Fried Lanterns need to be defrosted first, and then fried, so that it is easier to cook, and the taste is relatively better.
Fried Lantern is a special traditional snack, belonging to the Lantern Festival food. Its production needs:
Step 1 Thawing the currant at room temperature for 10-20 minutes.
Step 2 Pour vegetable oil into a pan and heat until seven minutes hot, gently put in the currants with a slotted spoon. Fry for 30 seconds until the skin hardens, then remove quickly with a slotted spoon. If the action is not skillful you can turn off the heat first.
Step 3 One by one, use a spoon to pat the dumplings, or use a toothpick to poke multiple holes in each dumpling to make sure each one drains the heat from the inside.
Step 4 Heat the oil again until it's about 7 minutes hot, then add the dumplings to the pan and fry for 4-5 minutes.
Step 5 Step 3 If you do it right, the oil will not splash. In case the last 1-2 minutes of the curd cracks and the oil is about to splash out, put the lid on the pan immediately. 2 minutes or so after the splattering is over, turn off the heat and fish out the curd.
Warm tips:
Be sure to protect the hot oil from splashing before cooking.