Poultry meat: fried mutton skewers, fried pork skewers, fried tripe skewers, fried crispy strips, fried bone skewers, fried chicken fillet, fried ham sausage, fried fat sausage skewers, fried belly slices, fried chicken kebabs, fried meatballs skewers, fried sausages, fried duck gizzards, spicy chicken wings, crispy chicken neck and incense.

Aquatic products: fried shrimp skewers, quail eggs, diced tofu, fried thousand skewers, fried dried fruits, fried lobster skewers, fried vegetarian chicken skewers, fried dried fish, fried crab sticks, fried fish balls, fried kelp, fried squid skewers, fried cuttlefish skewers, fried chiba tofu, etc.

Vegetables: French fries, fried mushroom skewers, fried spinach skewers, fried cabbage skewers, fried lettuce skewers, fried Flammulina velutipes, fried dried fragrant seeds, fried lotus root slices, fried eggplant slices, fried green peppers, fried corn cobs, fried fungus, fried potato skewers, fried tea mushroom skewers, fried soybean oil skin skewers, fried bean strips, etc.

Need to know:

The main raw materials for frying skewers are: egg (egg white, yolk or whole egg), starch, flour, rice flour, baking soda, baking powder, bread flour, walnut powder, melon seed powder and sesame.

When frying skewers, the oil temperature must be high, so that the vegetables will dehydrate quickly and the fried vegetables will be tender but not greasy. Pay attention to mutton skewers and vegetable skewers, and try not to fry them together in the pot to prevent the skewers from stinking.