【Honeycomb sweet potato horn】~ Method of controlling oil temperature # Small magic trick ring #

Practice steps

1. Sweet potatoes produced in Lipu.

2. Cut open

3: Cut the peeled taro into thin slices and steam in a steamer for about 20 minutes.

4: Take the flour and blanch it in 1:1 amount of flour and water.

5: Press the steamed taro into a puree while it is hot, add cooked noodles, add salt, chicken essence, pepper to taste, knead together to form taro dough, then add lard and rub well, put in the refrigerator and let stand for 30 minutes.

6: Divide the taro noodles into small balls, and the red bean paste is also divided into small parts to form an olive.

7: Wrap the taro noodles into a circle and put them into bean paste filling and knead them into a dumpling shape.

8: Pour oil into the pan.

9, heat the oil pot, use chopsticks to test the oil temperature.

10, the oil temperature as shown in Figure 5 ~ 7 into the heat can be. Turn the heat down to fry. But not more than 7 becomes. The oil temperature is too high to fry the hive.

11: Use a small colander to first hold the dumplings and fry them at the bottom.

12: When the bottom of the dumplings is fixed, then put the whole into the quick frying.

13. Fried honeycomb taro dumplings.

14. Let's write a close-up. The feeling of the hive, the crispy, salty and sweet texture of the skin after biting it.

Tips

The filling can also be mixed with minced shiitake mushrooms to create a salty taste. It will look better if the taro corner is pinched out by hand before the pot is lowered. Pinching a thin dot on the top will blow up more honeycomb holes.

Mood story

Honeycomb taro horn is a specialty snack in Hainan. Control the oil temperature well to successfully fry the taro horn. Oil temperature is usually divided into "a few out of ten hot". 20% of the heat; (the surface of the oil does not change much, you can feel a little hot when you put it on the surface of the oil pan with your hand) 50% of the heat; (the surface of the oil begins to change, and you can see the small bubbles floating in the oil with chopsticks) 70% when it is hot; (also put the chopsticks in the oil, see the small bubbles on the chopsticks become dense, and a little green smoke begins to rise) 8 When the heat is hot; (the oil smoke above the oil surface is obvious) So judge the oil temperature to make a good taste dish. The note is as follows: 20% oil temperature is suitable for stir-frying sauce, 50% oil temperature is suitable for smooth stir-frying meat slices, 7 is suitable for simmering and stir-frying, and 80% oil temperature is suitable for frying meat and fish to make its skin crisp. This honeycomb taro horn is suitable for controlling the oil temperature between 50% and 70%.