Composition:

Two Jin of noodles

Eggs [Figure] Eggs are three kinds of food.

Oil [Figure] 3 grams of oil

Sugar [Figure] A handful of sugar is like food.

One kilo of cooked rice

Recipe practice:

Illustration of the method of frying fruit 1 1. Put the saccharified noodles in water, dig out the noodles, put less yeast in the eggs and oil, and sober up for an hour.

Instructions for frying fruits 22. Spread the noodles with rice.

Instructions for frying fruits. Roll it up with a rolling pin and cut it ten centimeters with a knife. Help yourself.

Illustration of the method of frying fruit. Pull the sliced noodles three times to say goodbye, cut them to the bottom and turn them over.

Instructions for frying fruits. Pour more fried fruit into the pot and lower the fire to avoid burning? All right. pan

2. How to fry fruit?

Composition details

Proper amount of flour

Appropriate amount of eggs

Proper amount of sugar

Appropriate sweet noodle sauce

Appropriate amount of Chili sauce

Proper amount of lard

1. Noodles: You need sugar, water, flour, an egg and lard (hehe, I put butter). This kind of noodles should not be too soft, hard and not sticky.

2. Make dough and knead well.

3. Two patterns, turn flowers.

4. Knife cutting.

5. Fry in a hot oil pan.

6. Remember to turn over when you change color.

7. Take it out when it turns golden.

8. Since I made the fruit, I'm sorry I didn't make a pancake fruit, so I made it together. Stir the batter, not too thin, put it in the pot, apply a layer of oil, no dripping, less oil, and beat the eggs after the biscuits.

9. Put the fruit in and wrap it. When the eggs are cooked, turn them over and coat the side without eggs with Chili sauce and sweet noodle sauce. You can add chopped green onion and coriander haha, or you can add eggs on both sides.

10. The finished product can't be rolled up, just eat it yourself.

1 1. With a pot of homemade rose milk tea, it's delicious.

3. How to fry fruit

Pancake guozi method

Using mung bean powder as the main material, it is made into paste. Spread out into pancakes, which look like lotus leaves and are as thin as paper. Then roll up the crispy fruit (fried dough sticks) or crispy skin, spread the sauce and fermented bean curd on it, sprinkle with chopped green onion, sesame seeds, cumin and other small materials, and fold them in the middle to eat. It's delicious and fragrant. If you spread eggs on pancakes, they will feel softer, more tender, more delicious and have a unique flavor. Shanxi also has pancake fruit made of flour, which is the same and tastes good.

The pancake fruit got its name.

Taro is fried food. Wrap fried dough sticks or fruit grates (called crispy skin in Beijing) in pancakes (with eggs), put some chopped green onion and add some sauce. Fried dough sticks or burnt grates are fruits, so they are called "pancake fruits".

The history of pancake fruit

When it comes to pancake fruit, you can't help but mention pancakes in Shandong. It is precisely because of the pancakes in Shandong that there is a delicious snack with strong characteristics in Tianjin-pancake fruit. Pancake fruit has a history of more than 100 years in Tianjin. It is said that it was originally initiated by a Shandong person. It wasn't the form and taste it is now. It's a Zhang Shan Dongda pancake with fried dough sticks and green onions on it. Later, with the continuous improvement and perfection, after hundreds of years of evolution, it finally formed a popular snack variety in Tianjin.

Pancake fruit is more convenient and warmer for breakfast, and it has become popular in northern cities in recent years. It was only introduced into Beijing from Tianjin in the 1980s.

4. How to make fried fruit?

manufacturing process

edit

food

condiments

400g wheat flour

condiments

Proper amount of oil, salt and baking powder

Production steps

1

Take a proper amount of wheat flour.

2

Add a proper amount of baking powder.

three

Add the right amount of salt.

four

Knead the dough and let it stand for 30 minutes.

five

Take the dough of moderate size and put it on the oiled chopping board. I put plastic wrap on the board in case the oil board is difficult to clean.

six

Roll it into a rectangle.

seven

Make a few crosses with a knife and the fruit blank will be ready.

eight

Come on out of the pot. Put the fruit blank into the oil pan. Open the fruit blank when entering the pot.

nine

When the fruit blank is fried in the oil pan, it is necessary to turn the fruit in time and control the oil temperature. This is the picture.

10

Deep-fry until the noodles are cooked and golden brown. Drain the oil and enjoy.

5. The method and material of frying fruit, and the formula.

material

250g of wheat flour, proper amount of oil, warm water (50-60℃)175ml, fried dough sticks leavening agent10g.

working methods

1, flour, leavening agent and warm water, knead into dough, cover with straight cover, and ferment for about 30 minutes.

2. After the dough is proofed, put some cooking oil on the workbench and put the dough on the table.

3. Stretch the dough into strips (gently press it, don't knead it again), cut it into strips with a length of about 10cm and a thickness of about 0.8cm, and then heat the oil pan.

4. Take two pieces of dough and stack them, and gently press them in the middle with chopsticks.

When the oil in the pan burns to smoke, the dough pressed out with chopsticks will be pulled longitudinally, rotated into the shape of a twist, and then put into the oil pan. Pay attention to the high oil temperature, and don't burn your hands.

6. Always flip the fritters with long chopsticks to make them evenly heated and fluffy when frying.

6. How to stir-fry fruit quickly

Try my method:

Fried fruit

material

250 grams of flour.

Seasoning salad oil 10g salt 2g water 165g yeast powder 3g baking soda powder1g.

The practice of frying fruit

1. Materials for making fruit: common flour 250g (half a catty), clear water 150g (for making dough)+soda water 15g), salt 2g, instant dry yeast powder 3g, baking soda 1g and edible oil 10g. Stir-fry some cooking oil. In addition, if it is not for children, you can add1~ 2g aluminum-free baking powder and flour and mix well.

2. Put the flour (together with baking powder and baking powder) and yeast together, put it on the chopping board, dig a small pit in the middle, add water one by one, knead the flour and the water in the middle evenly, then add water until it can be kneaded into smooth dough, and cover a container such as a pot cover or a basin for fermentation.

3. After fermenting to twice the size, put some oil on the palm of your hand to squeeze out the air in the dough.

4. Add 10g cooking oil and dough and knead well.

5. Continue to cover the basin or cover and wait for 20 minutes.

6. Mix baking soda and 15g water to make soda water, make a fist with your right hand, dip the soda water into the dough bit by bit with the back of your hand, and stir well.

7. Knead into dough, cover the container and ferment to twice the size.

8. Take it out and press out the air with your palm, and the oil dough is ready.

9. Dip the rolling pin in oil with your hand. Make the dough into a rectangle with a thickness of about half a centimeter and a finger length (middle finger length, because the pot at home is too small to fit).

10. Pour half a pot of oil into the pot and heat it over medium heat. Dip your hand in the oil and cut the dough into small pieces two fingers wide.

1 1.

12. Dip some oil into chopsticks and press them down from the middle to make fruit embryos.

13. When the oil is 70% hot, stretch the fruit embryo and slowly put it into the pot for frying. After it floats, gently turn the fruit over from one side with chopsticks for five or six seconds and continue frying. When the fruit is basically shaped, it should be turned frequently to prevent it from being cooked and unripe. When the fruit turns golden yellow and expands greatly, it can be fished out and drained! Be careful not to burn your mouth.

Cooking tips

1, the dough must be fermented, and the fermented dough will be fluffy when fried.

2. The fruit embryo should not be too thin, otherwise the fruit will not form macropores even if it is fully expanded.

3. Adding baking powder can make the fruit fluffy.

4. Baking soda is not equal to baking powder, nor is it equal to yeast powder. Baking soda is an acid salt, and its chemical name is sodium bicarbonate. When sodium bicarbonate is heated, it will produce sodium carbonate, which is what we usually call alkali, water and carbon dioxide (wow! As a liberal arts student, I still remember the chemistry I learned fifteen years ago very clearly! )。 Among them, carbon dioxide is a gas, which can make the dough porous, so that the fruit will become porous!

5, baking powder is not equal to yeast powder. Baking powder is a bulking agent, and its main function is to make the fruit more fluffy. There is a black-hearted shop outside, frying fruit with washing powder mixed with flour. When washing powder is stirred in water, there will be many bubbles, and the dough will become fluffy because of the bubbles. The function of baking powder is basically the same, but it is not as exaggerated as washing clothes. It is an additive that can be used in food.

6. Yeast powder can make dough bigger.

7. When we look at the fruit embryos selling fruit outside, we usually sprinkle a layer of powder on them. If we do it at home, we don't need to do it at all. Just oil it directly. In this way, there are fewer impurities in the oil of fried fruits. Sprinkle flour on it and fry it in the pan. The flour on the surface of the embryo will fall into the pot more or less. When the fruit is fried, there will be a layer of powder at the bottom of the pot.

8. Fruits should be fully fermented at least twice and awakened once. The final oily dough should be soft, smooth and malleable, somewhat similar to bread dough.

9. When turning the fruit, you can only gently dial it from the side of the fruit embryo with chopsticks, and you can't turn it with the fruit. At that time, the fruit had not been finalized. If fruit is sandwiched, it is easy to squeeze together and not fluffy.