At the beginning of February, the smell of the New Year has been "floating" in the streets and alleys.
on the couplets and blessing character stalls in the market; in red lanterns hanging under street lamps; In the coquettish glutinous timbre when children ask their families for the first string of sugar gourds of the New Year, they are also making New Year's snacks by themselves by various Xinjiang mothersHeat the oil in the "pan gas".
High-temperature oil cooking can make food crispy in a short time, crispy on the outside and tender on the insideMaillard reaction and caramel reactionto bring color, aroma and flavor to food. When moisture in food comes into contact with hot oilCrackling and rattlingThe sound is very likeThe sound of festive firecrackers
It can be said that as soon as the oil pot sounds, the flavor of the New Year appears. Take a look at these feltHome-cooked fried New Year's goods,There must be one thing on the dining table in your house.
The steamed dumplings made of flour, clear oil, and pepper water as the main materials are not only the "important guests" of the Spring Festival stalls, but also the "resident guests" of many holidaysFestive memories for every family
In the old days when there were no potato chips, steamed dumplings wereThe first choice for childhood cravings。Approaching the Spring Festival, a huge stainless steel basin will appear in the kitchenWhat "wakes up" inside is the oily and shiny dough used to make steamed dumplings.
Cut into small pieces first, then press them into round cakes and make a small hole in themElongated, rubbed, plated, and finely pulledFry in hot oil until golden brown.
In my childhood memories, when the dumplings are fished out of the hot oil with a colander, it seems to be in slow motionDripping hot oilSizzling on the surface of the steamed dumplings, steaming hot, fragrant and overflowing.
There is no fixed template for the type, taste, and shape of the manzaThere are ordinary oil dumplings, thin-skinned dumplings, egg dumplings, flower dumplings and so on. You can eat them one by one as snacks in your leisure time, or you can pair them with milk, soy milk, and brown sugar as a meal.
Crispy, fragrant, crispy, with a little salty and sweet at the endIt is broken in the mouth, crispy as Lingxue, and the more you chew, the more fragrant it becomes
Key points for making fried dumplings.
1.The dough should be kneaded firmly, so that the fried dumplings have a crispier texture.
2.When kneading the noodles, you can press them with the palm of your hand while kneading them so that they are better coiled together.
3.When frying, the pot should be large and the oil should be more, otherwise there will not be enough space for the steamed buns to be shaped. 
Jiang rice noodles are not fixed names, Jiang noodles, snowflake noodles, fried fruits, oil dates, orchid roots, candy seeds, Jingguo ......The common name of each family is different, yesThe "hard currency" of childhood friends, tooOne of the must-have foods for the Spring Festival
No need to rise, no need to wake upAdd the glutinous rice flour to the mixMaltoseBlanch in boiling water and addBaking sodaAfter mixing well, divide into small strips, put in the pan with cold oil, and fry until golden brown surface. It can be eaten as is, or it can beBoil a single pot of sugar, coat it with icing and let it cool before serving
It's simply delicious on its own, with a crispy outer layerThe aroma of grain is wrapped in the sweetness of frosting, and there are a lot of them insideAiry feeling, rich in layers, one bite at a time, although I know that it is a heat "bomb", I still feel nostalgic and can't put it down.
As a result, no matter how much it is fried, by the end of the Spring Festival, there will be no single Jiang rice strip left at home.
The main points of making fried rice noodles.
1.The rice cereal mixed with boiling water should be put at room temperature and not scalded before being operated again to prevent baking soda from being inactivated.
2.The rice noodles should be kneaded finely, easy to fry, about the thickness of chopsticks.
3.When the sugar is boiled on low heat, and there is not much steam, the syrup is boiled. 
In my memory, every Chinese New Year, my grandmother would take a day out to stand by the stove and make croquettes.
ChopAdd some egg starch and salt to the fine, fluffy meat fillingJustIn the mouth of the tiger onePull, then with a spoon oneWoo, and conjured up a round and cute raw meat ballsThrowWhen you go to the pan of boiling oil, the action is coherent and fast.
At this time, a group of us small people go to the kitchen from time to time, called "overseers", but in fact, the purpose is to "smooth" a few freshly fried meatballs. I was so eager to enjoy the delicious food that I almost forgot that I had just fished it out of the pot, and it was so hot that my grandmother was angry and laughed.
The giggles of children, the loving and helpless rebuke of adults, are all for this pot of balls.
When a family gets together, it is the original flavor of the New Year, which means reunion.
Tips for croquettes.
1.Use steamed bread residue croquettes to be crispy even if you put them for a few days.
2.Sixty percent of the heat is in the pot, eighty percent of the heat is fried, the meatballs are fluffy and crispy, and the more you eat, the more enjoyable you are.
3.The heat should not be too large when frying meatballs, so as not to burn the outside and get raw inside. Slow frying over medium-low heat ensures that the inside of the meatballs is cooked thoroughly. 
The treasure snack of the fried food industry - fried small crispy pork.
It's when chasing dramas and gossiping during the New YearThe status is no less than the existence of peanuts and melon seeds, the fried little crispy meat is an all-purpose "companion",Can be scalded or boiledIt can be salted or sweetened
The secret to crispiness is:"Hanging pulp".The starch slurry should not be too thin or too thick, and the crispy meat should be picked up, and there will be a slight downward trendFalling feeling。Throw in wide oil, fry over high heat until the surface is golden brown, and then remove.
Sprinkle some peppercorns, chili peppers, cumin, and shake with a bamboo dustpan to make the powder even. Fried crispy meat, lean but not woody, crispy and delicious. It can be eaten with tomato sauce and barbecue sauce.
Or, the "home" of fried crispy pork can still be thereBoiling hot pot, a shabu, a sip, hot pot soupPepper hempwith the crispy meat itselfFresh and fragrantBlended into a unique taste ......
In this way, sweet and sour, spicy are all togetherA bite of crispy meat is the taste of life.
Tips for frying crispy meat.
1.The strips of meat should be marinated first to remove the smell and taste.
2.When making the batter, ginger, garlic, and Sichuan pepper are added to the warm water and soaked, and the crispy meat is more fragrant and has a very rich taste.
3.The crispy meat must be fried over low heat, and the fried crispy meat needs to be fried again.
Fish is a major event in the Spring Festival. Eating fish during the New Year is said to be more than enough every year, to show the new yearGood luck and surplusBest wishes. Grass carp, sea bass, five-way black, crucian carp, osmanthus fish, hairtail ......Each family has its own choices and practices.
It is not only festive to eat fish at the Chinese New Year's Eve dinner on the Chinese New Year's Eve"Everything can be fried".Under the logic, the fish pieces fried in the free time on weekdays are another sign of the New Year's flavor. The aroma of fried fish is also the most popular taste in the New Year's Festival.
Inspired by the hot oil, the fresh meat and crispy skin burst out with a unique aroma with a hint of itThe saltiness of sea saltwithThe richness of soybean oil, I can't help but bite down, the outside is crispy and the inside is soft, sizzling.
It just so happened that the first firecracker of the new year was lit downstairs, and the crackling sound of firecrackers and the crispy sound of eating fried fish overlapped with each otherThe New Year is in full swing
Tips for frying fish nuggets.
1.Mix egg liquid, starch and flour to make a paste, hang on the fish pieces, the fried fish pieces will be more crispy and delicious, remember that after the fish pieces are marinated, the water should be poured out, so that the paste will not be too much and too thick, and the fish pieces will taste better.
2.Re-frying is another key to the crispiness of the fish. In the front, the fish pieces are slowly fried over low heat, but the surface of the fish pieces is still soft; After raising the oil temperature for the second time, the fish will quickly become crispy under the rapid heat.
3.After the fish is fried, it can be eaten directly, and it can be further processed to make sweet and sour fish, braised fish, etc., which is also very delicious.
The wind was cold outside, and the fried lotus root box inside the house was steaming.
Two semi-circular pieces of lotus root are sandwiched between the tender and juicy meat filling, forming a onePackageof the form,It represents the reunion and harmony of the family, and means the beauty of "box box". It has a crisp texture and a long taste.
Tips for frying lotus root boxes.
1.The lotus root should be picked with a thicker and shorter lotus root, with sufficient maturity and better taste, and at the same time, the lotus root should be slightly rounded, so that it looks good when fried.
2.The most important thing is to make the batter when frying lotus root, remember to pour flour, starch, eggs and water together to make it into a slip and drop down. It can't be too dry or too thin, it doesn't taste good when it's fried too dry, and it's not easy to hang on the paste if it's too thin.
The happiest child during the New Year must be the innocent, lively and active childcan bring out the flavor of the New Year, and it depends on the children of this family.
Whenever the Spring Festival comes, the children in the family have changed into festive new clothes, and after the Chinese New Year's Eve dinner, they invite their friends to watch the fireworks in the yard together, staring at the red sparks blooming in the airI don't feel cold when my cheeks are red from the cold.
When the adults said the sentence "I counted to three", they reluctantly said goodbye to each other. I arrived home late, took off my coat, and took what my mother stuffed into my handGolden butter fried cakeRed bean paste, sesame seeds, lotus pasteWait for the filling to be sweet and glutinous, and smack your mouth with relish after eating.
"Oil cake oil cake, step by step".
For children,The taste of the New Year is very sweet, just like the fried cake in your hand.
Tips for making fried cakes.
1.Mixing the dough requires a certain amount of skill to ensure that the water penetrates well but is not too sticky.
2.When wrapping the filling, you need to master a certain technique to ensure that the filling is evenly distributed, and there are no too many or too few parts.
3.Adding some innovative elements to the filling, such as nuts, spices, etc., can add a lot of color to the fried cake.
A Bite of China" director Chen Xiaoqing once said:"The taste of the world is often brewed between people. ”
No matter how many places you have been to and how many delicacies you have eaten, what you miss the most is that you have fried these foods in hot oil at home.
That's what it's aboutNew Year's memories are about the taste of home
Today's topic
What is your must-eat "New Year's flavor" fried food?
Part of the *** Gu Shu taste gourmet grocery store @ Min Ruyi.
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Editor: Mao Yaqian Wu Yuhan.
Review: Ge Jian Supervisor: Si Yuanxun Ma Yipei.
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