The method of frying ice petals.
(1) Bury the ice skates frozen in the refrigerator in the flour one by one, spread the flour evenly, and freeze again.
(2) Then, the flour, starch and baking powder are mixed in different proportions, gelatinized and stirred continuously until the surface is golden yellow.
(3) After the batter is made, the frozen ice cream is taken out again, at this time, the flour has been frozen on the surface of the ice cream to form a powder coating, and then the ice cream is completely wrapped in the prepared batter, at this time, a second layer of confusion is formed.
(4) With the rapid formation of batter coating, you can start frying.
(5) Firepower is very important. Wang Tai ice valve is easy to replace, too small, and the outer coating is not brittle. When the ice valve floats from the oil pan and the coating is golden yellow, take it out quickly and put it on the plate. After frying, the skin is crisp and the taste is refreshing, and the crispy fried ice slippers are made.
The famous practice of northeast cuisine
White meat and blood sausage
White meat method
(1) fork the meat on the iron fork, roast it with medium heat, roast the oil slick, and roast the wool clean;
(2) Soak the roasted meat in water for 10 minute, brush it for 3 ~ 4 times, clean up the pollution, and lift it to clean up the sewage;
(3) Peeling, boiling water in a pot, after the water is boiled, moving to a low fire to cook until it is 67% ripe, pulling out bones and muscles, and then cooking;
④ Slice the cooked meat, each piece is13 ~16cm long and 0.5cm thick.
Blood-intestine method
(1) Add salt and vinegar to pig intestines, stir until foam appears, wash the foam and dirt with water, and put them in the refrigerator for later use;
(2) Take the blood flowing out when killing pigs and sit for two times to separate the clear blood from the mixed blood;
③ Water 65438±025ml, salt 65438±00g, monosodium glutamate 65438±0g, Amomum villosum, Cinnamomum cassia and nutmeg 20g were added to half blood and serum respectively.
(4) Take the pig intestines out of the refrigerator, wash them with clean water, tie one end with Ma Lian, pour blood at the other end, tie the mouth after filling, tie the middle tightly and divide them into two sections;
⑤ Put boiling water in the pot, cook for about 10 minute, and remove the blood sausage. Put into a cold water basin, and cut the cooked blood sausage into pieces of 1.3 ~ 1.6 cm with a knife; 3. Remove the old leaves from the outer layer of sauerkraut, wash and cut into filaments;
4. Cook the white meat, blood sausage and shredded sauerkraut for 3-4 minutes.
5. Dip in seasoning: seasoning is synthesized with soy sauce, leek sauce, Chili oil, fermented bean curd, garlic paste, shrimp oil, sesame oil and coriander powder.
Pot meat
Pot-wrapped meat is a northeast flavor dish, and the main seasonings are shredded ginger, shredded onion and coriander. That is, sliced pork tenderloin, marinated, wrapped in deep-fried pulp, fried in a pot until golden brown, and then stir-fried in a pot to thicken it. This dish is golden in color and tastes sweet and sour. 2065438+June 6, 2004, there appeared three Q editions of Potted Meat: Chef Zheng, Mrs. Du Daotai and Vasily. pig