Banana is a kind of fruit in our family. It is convenient to eat, soft and sweet, and tastes excellent. Especially for the elderly at home, one is the soft and waxy taste of bananas, and the other is the laxative function of bananas, which is very helpful for defecation. In addition, the contents of potassium and magnesium in bananas are also high. Potassium can prevent blood pressure from rising, and magnesium can eliminate fatigue, so bananas are naturally loved by everyone because of their low calories, high fiber and rich nutrition.

Bananas also have a nice name called "Fruit of Wisdom". Legend has it that Sakyamuni, the ancestor of Buddhism, gained wisdom by eating bananas. Does that sound interesting? This fruit of wisdom is often eaten as a staple food in tropical rich areas, so there are various processing methods, such as sweet, salty, spicy and sour, and it can be made into many snacks and dishes to eat. In our place, besides being eaten as fruit, it is common in western food and many light food restaurants, such as "grilled banana with cheese", "crispy banana" and "banana fruit salad". And customers are relatively easy to accept sweet banana dishes.

"Crispy banana" is a very popular food snack in the streets and lanes, with unique taste and elegant taste. I clearly remember that when I first ate "crispy banana" in the street many years ago, although it often sold very well, I always thought that soft bananas would become sticky and greasy after being fried, but when I really bought one and tasted it, "crispy banana" gave me a stunning taste. At that time, "crispy bananas" were simply hung with paste and strung together with bamboo sticks.

"The characteristics of crispy bananas" have a crispy shell outside, which is crisp and fragrant. The bananas inside are waxy, soft, sweet, delicious and suitable for all ages.

Key points of making crispy bananas

(1) Bananas are soft and waxy, so you need to put on an isolation robe before frying, and it should be a little thicker. After frying, it can form a thick coke shell, crisp and fragrant, and the wrapped banana will not be too soft and rotten, but soft and sweet. Therefore, the first protective film should be hung, and the whole egg paste is pasted, and the egg liquid also plays a role in crispness and protection. Powder is used.

(2) The second step is pasting. We are patting powder here, which is crispy fried powder or bread crumbs, or nuts such as melon seeds, sesame seeds, walnuts, peanuts and almonds. It is equivalent to wearing the second protective clothing, and you don't have to worry about frying bananas, so that the fried finished product is more crisp, three-dimensional and rich in taste. What I did today was to pat the bread crumbs, which were fried golden, making people particularly appetizing at first sight.

Steps to make crispy bananas

Ingredients: 6 bananas (the one I use is relatively small, about 400g) and 2 eggs (the two eggs only use egg liquid and paste to avoid adding water, so that the finished product will be more brittle. Of course, you can also add an egg and a proper amount of water to make it paste, so it is better to add baking powder, a handful of flour, a handful of starch (about 50g) and about 80g of bread crumbs.

Specific process

(1) Paste mixing: Knock two eggs into a bowl, break them up with chopsticks, and beat them until they are even and delicate (this will make the paste even). Add a handful of flour and a handful of starch (about 25g each), and then stir them evenly until they are smooth and smooth (small bumps are easy to explode when fried). Inexperienced friends here can mix two kinds of eggs.

(2) Pour the bread crumbs into the dish for later use.

(3) Peel the bananas, and then cut each banana into three uniform sections for later use.

(4) Put the cut banana segments into the batter, hang them, wrap them evenly, then put them into the bread crumbs to make them put on the golden coat again, and then put them into the plate for later use.

(5) Burn wide oil in the pot, and the oil temperature is 50% hot (you can try chopsticks here, and it is advisable to bubble evenly around chopsticks). Put the banana pieces into the oil pan one by one, fry them slowly with low fire, turn them over after a little shaping to prevent uneven frying, because it is easy to change color. Deep-fried until golden and crisp, take out the oil control, and then pour in tomato sauce (or other favorite).

Tips for making crispy bananas

(1) It is best not to add water and egg liquid when mixing the paste, so that the finished product tastes better. If you add water, flour and paste, it is better to add baking powder.

(2) When frying, add bananas and turn down the heat. If the fire is too big, the color will burn quickly and easily.