs and gills of the yellow croaker can be perfectly removed. The fish shape is complete and beautiful.
3. Put the clean yellow croaker in the container, add shallots, ginger strips, five-spice powder, salt, cooking wine, stir evenly, marinate for half an hour, green onion ginger and cooking wine have the effect of removing the fishy smell of yellow croaker.
4. When the time comes, pick out the onion and ginger, pour out the marinated water in the pot, add flour and starch.
5. Stir with chopsticks so that each yellow croaker is evenly coated with a layer of powder, not sticking to each other, and leave it for a few minutes.
6. Heat the pot with oil, fry the yellow croaker, fry the yellow croaker into shape, and fish out the yellow croaker.
7. Increase the oil temperature, add the yellow croaker to re-fry, fry the yellow croaker on the outside golden, crisp, fish out the draining oil, put it on the plate, sprinkle with the right amount of pepper and salt, and the dish will be ready.
【Small crispy meat】Ingredients required: 350 grams of pork, 2 eggs, oil and salt to taste, 4 tablespoons of starch, 1 tablespoon of flour, 1 teaspoon of white pepper powder, 1 teaspoon of pepper powder, 1/2 tablespoon of cooking wine.
1. Pork with pork belly and lean meat can be, according to their own taste to choose, I like to eat lean meat, with full lean pork, cut the pork into about 1 cm thick strips.
2. Add white pepper powder and pepper powder, cooking wine, salt to the pork, grasp them together by hand, marinate for 10 minutes, so that you can remove the meaty taste of the pork, and the fried pork is not fishy.
3. Let's adjust the paste of the fried crispy meat, put the flour and starch together in a large bowl, and then bump into 2 eggs, the material used for the paste is starch, flour, egg these three materials can be, the ratio of starch and flour, starch to be more, 4:1 can be, starch 4 parts, flour 1 part, so that the fried crispy meat is not soft for a long time.
4. Stir in one direction with chopsticks, stir into a paste, and use chopsticks to lift up a thick batter that pulls out the silk. The batter is too dry, the pork is too thick, the batter is too thin, and the pork can't hang the paste.
5. Put the pork in the batter and stir well, then add a tablespoon of oil and stir well, so that when fried, the meat strips will not stick together.
6. Add oil to the pot to heat, heat to 5-6 into the heat, the meat strips are fried in the oil pan one by one, the meat strips are fried into shape, the meat strips are fished out and used, the first frying is mainly to fry the meat strips to set the shape, fry through. If you do not grasp the oil temperature well, after the oil is hot, use chopsticks to clip a little batter, put it into the oil pot, and the batter will immediately start a dense bubble around it, and the oil temperature can be.
7. Increase the oil temperature to 7-8 into the heat, after the oil is hot, try the oil temperature, and then use chopsticks to clip a little batter, down into the oil pot, the batter around the dense bubbles, oil temperature can be. Re-fry the meat strips, fry them until they are crispy on the outside and golden in color, drain the oil, and fry the small crispy meat.
【Dry fried tenderloin】Ingredients: 300 grams of pork tenderloin, oil and salt to taste, 1/2 teaspoon ginger powder, 1/2 teaspoon of white pepper powder, 1/2 tablespoon of cooking wine, Mixing ingredients: 2 tablespoons of ordinary flour, 4-5 tablespoons of starch, 1 egg,
1. Cut the tenderloin into large pieces half a centimeter thick, and then cut the tenderloin into two centimeters wide strips.
2. Add white pepper, ginger powder, cooking wine, 1 tablespoon of light soy sauce, a little salt, grasp well, scratch until it is sticky, marinate for 10 minutes, so as to remove the fishy smell of the tenderloin.
3. Prepare the ingredients for the paste, the ratio of starch to flour is: 3:1, eggs with one on the line.
4. Put the eggs into a bowl, add the flour and starch and stir well. While stirring, while pouring water in parts, stir well with chopsticks, stir until the batter flows but there is a condensation, add 1 tablespoon of oil, salad oil can also be, stir evenly, add oil in order to increase the brightness and puff pastry of the paste.
5. Use chopsticks to pick up the paste, the paste can hang on the chopsticks, slowly flow down, you can, if diluted, you can add some starch in moderation. And the paste must not be stirred in one direction, so it is easy to force, the paste after the strength is not easy to wrap on the raw materials, the correct approach is: first of all, mix all the powder evenly and then add water, stir and mix well and there is no knot, and then put oil and evenly.
6. Pour the mixed paste into the tenderloin and grasp it evenly so that the paste is evenly wrapped on the tenderloin.
7. Add oil to the pot to heat, heat to 70% heat, if you do not grasp the temperature of the oil, first into a tenderloin, immediately around the tenderloin immediately float dense bubbles, the oil temperature can be, one by one into the tenderloin frying, the tenderloin fried to the shape, the tenderloin fished out, if the amount of oil is not much, the tenderloin is fried in batches, when frying the tenderloin do not pour into the oil pot, then it will be fried into a ball.
8. Raise the oil temperature to 8-9 into the heat, re-fry the tenderloin for half a minute, turn the tenderloin from time to time, make the tenderloin fry the same color, fry the tenderloin until the color is golden, there is a rustling sound when turning, fish out the tenderloin, drain the oil, put it on the plate, and serve with dipped pepper salt or tomato sauce. A plate of crispy and tender dry fried tenderloin is ready.
【Dried fried fresh mushrooms】Ingredients required: 500 grams of oyster mushrooms, 1 egg, oil and salt, pepper salt, 1\2 teaspoons of thirteen spices, 3 tablespoons of starch
1. Prepare the required ingredients, cut off the roots of the oyster mushrooms, wash them, it is best to use oyster mushrooms to make this dish.
2. Tear the oyster mushrooms into strips by hand and set aside.
3. Bring water to a boil in the pot, blanch the oyster mushrooms, blanch the oyster mushrooms until soft, fish out the oyster mushrooms, and use your hands to clean the water. This step is very important, be sure to drain the mushrooms.
4. Place the mushrooms in a large bowl, knock the eggs into the bowl and add a little salt, thirteen spices, starch.
5. Stir well, if it is thin, you can add some starch, it is viscous.
6. Pot oil to burn to 5-6 into the heat, one by one into the mushroom frying, do not pour all at once, then it will be fried into a ball, if the amount of oil is small, it will be fried twice, with a stir-fry spoon to scatter the mushrooms or gently flip with chopsticks, the mushrooms fried into shape, fished out.
7. Increase the oil temperature to 7-8 into the heat, down into the mushroom re-frying, the mushroom appearance fried golden crisp, this step is also very important, the mushroom to fry twice, the mushroom fished out of the oil control, put on the plate, according to personal taste, sprinkle with the appropriate amount of pepper salt can be, like to eat spicy can also sprinkle some paprika and cumin powder.
【Fried chicken wings】Ingredients: 8 chicken wings, oil and salt to taste, 1 piece of ginger, 1 teaspoon of white pepper, 1 tablespoon of oyster sauce, 1/2 teaspoon of thirteen spices, 1/2 tablespoon of cooking wine,
method:
1. Clean the chicken wings, wash them, drain and set aside.
2. Cut the chicken wings twice on each side so that the chicken is easy to taste, add salt, pepper, thirteen spices, cooking wine, oyster sauce, grasp well, marinate for half an hour into the flavor. Cooking wine removes the fishy smell of chicken.
3. The egg is pounded into the bowl, beaten evenly, prepare the flour and breadcrumbs, the flour is the ordinary flour of the steamed buns at home, and the breadcrumbs are generally sold in supermarkets.
4. Put the marinated chicken wings in the flour and roll the chicken wings evenly on a layer of flour.
5. Put the chicken wings into the egg liquid and dip the chicken wings evenly in a layer of egg liquid.
6. Put the chicken wings dipped in egg liquid in the bread chaff, wrap it evenly in a layer of chaff, and then put it on the palm of your hand and press it with both hands, so that the bread bran is not easy to fall off when fried.
7. Make the chicken wings as they are, put them on a plate, and let them stand for a few minutes to regain moisture, so that the wrapped chicken wings are not easy to fall off when fried.
8. The pot is heated with oil, one by one into the chicken wings fried, the high heat will be chicken wings fried into shape, changed to medium and medium heat frying, during the frying period, to turn the chicken wings several times, fry the same color, the chicken wings fried golden, the outside is burnt tender, the chicken wings are fished out, drained oil, put on the plate, you can squeeze some tomato sauce, the taste is better. This way, a plate of fried chicken wings with a tender outer charred chicken is ready.
【Pumpkin cake】Ingredients required: pumpkin, glutinous rice flour, sugar,
Procedure steps:
1. Wash the pumpkin and cut off the squash and melon on the outside
2. Then slice the pumpkin into thin slices and place on a plate
3. Bring water to a boil in the pot, put in the plate containing the pumpkin, cover the pot, steam for ten minutes on high heat, and steam the pumpkin
4. When the time comes, remove the pumpkin, pour out the excess water, while hot, add sugar, and press the pumpkin into a puree with a spoon
5. Add glutinous rice flour, and into a dough, kneaded dry a little better, the dough can also add a small amount of cooking oil, will make the finished product appearance more shiny, the dough into a more uniform small dough,
6. Sprinkle a little glutinous rice flour into the mooncake mold to prevent the dough from sticking to the mold, put the dough into the mooncake mold, press it into a pumpkin cake, and do the rest as usual, if there is no mold, the dough can be pressed into a cake by hand
7. The pot is heated with oil, and the pumpkin cake is fried over low heat, it should be fried over low heat, easy to use high heat, the outside is not cooked, one side is fried, turned over and then fried on the other side
8. During the period, turn over the noodles several times, fry the pumpkin pie until golden and cooked thoroughly, turn off the heat, put it out, and use kitchen paper to absorb the oil.
【Sesame purple potato pumpkin ball】Ingredients required: 300 grams of pumpkin, 300 grams of glutinous rice flour, 150 grams of purple potatoes, 1 tablespoon of sesame seeds, 1 tablespoon of sugar, appropriate amount of oil,
1. Peel and remove the pumpkin, cut into slices, scrape off the outer skin of the purple potato, wash and cut into slices.
2. Add water to the steamer to boil, put the purple potato and pumpkin in the steaming drawer, steam for about 15 minutes on high heat, and use chopsticks to easily penetrate the pumpkin, that is, steamed.
3. While hot, put the pumpkin in a bowl, use a spoon to crush the pumpkin slices into a puree, add sugar, stir well, and the purple potato is also pressed into a puree with a spoon.
4. Put the pumpkin puree into the pot, add the glutinous rice flour in parts, stir with chopsticks, and add the glutinous rice flour until the pumpkin puree is stirred into a flocculent shape.
5. Knead again into a smooth, non-sticky dough. Knead the dough into long dough seeds, divide them evenly into small ones, form a circle by hand, and form the purple potato puree into small balls, smaller than pumpkin balls, and use as a filling.
6. Press the pumpkin balls into a cake and place the purple potatoes in the middle of the cake. Wrap the purple potatoes inside and form a circle. Brush the surface of the pumpkin ball with a layer of water and roll a layer of sesame seeds evenly on the surface.
7. Then use your hands to make it round and press the sesame seeds tightly so that when fried, the sesame seeds will not fall.
8. Add oil to the pot to heat, warm oil into the pumpkin ball, fry over medium-low heat, fry the surface into shape, fry the pumpkin ball and float up, the surface color is golden, fish out the pumpkin ball, drain the oil, sweet and soft sesame purple potato pumpkin ball is ready.
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