1. Prepare ingredients:
Prepare a green radish, a carrot, first cut into thin slices and then cut into pieces, carrots here mainly to match the color, so that the fried out of a better look, only use the green radish can also be, cut into a pot, add a spoonful of salt and mix well, marinate for 10 minutes to kill the radish in the water.
Prepare a piece of old tofu, flatten with a knife and then cut into crumbs, tofu can increase the soft taste.
After 10 minutes, pour the pickled radish inside the saran wrap and squeeze out the water to remove the pungent flavor of the radish.
2. filling:
Put the carrots, tofu into the pot, add the appropriate amount of chicken, pepper, thirteen spices, pickled carrots have been put on the salt, here do not need to put, beat two eggs, add a little baking soda, the eggs stirred to make the raw materials are evenly blended together, grab a handful of cornstarch and flour, to the filling stirred to the dough, if you do not grasp the amount of words, starch and flour is best to add a small amount of times. If you're not sure how much to use, it's best to add the cornstarch and flour in small amounts.
3. Start frying:
Burn oil in a pot, turn the heat down when the oil is 40% hot, put a handful of filling in a tiger's mouth and squeeze it into a ball, dig it into the pot with a small spoon, keep it on a low flame and fry it slowly, if there are more fillings, it is best to fry them in batches, and then pull out the balls to control the oil after all of them have been deep-fried and shaped.
Raise the temperature of the oil to 50 percent hot, put the balls and then quickly re-fry again, about 30 seconds of re-frying, the balls were golden brown when you can get out of the pot, a golden crispy deep-fried radish balls on the ready.
Fried fish pieces
1. Preparation materials:
Prepare a grass carp, has been slaughtered in advance, the head of the fish chopped down do not, used to stew fish head soup to drink, the first along the spine of the fish slice down the fish, the fish and the fish bone were chopped into small pieces into a basin, with water to wash a few times to the top of the blood wash clean, drain the water standby.
2. the fish marinade:
Cut some ginger, and fish pieces together to avoid fishy, add salt 2 grams, pepper 2 grams, 2 grams of chicken essence, thirteen spices a little bit, a little bit of cooking wine to fishy, 10 grams of soy sauce and mix it well, marinate for 15 minutes to the fish code bottom flavor.
After 15 minutes to pick up the marinated fish pieces, to the inside of an egg yolk into the mix, so that the egg yolk evenly wrapped in the fish pieces on top, so that the fried out of a more beautiful golden.
3. Start frying:
Burn some more oil in the pot, the oil temperature of fifty percent hot when the fish wrapped in a layer of starch into the pot, starch can lock the water in the fish, fried out of the outside of the crispy and tender, the whole process of small fire dipping deep-fried, fish fried, all floating up after fishing out.
If you like some crispy on the oil temperature to 6 into the heat, turn to a small fire and then fry again, the fish fried to crispy crispy fish out of the oil control, re-frying time should not be more than 30 seconds to avoid the fish frying the old black, control the oil into the plate, according to their own tastes sprinkled cumin, chili pepper, or pepper salt, a simple and easy to learn to fry the fish on the block is done.
Fried sesame leaves
1. Begin and flour:
Basin into the 300 grams of flour, add two spoons of salt, beat two eggs, pour a moderate amount of cool water, and then sprinkle some white sesame and black sesame seeds, stirred into the flakes and then kneaded into a dough with their hands, the dough should be a little harder to knead the dough smooth and then covered with plastic wrap molasses for 30 minutes.
2. Make hemp leaf blanks:
After 30 minutes, after the molasses dough will be much softer, sprinkle flour on the top of the board, put the dough on the top of the board, and use a big rolling pin to roll out the dough as if rolling out noodles, roll out the dough into a thick sheet, sprinkle flour evenly on the top of the dough sheet, wrap the dough sheet around the rolling pin, and press it hard to the two sides repeatedly to roll it into a translucent sheet with a thickness of about one millimeter. Translucent sheet.
Wrap the sheet around the top of the rolling pin in one layer and make a horizontal cut along the center of the rolling pin, cutting the sheet into regular stacks of long pasta sheets and then into long irregular strips.
3. fried hemp leaves:
Burning oil in the pot, the oil temperature of fifty percent hot into the hemp leaves, open a small fire and slowly fry the hemp leaves fried to golden can be fished out, note: become yellow on the fish out so as not to fry the hemp leaves old, a caramelized crispy fried hemp leaves on the done.
Fried chicken
1. Preparation of ingredients:
Prepare two chicken breasts, clean, cut into slightly thicker slices, too thin, then easy to fry dry, eating is not tender enough.
2. Marinate the chicken:
Cut some shredded ginger, and chicken together, add 2 grams of salt, 2 grams of pepper, 5 grams of oyster sauce to increase the freshness, pour a little wine, beat the sauce into the meat inside, marinate for 10 minutes.
3. Wrap the flour:
Prepare two small bowls, respectively, into the breadcrumbs and two eggs, the eggs stirred well; and then prepare the appropriate amount of starch standby.
Coat the marinated chicken with the egg mixture, then the cornstarch, then the egg mixture, and finally the breadcrumbs.
4. Start frying:
Burning oil in the pan, oil temperature fifty percent hot when the chicken pieces put in a dense small bubbles can be fried, the chicken piece by piece into the pan, keep a small fire slow frying, until the fried crispy, fried into a golden brown will be able to get out of the pot, the fried chicken into the pot, according to their own taste sprinkled cumin, chili powder, pepper, mix well, a golden crispy fried chicken is done. The fried chicken will be ready.