Chinese New Year is the most important traditional festival in China, where every household prepares sumptuous New Year goods, and fried goods are an indispensable delicacy during the Chinese New Year. Here are 5 must-have fried food recipes for the New Year, which are not only golden and crispy, delicious and delicious, but also the whole family will love them.
1. Cut the hind leg meat into small strips with an oblique knife, add green onion and ginger water, salt, pepper and thirteen spices. Two eggs. Prepare the sweet potato starch batter. Mix the sweet potato starch and water in a certain proportion, stir until the particles are completely dissolved, pour the batter into the meat, mix well, add the appropriate amount of oil, and mix well.
2. The oil temperature is hot in three or four years, and the water is fried dry, which can be fished out to control the oil. It is more golden and crispy, and it should be re-fried. Add the fried crispy meat, wait until the color turns golden brown, and then remove the oil.
1. Cut the cauliflower into small florets, put them in a leaky net, beat three eggs into a bowl, add chopped green onions, salt and peppercorns. Add two spoonfuls of the special powder for fried pork and this is the key to creating a crispy texture.
2. Use chopsticks or a blender to mix all the ingredients evenly, and when it is hot, put the cauliflower into the pot one by one. Special care should be taken at this step to avoid the cauliflower being scorched due to the high oil temperature. Fry slowly over low heat to ensure that the cauliflower is cooked thoroughly on the inside and crispy on the outside.
3. After frying until the cauliflower is set, when the skin is slightly yellow, you can control the oil and remove it. Finally, re-bombing. Raise the oil temperature to high heat and put the fried cauliflower in the pan again.
1. Peel and wash the lotus root and cut it into thin slices of uniform thickness. After cutting all of them, put them in clean water and soak them in an appropriate amount of white vinegar to prevent the lotus root from oxidizing and turning black.
2. Chop a piece of pork into minced meat, add minced green onion, ginger and garlic, appropriate amount of oyster sauce, pepper, salt, cooking wine to remove the fishy, grab and mix in one direction until slightly wetted your hands, marinate for 15 minutes.
3. Prepare crispy paste, two tablespoons of flour, half a spoon of starch, add an egg, a bowl of water, and a little baking powder and stir well. Finally, add a spoonful of salad oil and stir into a brushed batter.
4. Put a spoonful of meat filling on the lotus root slices, cover it with a piece of lotus root slices, press it hard, and a lotus root clip is ready. When everything is done, set aside for later use.
5. Heat the oil temperature in the pot to 40% hot, wrap each lotus root clip with batter, put it in the pot and fry it over medium and low heat until it is set, keep turning, about two to three minutes, take out the lotus root clip, continue to burn the oil temperature to 60% hot, and carry out the second re-frying, which is the key to crispy and not soft, about 30 seconds, wait for the surface to be golden and can be fished out.
1. Pour 600 grams of all-purpose flour, 5 grams of salt, 6 grams of high-sugar resistant yeast, 5 grams of non-follicular powder, 80 grams of sugar, 30 grams of honey, beat two eggs, then pour in 140 ml of warm water and stir well, and finally pour in 40 ml of cooking oil, stir into a large dough, and knead it into a ball.
2. Move the noodles to the board, rub them back and forth for seven or eight minutes like rubbing clothes, and you can tear off the film. Then roll the dough into long strips, then round them into long strips. Rest for 10 minutes.
3. Roll the dough agent into long strips, rub one hand upward, rub one hand downward, and then fold both sides in half, press the interface to both ends and twist it, and a hemp peanut embryo is ready. Cover with plastic wrap and ferment twice as large. It's fine to pick it up.
4. The oil temperature is hot, put in the twist and fry it slowly over low heat, turn it over after setting, and turn it frequently in the middle. In this way, the twist can be heated evenly, prevent the inside from being scorched, and fry until the twist is all golden brown and can be out of the pot.
Celebrate the New Year in peace and auspiciousness
1. First of all, prick the chicken thighs evenly with a toothpick. 1 kg of chicken thigh pickling recipe: put in onion ginger slices, 25 grams of cooking wine, 30 grams of light soy sauce, 20 grams of oyster sauce, 10 grams of salt, five grams of black pepper, like to eat spicy plus 10 grams of chili noodles, grab more with your hands, let all the seasoning absorb into the meat, marinate for half an hour.
2. Configure crispy fried powder: 300 grams of dry flour add 100 grams of corn starch, add 3 grams of salt, 3 grams of five-spice powder, and stir well. The marinated chicken thighs are first wrapped in crispy fried powder, evenly soaked, then put them in cold water and take them out to continue to fill them with powder, put them on three times in a row, shake off the excess powder, and the fish scales will come out. Fry the oil at a temperature of 70%, fry it slowly for eight minutes on low heat, turn it over to heat it evenly, and fry it until it is golden brown and a layer of puff pastry on the surface can be out of the pan.