Personally, I think the most important thing in making fried dumplings is the thousand layers of crispy skin at the top, the bottom is crisp and crunchy, and the ice flowers at the bottom look beautiful, which makes people full of appetite at first glance. But if you want to make beautiful ice flowers that are crisp and not hard enough to eat, it is really not simple.
There is no doubt that many people can't make it, and the bottom of it is soft. So what should we do to make fried dumplings look good and delicious? Pour flour water or starch water into it? No matter what water is wrong, take a look at the proportion of the secret recipe shared by the chef, mix it out in this way, and pour it into the fried dumplings. The fried dumplings are golden in color, crisp and delicious with ice flowers. The secret recipe of fried dumplings: frozen jiaozi, cassava starch, flour, clear water and vegetable oil.
Step 1 If you like to wrap your own jiaozi, you can wrap your own stuffing. If you are worried about the inconvenience, you can buy frozen jiaozi directly, which is more convenient. I'll take the frozen jiaozi here. Prepare a wok in advance, pour a small amount of vegetable oil into it first, and the remaining oil is not too large. Don't shoot in a hurry after pouring oil, but put jiaozi in directly. After jiaozi is put in, simmer and fry until the bottom of jiaozi is golden.
At this time, we pour a small amount of water into it, cover it and stew it slightly for about 3 or 4 minutes, which can ensure that the dumpling stuffing is thoroughly cooked. During this period of time, we prepare a small plate, add a spoonful of flour and a spoonful of cassava starch, then add a proper amount of water and mix it well.
In the second step, you can finally drop a small amount of vegetable oil into it, which will make the thousand-layer pastry more crisp, and naturally you can do it without putting it. When jiaozi is cooked and the water inside is dried, open the lid and pour in the water just prepared. The water flow rate should be 1/3 that has not passed through jiaozi. Once again, simmer slowly, and after a while, there are still ice flowers inside. Until the bottom turns slightly yellow, you can get out of the pot.
It's crisp to eat, and the ice flowers look beautiful. Who can't help but love it when it's served on the table? Fried dumplings, we still follow this method, delicious.
Tip: You don't need starch water or flour water. Take a look at the secret recipe taught by the chef: one spoonful of flour, one spoonful of cassava starch, a proper amount of water, and finally a small amount of vegetable oil.