The taste and memory of childhood are always memorable. Being in a foreign land, I miss all kinds of delicious food in my hometown more, especially the delicious food cooked by my mother. Every time I go home, I can taste all kinds of delicious food cooked by my mother. As time goes by, my mother's health is not as good as before. When I came back, I couldn't stand her old man's busy work in the kitchen, especially when she brought her children back this summer, and found that her mother's health was worse than when she came back last time. I can't stand my mother's busy work for us on a hot day. When I get home, I basically cook three meals a day.

When I got up one morning, I saw my mother already busy in the kitchen. When I entered the kitchen, I saw that my mother had mixed the batter and washed the amaranth. I wonder what my mother will do in the morning. Just ask her old man's house. Mom said she would cook fried chicken skulls for us to eat. While it's still early, fry some, thinking that we will definitely want to eat if we haven't eaten for a long time, especially since Dad has said it several times. Mom didn't say, but I can't remember clearly. As soon as she said it, she became greedy. She really hasn't eaten for a long time. I remember when I was a child, I could taste this delicious food every year after amaranth went on the market. I haven't tasted it since I went abroad. When I come back this time, I can taste and recall my childhood memories. I don't know why it's called "chicken skull" every time I eat it. I specifically asked my mother this time. My mother said it was named because the fried amaranth Baba looked like a "chicken skull". This is a local specialty snack. Choose fresh green amaranth when cooking, not the purple amaranth we usually buy in the vegetable market. Wrap in batter and fry in a hot oil pan. Fried chicken's skull is crisp outside and tender inside, leaving your lips and teeth fragrant.

Prepare ingredients:

200g of common flour, right amount of clear water, 500g of amaranth, right amount of rapeseed oil and a little salt.

Production method:

1. Put the flour into a clean basin, add a proper amount of water and a little salt, and stir it into a uniform batter. In the process of mixing the batter, gradually add water, and pick up the mixed batter with chopsticks to drip quickly.

2. Prepare amaranth, wash and drain. Amaranth suggests choosing tender tips with many leaves instead of amaranth stalks.

3. Cut the washed amaranth leaves into sections at will. Don't cut them into pieces. After cutting, put it into the prepared batter. Stir a few times with chopsticks to evenly wrap the batter. The batter only needs to be wrapped in a thin layer, not too thick.

4. Pour the prepared rapeseed oil into a clean pot and start heating.

5. When the oil temperature is 60% to 70% hot, pick up the mixed amaranth batter with chopsticks. The amount of a clip should not be too much. The chicken skull fried with too many clips is too thick and too big, which is not brittle to eat and easy to fry.

6. Put the selected amaranth batter into a hot oil pan. You can put a few pieces in the oil pan at a time, leaving some gaps in the middle to prevent them from sticking together.

7. When frying until golden, turn over with chopsticks and keep the fire in the middle when frying. Fire is easy to fry, so chopsticks in the oil pan must not be dipped in water to prevent hot oil from splashing your hands or scalding yourself.

8. After turning over, continue to fry until both sides are golden.

9. After frying, remove it and put it on a drain net to control the excess oil and then put it on a plate for eating.

Tips:

1, stir-fried chicken skull must use rapeseed oil to stir-fry the unique flavor.

2. The whole frying process uses medium fire, which is easy to fry in a big fire and not easy to fry in a small fire.

3. If you don't eat the fried chicken skull once, you can pack it in a fresh-keeping box, and cooking soup or frying it again next time will not affect the taste.