Firstly, about100g of clean water is dissolved in about10g of flour for later use. Secondly, when the bottom oil of jiaozi (steamed stuffed bun) in the pot is heated to about 8 layers, pour water dissolved in flour and cover the pot. Turn the frying pan at the right time to make the dumplings (steamed buns) cooked in the order of boiling, roasting and frying. When the water in the pan boils and dries, open the lid, pour in about 20g of cooking oil, and shake the frying pan to separate the fried dumplings (steamed buns) from the bottom of the frying pan. Continue to fry on medium heat until the bottom of fried dumplings (steamed buns) is brown, and then take out the pan and plate.
But why do I always stick to the pot when I make fried dumplings? Or it is easy to collapse after cooking. Why? I believe many people have had such confusion, so today I will teach you the correct method of frying bags. The fried buns made in this way are golden in color after cooking, crispy and tender, and do not stick to the pan. The first solution: if the fried bread sticks to the pot, you must add batter water, that is, cold water and a small amount of flour, and pour it into the pot. Strictly speaking, fried dumplings are not burnt, but steamed. After the water evaporates twice, the fried bag is cooked.
When making fried dumplings, you should first fry the steamed buns in oil and then add water. Don't turn them upside down! Experiments have proved that if you want to make crispy skin as thin as cicada's wings, you should use flour water instead of starch water, so you must remember. When making fried dumplings, many people put steamed bread in the pot to fry, which is wrong. In fact, the fried bag is put in an electric baking pan to add oil and water, and it is fried until the bottom is covered with snowflakes, and the surface is golden and crisp. Sprinkle some seasoning and you can eat it.