It is not brittle when it is thick, and the effect shown in the figure can only be achieved by dilute flour and water. The bottom layer of the fried dumpling with flour and water is a layer of crispy rice, which is delicious. The starch water will have ice crystals, which looks better. Even if it is burnt and braised in brown sauce, it is crispy outside and tender inside. Stir-fry the flour and water together to prevent the pot from being burnt. Finally, a crispy crust will be formed at the bottom, and the taste will be more crisp! This can better match the oil temperature and make it crisp. Secondly, it won't stick and paste the pot, and it can also speed up the cooking time. If you have time, I suggest you go to a professional training school to study. At school, the teacher will teach you the most correct way to make fried food.
Frying and frying color, with flour and water, taste and color are more crisp and beautiful. This is the essence of making fried dumplings or fried dumplings, crispy and delicious. Adding flour and water when frying and frying can crust the bottom of the frying, so it tastes more crisp. Actually, it's not flour water, but starch water. After frying, the starch becomes crisp and dry, and it tastes crisp and delicious. You can soak the yeast in cold water, put the washed yeast water into the flour, knead it evenly, cover it with plastic wrap, and ferment it twice as big at room temperature, so that there is a brittle shell at the bottom and the taste is more covered.
Boil water, heat and stir it into dough, knead it into several portions, spread it out to make round cakes, and then bake it in oil pan or fry it in oil pan. After adding clear water and stirring to sink the starch 12 hours, the yellow water on them can be poured out, so that the starch is cleaner and can absorb more other high-quality protein, which is helpful for the rehabilitation of patients with chronic kidney disease.