Freeze it again in the refrigerator. Continue to prepare a relatively sticky egg dough, wait until the freezing is almost done, then touch it with a sticky layer again, and finally sprinkle a little bread crumbs. The oil temperature is 70% hot, and the pot is quickly fried and constantly turned. After the batter with hot outside and cold inside is prepared, the re-frozen ice chute is taken out at the same time. At this time, the flour has been frozen on the surface of the ice chute, forming a layer of powder coating, and then the ice chute is put into the prepared batter, so that the batter completely wraps the ice chute, and a second layer is formed at this time.

After we make the crispy paste, take the ice-cream out of the refrigerator. Quickly put it into the crispy paste, and ensure that the ice valve is stuck to the crispy paste at every dead corner (otherwise, the ice valve that does not meet the crispy paste will explode in the oil pan. ) Then, when the oil temperature reaches 80%, cut the ice valve into small pieces, wrap it with flour, paste it with egg white and flour, add sugar, then pour it into the ice valve, wrap it with slurry, fry it in a pot with high oil temperature, and keep turning it. When the ice valve is put in, it will be colored once fried, and then take it out quickly.

The fire should not be too strong, and the oil temperature should not be overheated. When the skin becomes golden, it can be eaten out of the pot! The skill of this dish lies in the control of the heat. It should not be too big to melt the ice inside, nor too small to be fried. Into ice. At the same time, boil the oil from the pan, beat two eggs in the bowl and break them up. Take the ice cubes, wrap them in wafer paper, seal the egg liquid, put them in the egg liquid, and wrap them with bread crumbs. After all the packages are finished, the oil temperature is also burned. When the oil temperature is 70%, the wrapped ice cubes will be fried in the pan. When the ice chute begins to wrap the batter, the oil will be heated in the hot pan. When the oil is cooked to 80%, it will be fried in the pan. Pay attention to the small firepower, or the ice valve will turn into water and become it when the surface is golden yellow.

First of all, pay attention to the heat. You can't make it without fire. Paste it with egg starch, wrap the ice chute in the paste and fry it in oil. When it is golden, remove it quickly. It's as simple as that. When the oil temperature reaches 70%, it is better to smoke just now. Turn off the fire and cool down. When the oil temperature drops to no smoke, put the pasted popsicle into it.